Easy Angel Food Cake with Dairy-Free Toppings
If you want to add more dairy free recipes to your recipe box, Easy Angel Food Cake with Dairy-Free Toppings might be a recipe you should try. This dessert has 204 calories, 5g of protein, and 0g of fat per serving. This recipe serves 10. For 43 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 505 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up salt, powdered sugar, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Go Dairy Free. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. Similar recipes include Angel Food Cake (Gluten-Free), Gluten Free Angel Food Cake, and Sugar Free Angel Food Cake.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1½ cups egg whites (from about 12 medium eggs - less eggs if using large or extra-large)*
1¼ cups powdered sugar (organic if possible)
1 cup all-purpose flour
1½ teaspoons cream of tartar
1½ teaspoons vanilla extract
½ teaspoon almond extract (feel free to omit for nut-free)
¼ teaspoon salt
1 cup granulated sugar
Dairy-free Toppings (see post above for recipes & ideas)
Equipment:
mixing bowl
oven
sieve
sifter
bowl
knife
frying pan
Cooking instruction summary:
Place the egg whites in a mixing bowl, and let them stand at room temperature for 30 minutes. Preheat your oven to 350F. Sift the powdered sugar and flour together three times into a large bowl. The sifting is very important for getting that light texture. If you dont have a flour sifter, a fine mesh strainer works just as well (flour sifters always seem to break on me, so I stick to the strainer!). Add the cream of tartar, extracts, and salt to the egg whites, and beat the mixture on high speed. Gradually add the granulated sugar, beating until the sugar is dissolved and stiff peaks form. Gradually fold in the flour and powdered sugar mixture (about cup at a time). Spoon the batter into an ungreased 10-inch tube pan, and gently cut through batter with a knife to remove air pockets. Bake for 40 to 45 minutes or until the cake springs back when lightly touched. Immediately invert pan, but cool completely before removing cake from pan. Slice and serve topped with your dairy-free toppings of choice.
Step by step:
1. Place the egg whites in a mixing bowl, and let them stand at room temperature for 30 minutes.
2. Preheat your oven to 350F.
3. Sift the powdered sugar and flour together three times into a large bowl. The sifting is very important for getting that light texture. If you dont have a flour sifter, a fine mesh strainer works just as well (flour sifters always seem to break on me, so I stick to the strainer!).
4. Add the cream of tartar, extracts, and salt to the egg whites, and beat the mixture on high speed. Gradually add the granulated sugar, beating until the sugar is dissolved and stiff peaks form.
5. Gradually fold in the flour and powdered sugar mixture (about cup at a time).
6. Spoon the batter into an ungreased 10-inch tube pan, and gently cut through batter with a knife to remove air pockets.
7. Bake for 40 to 45 minutes or until the cake springs back when lightly touched.
8. Immediately invert pan, but cool completely before removing cake from pan.
9. Slice and serve topped with your dairy-free toppings of choice.
Nutrition Information:
covered percent of daily need
