How To make 12 Egg White Angel Food Cake
1 1/4 c Cake flour; sifted
1 3/4 c Sugar
1/2 ts Salt
12 Egg whites; room temperature
1 1/2 ts Cream of tartar
1 1/2 ts Vanilla extract
1/2 ts Almond extract; optional
Recipe by: Los Angeles Times - Prodigy In bowl sift together flour, 3/4 cup sugar and salt. Re-sift 3 times. Set aside. Beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds stiff peaks. Fold in vanilla and almond extracts. Add 1/4 flour mixture at time, folding in gently with rubber spatula. Gently spoon batter into ungreased 10-inch angel food cake pan. Cut through center of batter 2 or 3 times with spatula to remove large air bubbles. Bake at 350 degrees 40 to 45 minutes or until top springs back when touched with finger and wood pick
inserted near center comes out clean. Invert pan over bottle or inverted funnel and let stand until thoroughly cool. When cool, loosen sides and center with metal spatula and turn out onto platter. Makes 10 to 12 servings. Copyright Los Angeles Times -----
How To make 12 Egg White Angel Food Cake's Videos
Fluffy Angel Food Cake
A simple cake for when you are craving a dessert. It's not too sweet so you can have more slices if you want.
Ingredients:
12 pcs egg white
1 1/2 tsp cream of tartar
1 cup caster sugar
1 cup cake flour
1/4 tsp salt
1 tsp vanilla extract
butter
flour
powdered sugar for dusting
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Angel cake: soft and light made with egg whites!
INGREDIENTS
170g (1 cup)of all-purpose flour
6g (1 tsp) of baking powder
200g (1 cup) + 80g (⅓ cup) of sugar
6g (1/2 tsp) of cream of tartar
1 tsp vanilla extract
a pinch of salt
Egg whites of 12 eggs
METHOD
1. Preheat the oven to 160°C/320°F.
2. In a large bowl beat together egg whites with salt and cream of tartar until foamy. Add 200g of sugar in 2-3 portions while still working the egg white mixture with a hand mixer.
3. Beat egg whites with sugar until stiff peaks form. Add vanilla and give it one final whip into the whites.
4. In another bowl whisk flour with sugar. Add ⅓ of the egg whites into the flour mixture and stir carefully to make a thick but light batter.
5. Carefully incorporate ⅔ of the egg whites into the batter, adding it in portions and folding it with a spatula.
6. Pour airy batter into an ungreased bundt cake pan or angel food cake pan (should be around 20cm in diameter).
7. Bake the cake for 45 minutes. Flip it onto the serving plate while it is still hot. Let cool down. Sprinkle with powdered sugar before serving.
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Classic Angel Food Cake!! How to Make Angelfood Cake Recipe
Learn how to make the most tender, softest, lightest and airiest angel food cake from scratch!! This is super easy to make so don't be intimidated by it. You'll never use a box mix again once you give this a try!
What you'll need:
1 cup (110 g) cake flour
1 1/4 cups (250 g) white granulated sugar, divided
1/4 tsp salt
1 1/2 cups (355ml) egg whites (about 10 eggs)
1 tsp cream of tartar (or tartaric acid)
1 Tbsp lemon juice
1 tsp vanilla extract
In a medium bowl, sift together flour, 1/2 cup (100 g) sugar and salt. Set aside.
In the bowl of a stand mixer or a large bowl using an electric hand mixer, start beating egg whites. When frothy and approximately doubled in size, add in cream of tartar and lemon juice. Bet until soft peaks form. Gradually add in remaining 3/4 cup (150g) of sugar while beating on medium-high. When stiff peaks form, fold in vanilla extract. When mixed well, gently fold in sifted dry ingredients. When no more streaks of flour remain, transfer batter to an ungreased angel food cake or tube pan. Even the top and bake in a preheated 350*F (175*C) for 40-45 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean.
Remove from oven and turn upside down and cool completely. When cool, run a knife around the edges of the pan and turn cake out onto a cake plate. Use a serrated knife to cut and serve. Enjoy!!
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How to Make Angel Food Cake
Learn how to make this decadent-tasting but actually fat-free cake.
Angel food cake might taste decadent, but did you know it's a fat-free cake? In this video, you'll learn how to make angel food cake from scratch. You'll find out the secret that makes angel food cake as light as a cloud. This video shows you a simple step-by-step process for preparing the cake. So you'll be sure to get whipped egg whites with stiff peaks and a glossy appearance. You'll see a nifty tip for breaking up air pockets in the batter and for cooling the angel food cake when it comes out of the oven. Once cool, decorate your angel food cake with a sweet glaze, pineapple slices, or chocolate or vanilla icing.
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Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe:
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Keto 3-ingredient Egg White Cake
Pan size: 6-cup bundt pan
INGREDIENTS
½ cup (100g) allulose
6 egg whites at room temperature
1 tablespoon (15mL) lemon juice
⅓ cup (65g) allulose or any sweetener of choice
Bake (bain-marie) at 300°F (150°C) for 25-30 minutes. Let it cool for 10 minutes before unmolding.
