How To Make High-Altitude Angel Food Cake
Ingredients
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 1 ¼ teaspoons cream of tartar
- 1 ½ cups egg whites
- 1 ⅛ cups white sugar
- 1 ⅓ cups sifted cake flour
Instructions
- Preheat the oven to 165°C (330°F). In a metal or glass bowl, beat the egg whites with cream of tartar and salt until they form soft peaks. Gradually add the sugar, continuing to whip until medium peaks form. Keep in mind that this recipe is for high-altitudes, so the peaks should just droop over. Mix in the vanilla and lemon extracts. Gently fold in the flour, one fourth at a time, using a rubber spatula. Pour the batter into a 9-inch, clean, and dry tube pan.
- Bake for 25 minutes, then raise the temperature to 190°C (375°F) and continue baking for an additional 3 minutes, or until the cake starts to contract. Flip the pan upside down on a wire rack to cool. Once cooled, use a spatula or knife to loosen the outer edge and remove the cake firmly.
