There is currently an extended wait time for orders placed during this busy season. Thank you for your patience.
There is currently an extended wait time for orders placed during this busy season. Thank you for your patience.
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Angel Food Cake
October 12, 2021 1 min read
Angel Food Cake
yield: 1 bundt
Find a printable version of this recipe here.
Ingredients
120g BSM Sonora '00' or Mediterranean '00'
298g Sugar
425g Egg Whites
1/2tsp Salt
1tsp Vanilla Extract
1 1/2tsp Tartar
Directions
1. Combine half of the sugar and flour. Set aside.
2. Combine egg whites, salt and vanilla. Whip until frothy, add tartar, whip to stiff peaks.
3. Add remaining sugar, 1 spoonful at a time, until glossy.
4. Fold in dry ingredients a little at a time until no lumps remain.
5. Bake at 300F for 30min. Rotate for an additional 10min, or until edges appear golden and the center is cooked through.
6. Allow cake to cool UPSIDE DOWN at room temperature.
Tips
No need to oil or butter your pan - it can cause unwanted sponge shrinkage!
A bundt pan is great, but use what you already have in your kitchen!
Be sure to cool the cake upside down - this prevents the sponge from collapsing. Then simply run a knife around the edges of the pan once cooled to remove.