Angel's Food cake

If you do a lot of baking, there's a good chance that you sometimes have extra egg whites leftover. That's because there are so many recipes that call for just the yolk.Want to indulge your sweet tooth without all the fat then you must try this Angel's cake but you maybe surprised at how many egg whites are in an angel food cake...lol...Angel Food Cake is a very light textured dessert cake. The reason the cake is so light in texture is due to the incorporation of whipped egg whites.

Ingredients :

• 1 1/2 cup powdered sugar (confectioners' sugar ) sifted.
• 1 cup granulated sugar.
• 1 cup flour sifted.
• 1 1/2 cup egg whites (just blended) will eventually whip all into firm, soft peaks.
• 1 1/2 tsp crea of tartar.
• 2 tsp vanilla essence.
• 1/4 tsp almond essence.
• 1/4 tsp salt.

Directions :

• Preheat oven to 180C.
• mix powdered sugar with flour and set aside.
• In separate mixing bowl, beat egg whites, cream of tartar, vanilla essence, salt, and almond essence at high speed until well blended. You will gradually sprinkle in granulated sugar about 2-3 tablespoons at a time while beating at high speed.
• Beat until the sugar is dissolved and egg whites are whipped into stiff peaks. ( just do not scrape sides of bowl during beating, this will deflate the air that you are incorporating into the egg whites).
• Fold in flour mixture about 1/3 at a time, with a rubber spatula just until flour disappears.
• Pour mixture in ungreased 24cm cake pan. Cut through batter to break large air bubbles with spatula.
• Bake for 30-45 minutes, or until a nice golden or until cake springs back when lightly touched.
• Remove from oven and immediately invert pan; cool completely before removing cake from pan