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2. Beat remaining ingredients until soft peaks form. Reduce mixing speed and gradually add remaining 3/4 cups sugar several tablespoons at a time.
3. Sift a small amount of the dry mixture over the whipped eggs. Fold gently. Continue (sifting and folding) until all flour is just incorporated.
4. Gently pour batter into a greased 10 inch pan. Bake at
350° F for 35-40 minutes (or until a toothpick inserted comes out clean).
Makes 12 servings.
You will earn 3BabyPoints!
Member Comments About this Recipe
"Great idea! Thanks for the tip on cooling. And guess what? You can now buy whole wheat pastry flour -- more fiber, yeah!" -- STEPF_BABYFIT
"When cooling angel food cakes it's good to turn it upside down, with the edges of the pan resting on two solid objects. That way the cake stays fluffy and doesn't fall as much.
Angel food is a family favorite here, and we generally eat it right from the pan with no frosting or toppings." -- 1MADGE
"I cook all the time but I never considered making angel food cake until I came across this recipe. It look SO easy and we love angel food cake. I think I'll try it!" -- USPLUSONE
"I absolutely LOVE angel food cake, but not being much of a baker, never thought I could make it myself. This recipe proved me wrong! When I tried it, the cake turned out awesome! Yummy." -- KENDRAMAMA
"I made this cake and it was great. And so easy to make. My kids loved it.." -- PEPPERROSE
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