White Lily Angel Food Cake – a delicious recipe with flour, sugar, egg whites, cream of tartar, salt, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
Set out but do not grease a 10-inch tube pan. Sift flour and 1/4 cup sugar 3 times; set aside.
3
In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining cup of sugar. Continue beating until very stiff peaks form.
4
Sift about 1/4 of the flour mixture over egg whites and gently fold.
5
Repeat with remaining flour mixture, 1/4 at a time; fold in flavoring.
6
Spoon batter in tube pan. Run knife through batter to eliminate air pockets.
7
Bake in lower third of preheated oven for 35 to 40 minutes.
8
Invert pan.
9
To remove, run knife up and down between cake and pan to loosen it.
10
Calories:
11
126 per slice.
12
Serve with fresh strawberries and whipped cream or whipped topping.
850
kcal
Calories
13
g
Fat
164
g
Carbs
22
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 c. flour, sifted, 1 3/4 c. sugar, divided, 1 3/4 c. egg whites (12 to 14), 1 1/2 tsp. cream of tartar, and more.
Yes, White Lily Angel Food 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
