High Altitude Angel Food Cake Recipes
HIGH ALTITUDE ANGEL FOOD CAKE WITH VARIATIONS
This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Sift flour and 1 cup sugar together three times.
- Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
- Slowly add 1/2 cup sugar, close to beater.
- Add almond extract and vanilla.
- Beat until quite stiff but not dry.
- Add sifted sugar-flour mixture by fourths.
- Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
- Scrape down sides constantly during this mixing.
- Pour batter into a 10-inch, ungreased tube pan.
- Bake approximately 30 minutes.
- Remove from oven and cool in inverted pan.
- Altitude Adjustments:.
- 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
- 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
- Variations:.
- Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
- Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
HIGH-ALTITUDE ANGEL FOOD CAKE
This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!
Provided by AMYK
Categories Desserts Cakes Angel Food Cake Recipes
Time 38m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 330 degrees F (165 degrees C).
- In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
- Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 47.4 g, Fat 0.2 g, Fiber 0.4 g, Protein 6.9 g, Sodium 294.4 mg, Sugar 28.6 g
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