Angel Food Cake in a Copper Chef Loaf Pan 

7 large egg whites

1 teaspoon cream of tartar

 2/3 cup granulated sugar

1/2 teaspoon salt

One teaspoon pure almond extract- I used Watkins brand which is out of this world and has been in business I think over a hundred years

1/2 cup unbleached whole wheat pastry flour, gently folded into whipped egg mixture with a spatula

Pre-heat your oven to 325 degrees Fahrenheit

If using the Copper Chef loaf pan with insert, place the lift and serve insert into the loaf pan. There’s no need to grease this pan.

Using a KitchenAid mixer or good mixer beat the egg whites and cream of tartar and salt until foamy.

Add the sugar in small editions and beat until stiff peaks form.

Adding the pure almond extract or you can use pure vanilla and pure orange extracts it whatever amount you like 1/2 teaspoon each is nice.

Gently fold in the flour and then pour the batter into the  ungreased loaf pan.

Bake for 35 minutes in preheated 325 degree Fahrenheit oven.

Very gently open the oven door and check to see how the angel food cake loaf is doing after 35 minutes and poke a toothpick in the center of the loaf. If it looks like it’s coming up clear and the loaf is done, take out of the oven and cool. If it looks like it needs a little bit more, then bake it for an additional 3 to 5 minutes.

Cool completely in the cake pan before lifting the cake out into the serving platter.

Loosen around the edges with a spatula before trying to remove the Loaf from the pan.

Enjoy with fresh fruit and whipped cream or just on its own.

This recipe is adapted by Paulette Motzko from the recipe that came with my Copper Chef Perfect Loaf Pan with Eric Theiss.

If you divide the loaf into 8 pieces each piece will have 118 calories. That is based on 

My Fitness Pal’s nutrition analysis.

Photography and digital photo editing by Paulette L Motzko, PLM Studios.

Written by Paulette Motzko.

 September 21st 2017 at 

7:05 p.m.


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