White Lily Angel Food Cake
White Lily Angel Food Cake is an moderately easy dinner. Made with 1 1/4 c. flour, sifted, 1 3/4 c. sugar, divided, 1 3/4 c. egg whites (12 to 14), 1 1/2 tsp. cream of tartar and 1/4 tsp. salt, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
Set out but do not grease a 10-inch tube pan. Sift flour and 1/4 cup sugar 3 times; set aside.
In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining cup of sugar. Continue beating until very stiff peaks form.
Sift about 1/4 of the flour mixture over egg whites and gently fold.
Repeat with remaining flour mixture, 1/4 at a time; fold in flavoring.
Spoon batter in tube pan. Run knife through batter to eliminate air pockets.
Bake in lower third of preheated oven for 35 to 40 minutes.
Invert pan.
To remove, run knife up and down between cake and pan to loosen it.
Makes 16 servings.
Calories
126 per slice.
Serve with fresh strawberries and whipped cream or whipped topping.
π· Perfect Pairings
Complete your meal with these
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