Secret Recipes

Angel Food Cake With Amaretto Almond Sauce

Angel Food Cake With Amaretto-almond Sauce
  • 1 1/2 cups egg whites (10-12 large), room temperature
  • 1 1/2 cups superfine sugar, divided
  • 1 cup sifted cake flour
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp vanilla extract or vanilla paste
  • 1/2 tsp almond extract

Amaretto Almond Sauce:

  • 1/3 cup water
  • 2 Tbsp water
  • 1 1/2 tsp cornstarch
  • 2 Tbsp amaretto or other almond-flavored liqueur
  • 1/2 tsp lemon juice
  • 1 1/2 Tbsp sliced almonds
  • 1/4 tsp almond extract
  • 4 slices commercial angel food cake

Preheat oven to 325° F.

In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.

Beat egg whites until frothy, add cream of tartar and salt. Add remaining 3/4 cup of sugar 1-2 tablespoons. After sugar has been added, beat egg whites to soft peaks then add vanilla and almond extracts and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. Take your time and do it gently. Rush can deflate the egg whites.

Spoon batter into an ungreased 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 50-60 minutes, until the top springs back when lightly pressed.

Remove from oven an invert pan over a bottle. Allow to cool completely or overnight. Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

Servings:
10 to 12