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High-Altitude Angel Food Cake
SUBMITTED BY:
AMYK
PHOTO BY:
anniebuster
"This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!"
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
10 Min
COOK TIME
28 Min
READY IN
38 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/3 cups sifted cake flour
1 1/8 cups white sugar
1 1/2 cups egg whites
1 1/4 teaspoons cream of tartar
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
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DIRECTIONS
Preheat the oven to 330 degrees F (165 degrees C).
In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.
FOOTNOTE
This recipe works great at 5,280 ft. I have already altered this for Denver, but if you live higher than that, consider this: Using less sugar, more flour and a higher baking temperature will strengthen the cell structure of the cake.
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REVIEWS
Reviewed on Jul. 29, 2006 by AMYK
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AMYK
Jul. 29, 2006
I forgot to mention that it is VERY helpful to line the bottom of your pan with parchment paper or waxed paper. I usually fold the paper in half, then in half again... and then cut it to look like a slice of pizza (using the radius of the pan to measure.) Once I have the right size, I'll cut the bottom for the center hole. This helps avoid leaving 1/2 of the cake in the pan. It tastes good either way, but it is prettier when it stays in one piece.
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5 users found this review helpful
I forgot to mention that it is VERY helpful to line the bottom of your pan with parchment...
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Reviewed on Jun. 9, 2006 by STAR
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STAR
Jun. 9, 2006
This was my first time ever to make a home-made angel food cake & it turned out great! I live in Denver & this recipe works for the altitude! I didn't have cake flour so I used 1 cup and 3 Tablespoons of regular flour & it still turned out fantastic! Great with frest fruit!
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4 users found this review helpful
This was my first time ever to make a home-made angel food cake & it turned out great! I live...
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Reviewed on Mar. 27, 2007 by anniebuster
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anniebuster
Mar. 27, 2007
Amazing cake! I live in the Denver area and this turned out great at our high altitude. I used A.P. flour and almond extract instead of lemon, and it's light, fluffy, and delicious! Wonderful recipe.
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3 users found this review helpful
Amazing cake! I live in the Denver area and this turned out great at our high altitude. I...
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Reviewed on Jun. 14, 2006 by Anne Tressa
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Anne Tressa
Jun. 14, 2006
I also live in a high altitude area, one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow. I was surprised how quicky the batter came together. The only little change I made was using 1/2 teaspoon almond extract rather than the lemon. Lo and behold this cake was moist, flavorful, and much more substantial than boxed or store bought Angel Food. I cooked up a cup of frozen raspberries, 1/2 cup sugar, and a tablespoon of cornstarch making a sauce to pour over the cake. My family loved it. This should do well in lower altitudes if the egg whites are whipped longer, and 1/4 cup less flour is used. This was my first attempt at home made Angel Food, and it turned out great!
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3 users found this review helpful
I also live in a high altitude area, one hour north of Denver. Baking desserts is sometimes...
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Reviewed on Apr. 28, 2008 by
Chloe
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Chloe
Apr. 28, 2008
Excellent recipe! This was the first time i have ever made angel food cake and it came out absolutely perfect- a beautiful cake with great texture and flavor.
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1 user found this review helpful
Excellent recipe! This was the first time i have ever made angel food cake and it came out...
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Reviewed on Mar. 27, 2007 by
Lola567
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Lola567
Mar. 27, 2007
It was pretty good. It kind of had a sour flavor to it so it would probably be better to add a little more sugar. Also, make sure you sift the flour into the batter because it will stay clumpy when you put it into there. Have a lot of eggs on hand!
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1 user found this review helpful
It was pretty good. It kind of had a sour flavor to it so it would probably be better to add a...
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Reviewed on Sep. 26, 2008 by Jan
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Jan
Sep. 26, 2008
Wonderful recipe! I live in Loveland, Colorado, on the front range of the Rockies. I have never had angel food cake made from scratch turn out for me. This one was perfect and Yummy! I used almond extract in place of orange and it was soooooooooooo good.
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0 users found this review helpful
Wonderful recipe! I live in Loveland, Colorado, on the front range of the Rockies. I have...
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Reviewed on Sep. 9, 2008 by Amanda P
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Amanda P
Sep. 9, 2008
I love this cake. I live in Fort Collins Co just outside the Foot hills and this worked perfectly for me. I did increase the sugar to 1 1/4 cup and it was perfect
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0 users found this review helpful
I love this cake. I live in Fort Collins Co just outside the Foot hills and this worked...
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Reviewed on Jun. 7, 2007 by Ramona Rancher
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Ramona Rancher
Jun. 7, 2007
We raise chickens so I make a lot of angel food cakes with all the egg whites, and this is by far the worst ever! I double checked to see if I omitted any ingredients, but found I'd followed the recipe to the letter.
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0 users found this review helpful
We raise chickens so I make a lot of angel food cakes with all the egg whites, and this is by...
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