Yields 8 servings (macros per serving)
NET CARBS: 0.2g
FIBER: 0g
PROTEIN: 2.7g
FAT: 0g
CALORIES: 14
As an amazon affiliate I earn from qualifying purchases.
#ketoserts #ketocake #ketoeggwhitecake
Pastel de clara de huevo de 3 ingredientes
Tamaño de la sartén: sartén Bundt de 6 tazas
INGREDIENTES
½ taza (100 g) de alulosa
6 claras de huevo a temperatura ambiente
1 cucharada (15 ml) de jugo de limón
⅓ taza (65 g) de alulosa o cualquier edulcorante de su elección
Hornee (baño maría) a 300 °F (150 °C) durante 25-30 minutos. Dejar enfriar durante 10 minutos antes de desmoldar.
Rinde 8 porciones (macros por porción)
CARBOHIDRATOS NETOS: 0.2g
FIBRA: 0g
PROTEÍNA: 2,7g
GRASA: 0g
CALORÍAS: 14
Torta all'albume con 3 ingredienti
Dimensioni della padella: padella per ciambelle da 6 tazze
INGREDIENTI
½ tazza (100 g) di allulosio
6 albumi a temperatura ambiente
1 cucchiaio (15 ml) di succo di limone
⅓ tazza (65 g) di allulosio o qualsiasi dolcificante a scelta
Cuocere (a bagnomaria) a 150°C per 25-30 minuti. Lasciate raffreddare per 10 minuti prima di sformare.
Resa 8 porzioni (macro per porzione)
CARBOIDRATI NETTI: 0,2 g
FIBRA: 0 g
PROTEINE: 2,7 g
GRASSO: 0 g
CALORIE: 14
Gâteau aux blancs d'œufs à 3 ingrédients
Taille du moule : moule à cheminée de 6 tasses
INGRÉDIENTS
½ tasse (100g) d'allulose
6 blancs d'œufs à température ambiante
1 cuillère à soupe (15mL) de jus de citron
⅓ tasse (65 g) d'allulose ou tout édulcorant de votre choix
Cuire au four (bain-marie) à 300°F (150°C) pendant 25-30 minutes. Laisser refroidir 10 minutes avant de démouler.
Donne 8 portions (macros par portion)
GLUCIDES NETS : 0,2 g
FIBRE : 0 g
PROTÉINES : 2,7 g
GRAISSE : 0 g
CALORIES : 14
Bolo de clara de ovo com 3 ingredientes
Tamanho da panela: panela bundt de 6 xícaras
INGREDIENTES
½ xícara (100g) de alulose
6 claras em temperatura ambiente
1 colher (sopa) (15ml) de suco de limão
⅓ xícara (65g) de alulose ou qualquer adoçante de sua preferência
Asse (banho-maria) a 300°F (150°C) por 25-30 minutos. Deixe esfriar por 10 minutos antes de desenformar.
Rende 8 porções (macros por porção)
CARBOIDRATOS LÍQUIDOS: 0,2g
FIBRA: 0g
PROTEÍNA: 2,7g
GORDURA: 0g
CALORIAS: 14
3-składnikowe ciasto z białka jajecznego
Rozmiar patelni: patelnia na 6 filiżanek
SKŁADNIKI
½ szklanki (100g) allulozy
6 białek jaj w temperaturze pokojowej
1 łyżka (15 ml) soku z cytryny
⅓ szklanka (65g) alulozy lub dowolnego słodzika
Piecz (w kąpieli wodnej) w 300 ° F (150° C) przez 25-30 minut. Pozostaw do ostygnięcia przez 10 minut przed wyjęciem z formy.
Daje 8 porcji (makra na porcję)
WĘGLOWODANY NETTO: 0,2g
WŁÓKNO: 0g
BIAŁKO: 2,7g
TŁUSZCZ: 0g
KALORIE: 14
Eiwitcake met 3 ingrediënten
Panmaat: Bundtpan met 6 koppen
INGREDINTEN
½ kopje (100 g) allulose
6 eiwitten op kamertemperatuur
1 eetlepel (15 ml) citroensap
⅓ kopje (65 g) allulose of een zoetstof naar keuze
Bak (bain-marie) op 150 ° C gedurende 25-30 minuten. Laat het 10 minuten afkoelen voordat je het uit de vorm haalt.
Opbrengst 8 porties (macro's per portie)
NETTO KOOLHYDRATEN: 0.2g
VEZEL: 0g
EIWIT: 2.7g
VET: 0g
CALORIEN: 14
3-مكونات كعكة بياض البيض
حجم المقلاة: مقلاة سعتها 6 أكواب
مكونات
نصف كوب (100 جرام) ألولوز
6 بياض بيض في درجة حرارة الغرفة
1 ملعقة كبيرة (15 مل) عصير ليمون
نصف كوب (65 جم) ألولوز أو أي محلي من اختيارك
اخبزي (بان ماري) عند 300 درجة فهرنهايت (150 درجة مئوية) لمدة 25-30 دقيقة. اتركه يبرد لمدة 10 دقائق قبل تفكيكه.
ينتج 8 حصص (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 0.2 جم
الألياف: 0 جرام
البروتين: 2.7 جرام
الدهون: 0 جرام
السعرات الحرارية: 14