像是甜甜的雲

但卻帶點韌勁

QQ不軟

但卻雪白美麗

像天使一樣

純淨甜美清爽

吃一大塊也不會有負擔

這食譜做出來的天使蛋糕是我最滿意的

沒有像普通的天使蛋糕一樣乾澀  像橡皮筋一樣

反而微濕而帶著適當的韌勁

我很喜歡

Recipe from Alton Brown

Ingredients

• 1 3/4 cups sugar

• 1/4 teaspoon salt

• 1 cup cake flour, sifted

• 12 egg whites (the closer to room temperature the better)

• 1/3 cup warm water

• 1 teaspoon butter extract, or extract of your choice

• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, butter extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.