English Breakfast Angel Food Cake


  • 12 large egg whites
  • 1 ½ cups sugar, divided
  • 1 teaspoon cream of tartar
  • ½ cup boiling water
  • 1 cup plus 2 tablespoons sifted cake flour
  • ¼ cup loose English breakfast tea leaves
  • ¼ teaspoon salt

Preheat oven to 325°. Pour boiling water over tea leaves in a bowl; steep 5 minutes. Strain through a fine sieve into a bowl; cool tea to room temperature. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk. Place egg whites in...

View full recipe at My Recipes


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