Angel Food Cake (receta para no desperdiciar claras)

  • 1 cup cake flour
  • 1/4 teaspoon salt 
  • 12 large egg whites
  • 1 teaspoon cream of tartar 
  • 1  1/4 cups sugar 
  • 2 teaspoons pure vanilla extract
  • for serving Berries and Cream
  1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  2. Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  3. Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Replace 1/4 cup cake flour with 1/4 cup cocoa powder; reduce vanilla extract to 1 teaspoon.

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