Three Layer Angel Food Cake


6 egg whites
2/3 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2/3 cup cake flour
2/3 cup confectioners sugar
1/4 teaspoon salt
Whipped cream and strawberries


Preheat the oven to 325 degrees F. This recipe requires three 6 inch round cake pans, do not grease them.

With an electric mixer fitted with the whip attachment on medium0high speed, whip the egg whites until frothy. Slowly add the granulated sugar and the cream of tartar and continue to beat till soft peaks form. Do not whip the meringue until stiff, or the cake will have a dry, dense crumb. Mix in vanilla.

Sift together the flour, confectioner's sugar and salt. Return to the sifter and dust about a third of the dry ingredients over the meringue. Fold in thoroughly but gently. Repeat two more times. Gently divide the batter among the three pans, being careful not to deflate it and spreading it smooth on top with a rubber spatula.

Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. Invert the pans over cooling racks and allow them to cool completely i this position. To unmold, run a blunt knife around the edge of the pan to release the cake.

Notes: Angel food cake does not hold up over time, it becomes soft and sticky. So do not refrigerate this cake, and plan to serve it the day its made.
Course: Dessert
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2008-04-04 15:14:40