Scroll down to see more angel food cake recipes and desserts.
Cook Time: 1 hour
Ingredients:
* 6 egg whites
* 1/4 teaspoon salt
* 3/4 cup sugar
* 6 egg yolks
* 3/4 cup sugar
* 1 tablespoon lemon juice
* 1/2 cup pineapple juice
* 1 1/2 cups cake flour
* 1 teaspoon baking powder
Preparation:
Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.
Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.
Frost with Fluffy White Frosting or your favorite frosting, and garnish with coconut or maraschino cherries, if desired.
Cook Time: 1 hour
Ingredients:
* 6 egg whites
* 1/4 teaspoon salt
* 3/4 cup sugar
* 6 egg yolks
* 3/4 cup sugar
* 1 tablespoon lemon juice
* 1/2 cup pineapple juice
* 1 1/2 cups cake flour
* 1 teaspoon baking powder
Preparation:
Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.
Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.
Frost with Fluffy White Frosting or your favorite frosting, and garnish with coconut or maraschino cherries, if desired.