|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Raspberry Angel Food Cake Recipe Veg CD CBF 55mins plus cooling
Makes 16 servings Cold Vegetarian Fruit Cakes Baked Fayre Dairy free
Ingredients 10 Egg Whites 1-1/4 teasp Cream of Tartar 1 teasp Vanilla Extract 1/2 teasp Almond Extract 125g/5oz Caster Sugar 125g/5oz Self Raising Flour 225g/8oz Fresh Raspberries
Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3. In a mixing bowl, whisk egg whites until frothy then beat in the cream of tartar and whisk until soft peaks form.
2. Add the extracts then gradually beat in the sugar until stiff.
3. Sift the flour over the egg whites and sprinkle in the raspberries. Gently fold the flour and raspberries into batter until well mixed.
4. Pour into an ungreased 25cm/10 inch. tube/Bundt pan and bake for 40-45 minutes or until lightly browned.
Immediately invert the cake onto a wire rack and cool for at least 1 hour.
Cake Recipes | Bread & Bun Recipes | Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
