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Before you jump to Angel Food Cake recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.
Eating healthy foods makes all the difference in the way you feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy types contributes to a more healthy feeling. A salad tends to make us feel better than a piece of pizza (physically in any case). Deciding on healthier food choices can be challenging if it is snack time. Finding goodies that will help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?
Foods made from whole grains are fantastic for a easy snack. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain foods is always better than eating the highly processed grains we commonly obtain in our grocery stores.
You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to angel food cake recipe. To make angel food cake you need 8 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to prepare Angel Food Cake:
- Use Preheat oven to 350 degrees
- Prepare About 9 large egg whites. It is about 1 1/4 cups
- Take granulated sugar, divided
- Use cake flour. I use Swan brand
- Prepare cream of tartar
- Prepare vanilla extract
- You need almond extract
- Provide salt
Instructions to make Angel Food Cake:
- Put egg whites in large metal or glass bowl. Let sit to room temperature.
- Sift 1/2 cup sugar and all the flour twice. Set aside.
- Preheat oven to 350 degrees. Place oven rack on lowest position.
- Add cream of tartar and almond extracts and salt to egg whites.
- Beat with mixer on medium speed until soft peaks form.
- Turn mixer on high and teaspoon at a time, add remaining sugar. Beat until stiff peaks form.
- Gradually add flour mixture 1/2 cup at a time by gently folding in. Do not mix vigorously. It will deflate the egg whites.
- Spoon into ungreased bunt pan or loaf pan. Do not grease! This needs to climb sides while baking. If greased it can not rise to be fluffy.
- I use a 10 inch tube pan. Make sure your pans are big enough. This rises high when baking. I use 2 loaf pans also.
- Bake for 30 to 45 minutes.
- Top should be golden brown and feel dry and crumbly.
- Test at 30 minutrs to see if baked through.
- When done, invert cake on top of glass bottle or on sides if using loaf pans. Cool completely.
- Run knife around edges of pan.
- Remove cake. Serve plain or with fruit.
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