Nutrition Facts

Serving Size 79 g

(Approx. 10 Servings)

Amount Per Serving

Calories	150	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 160 mg	7%

Total Carbohydrate 31 g	10%

Dietary Fiber 1 g	4%

Sugars 24 g

Protein	6 g

Vitamin A 0%	•	Iron 0%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Angel Food Cake

Prep Time

30 minutes

Cook Time

45 minutes

Total Time

1 h 15 m

Serves

10 People

Ingredients

Recipe makes 10 Servings

12 large eggs, whites only, yolks discarded, allow egg whites to come to room temperature

3 Tbsp water

2 Tsp H-E-B Organics Unpasteurized Apple Cider Vinegar

1 1/4 cup(s) caster sugar, or super fine granulated sugar, divided use

2 Tsp vanilla extract

1/8 Tsp almond extract, 1/8 teaspoon

1 cup(s) H-E-B Organics Cake Flour

1/2 Tsp kosher salt, use 1/4 tsp if using iodized table salt

Check All

Uncheck All

Add to list

Instructions

Preheat oven to 350ºF.

In a stand mixer with a whip attachment, add room temperature egg whites, water and vinegar. Whip on medium speed until soft peaks begin to form.

Raise mixer speed to medium-high. Slowly, in a very light stream, continuously add 3/4 cup of sugar until incorporated and mixture is glossy.

Continuing to whip, add vanilla and almond extracts. Turn mixer to medium-high speed and whip until egg whites have *medium peaks." (It's very important you don't whip to "stiff peaks" as it will affect rising of the cake.)

Remove whisk (making sure to scrape off excess egg) and bowl from stand.

Combine flour, remaining sugar, and salt in a fine mesh sieve. Sifting a little at a time, gently fold flour mixture into egg whites until all flour is incorporated. Folding too forcefully can cause eggs to deflate.

Pour or scoop batter into any 9" tube pan or angel food cake pan. Gently shake pan to evenly distribute.

Bake 30 to 45 minutes or until top is golden brown and a toothpick inserted in center pulls out clean.

Remove from oven, flip pan upside down, and cool cake completely in pan. This will help keep cake from deflating while cooling.

Once cooled, remove cake gently from pan and serve with fresh whipped cream and garnish with sliced strawberries if desired.

Chef's Note: I like to add 1 teaspoon of lemon and orange zest to my angel food cake for extra added flavor and freshness.