Apricot Angel Cake – a delicious recipe with egg whites, flour, sugar, cream of tartar, almond, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 1/2 cup sugar together twice; set aside.
2
Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3
In a small bowl, beat apricot preserves and water until frothy. Gently fold in egg white mixture. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
4
Bake on the lowest oven rack at 350u00b0 for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
243
kcal
Calories
4
g
Fat
45
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cups egg whites (about 10), 1-1/2 cups all-purpose flour, 1-1/4 cups sugar, divided, 2 teaspoons cream of tartar, and more.
Yes, Apricot Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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