Baking for One: Angelfood Cake rev. 1

  • Separate two (2) eggs (you won't be using the yolks in this recipe)
  • Beat the whites with:
    • scant 1/4 t. cream of tartar
    • pinch salt
  • Beat until foamy and then continue beating while adding:
    • 3 T. sugar
    • scant 1/4 t. vanilla extract
    • a few drops almond extract
  • Stop beating and sprinkle the mixture with:
    • 2 T. flour

Stir the flour in very gently. Fill a mini tube pan (with a removable center) with the batter (there was a bit too much batter for my pan). Bake at 350 F for 25-30 minutes then invert the pan and let cool before removing the cake (maybe an hour).



Well, ok, in addition to over-filling the pan, I really screwed up the timing on this one and the cake was majorly overcooked. It looks like the chemistry of the recipe was about right, but I'm going to have to try again sometime.

Copyright © 2004 Heather Rose Jones, all rights reserved