Angel food Cake without Cake Flour And Cream Of Tartar
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Angel food Cake without Cake Flour And Cream Of Tartar
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This angel food cake recipe without cake flour and cream of tartar is a light and airy low-fat sponge cake that is simple and fast to prepare. Perfect as an afternoon dessert or make it for your next celebration.
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Ingredients
- 3/4 cup all-purpose flour 90 grams
- 3 tablespoon cornstarch 30 grams
- 1 1/2 cups superfine sugar 300 grams
- 1/2 teaspoon salt 3 grams
- 12 large egg whites 360 grams
- 1 1/2 tablespoons 30 grams
- 1 1/2 teaspoon vanilla extract 7 grams
Instructions
- Preheat the oven to 350°F (175°C). You will need a tube cake pan or an Angel food cake pan. Note do not grease or flour the cake pan.
- Add the flour, cornstarch and half of the fine sugar in a bowl and give it a whisk to combine the ingredients.
- Combine the egg whites, salt, and vanilla into a mixing bowl and beat on low-medium speed with a hand mixer until frothy, then add lemon juice and continue to beat for 3-4 minutes.
- Increase the mixer speed to medium-high and slowly add the remaining 3/4 cup of sugar beating until a medium-stiff peak stage is achieved.
- Fold in about 1/4 cup of the flour mixture at a time using a spatula.
- Pour the cake batter into the tube cake pan and run a screwer or knife throughout it to break down some air bubbles.
- Place the cake pan into the oven and bake for about 40-50 minutes or until an inserted screwer comes out clean.
- Remove the angel cake and cool it upside down on a wire rack while still in the pan.
- Allow the cake to cool for 1 1/2-2 hours, then run a knife along the sides and remove the cake.
- To store the cake, wrap it with plastic wrap or keep it inside a container.
- Enjoy!
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