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The best High-Altitude Angel Food Cake! (220.6 kcal, 47.4 carbs) Ingredients: 1 ⅓ cups sifted cake flour · 1 ⅛ cups white sugar · 1 ½ cups egg whites · 1 ¼ teaspoons cream of tartar · ¾ teaspoon salt · 1 teaspoon vanilla extract · ½ teaspoon lemon extract

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Recipe - High-Altitude Angel Food CakeINGREDIENTS:-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.

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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.

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Instructions. Preheat the oven to 375F. Line the bottom of the pan with a piece of parchment paper. Do not grease the pan! Sift together the flour and 3/4 cup + 2 tbsp of the sugar. Sift two more times for a total of three. Take the eggs directly out of the refrigerator, they should not be at room temp.

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Have your 10-inch tube pan (ungreased and without a nonstick surface) with removable bottom at the ready. Sift the confectioners' sugar and cake flour onto a piece of waxed paper. Sprinkle on the salt. Using a whisk attachment, whip the egg whites on low until foamy. Add the cream of tartar and increase speed to medium.

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Instructions. Preheat oven to 350 degrees (or 375 for high altitude). Get out a angel food cake tube pan (the one with a hole in the center) but don't grease the pan. Sift the flour and 1/2 cup of the sugar together. In a clean stand mixer with the whip attachment, whip the egg whites until foamy. Add in the salt and vanilla, then gradually add.

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Preheat your oven to 325 degrees Fahrenheit. Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk. Sift the flour mixture into another large bowl using a fine sieve or flour sifter.

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Increase the oven temperature to 400°F. Line a baking sheet with parchment paper. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper. Drizzle evenly with syrup and sprinkle cinnamon on top. Roast for 10-12 minutes, or until berries are tender and have begun to release their juices.

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Whisk the Cake Batter. In a bowl, sift together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg yolks, water, oil and vanilla for about 30 seconds, until frothy. Add the flour mixture and whisk until smooth, then set the batter aside until needed.

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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).

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Spoon the batter into your ungreased tube pan and smooth out the top. Bake for about 40 minutes, until a cake tester comes out clean. Immediately invert the pan onto a wire rack and cool the cake upside down for several hours, until completely cooled. Set the pan upright.

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1 teaspoon pure vanilla extract. Preparation Instructions. 1. In a medium size mixing bowl, combine the 3/4 cup sugar, potato starch and xanthan gum. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form, then add the cream of tarter, salt and vanilla extract.

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Pour the batter into a 9-inch, clean, and dry tube pan. Bake for 25 minutes, then raise the temperature to 190°C (375°F) and continue baking for an additional 3 minutes, or until the cake starts to contract. Flip the pan upside down on a wire rack to cool. Once cooled, use a spatula or knife to loosen the outer edge and remove the cake firmly.

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Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor.

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Begin by preheating your oven to 325°F (165°C). Ensure the oven rack is positioned on the lowest level to allow room for the cake to rise. In a large, clean mixing bowl, add the 1 ½ cups of egg whites. Beat them with an electric mixer on medium speed until they become foamy.