ROOT BEER ANGEL FOOD CAKE

Root Beer Angel Food Cake
(Photo by Lorinda F.)

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1 1/2 c. Egg Beaters egg whites (or 10 large egg whites)
1 1/2 c. powdered sugar
1 c. all-purpose flour
1 1/2 tsp. cream of tartar
1/2 tsp. root beer concentrate
1 c. granulated sugar

Using a large stand mixer bowl, separate your egg whites or pour carton egg whites into the bowl. Walk away and let them rest to warm up to room temp for 30 min precisely. Set your timer and get ready to work when it goes off.

While eggs whites are sitting to room temperature, you have time to get the powdered sugar and flour sifted in another bowl. Combine them with a wire whisk at first. Then have another bowl standing by because you will need it for the next step. Sift the powdered sugar and flour a total of 4 times.
So sift them together into one bowl. Then go back to the first one and sift the ingredients again.

Repeat until you have done this a total of 4 times. This helps to keep the powders fine and free of lumps. Now set it aside and walk away for the remaining minutes of the egg whites sitting still.

Preheat oven to 350° while you do next steps.

Now that it has been 30 minutes lapsed, take cream of tarter and rootbeer flavored concentrate and add to the egg whites before you begin beating them. Turn mixer to medium high on your stand mixer. You are looking for a soft peak status of the yolks. This is the stage just past the foaminess of the egg whites.

After you have your soft peaks showing up, start adding the granulated sugar slowly using 1 Tbsp. at a time and sprinkling it around as it continues to beat. Once the sugar has all been added you are looking for a stiff peak to form. This whole process from start to finish was about 10 min on my Kitchen Aid mixer. If you are using a hand mixer, it might take longer. Just focus on the stiff peaks though.

Once you have stiff peaks, remove bowl from stand carefully. You do not want to thump or bang the bowl. This could cause the peaks to fall. Take about 1/4 cup of the powdered sugar and flour mixture and lightly sprinkle over the peaks.

With a spatula, very gently fold the dry mixture into the peaks. You DO NOT want to mix them at all. You are just folding it in until blended. Continue doing this until all of your dry mix has been folded in and you have scraped sides and bottom of bowl to incorporate all the dry mix.

Once all combined, you are ready to put into your bundt or tube pan that is ungreased. Take the edge of the spatula and gently swirl through the batter to get any air bubbles out and make sure it is down in the pan all the way. The mixture is very thick and will not just pour into the pan like a regular cake does.

Conventional Oven:

In your preheated oven, place the pan carefully onto the lowest rack in your oven. Bake 35 to 40 min. or until the top is springy when touched. DO NOT do a toothpick test on this cake.

NuWave Oven:

Power: 100%
Rack: None
Vent: Yes
Extender Ring: Yes

Place the pan carefully into the bottom of your oven. Bake 30-35 min. or until the top is springy when touched. DO NOT do a toothpick test on this cake.

When done, remove and leave in pan to cool. You want to invert the cake as soon as you take it out of the oven. To invert the cake you can either turn upside down onto another plate or turn upside down on the neck of a bottle. You just don't want it sitting on the bottom of the pan.

Allow cake to completely cool, approx. 30 min and then take a rubber spatula and run along the edges of the pan to loosen cake onto plate.

WHAT IS A STIFF PEAK & A SOFT PEAK?

The soft peak is where the peaks will slightly curl on the tips when you lift your spatula or beater out of the egg white mixture.

The hard peak is where the peaks will stand straight upwards and not fall over. You can actually turn the bowl upside down when they are stiff and not loose them. You don't want to, but that shows how stiff they are.

Serves: 16
Calories: 137
(bundt cake is only 70 calories per slice)
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