Cinnamon Apple Angel Food Cake

by Kathleen Morrison

Servings: 16 servings

INGREDIENTS

1-1/2 cup egg whites (about 12 eggs)
1-1/2 tsp. cream of tartar
1/4 tsp. salt
1 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
1-1/2 cups confectioner's sugar
1 cup cake flour

Glaze:
1/3 cup butter or margarine
2 cups confectioner's sugar
1/2 tsp. cinnamon
3 tbsp. apple juice or apple cider

INSTRUCTIONS

In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 T. at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form.Add extracts on low speed. Combine confectioner's sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-inch tube pan. Bake on the lowest rack at 375°F for 35 to 40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

Glaze:
Melt butter in a saucepan. Stir in the confectioners sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

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Tagged: angelfoodcake, cakes, desserts add tags

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