Angel Food Cake

Angel Food Cake

First time I tried angel food cake, I thought it was weird. Boy was I wrong! It’s light, fluffy and delicious.

Ingredients

 

  • 1 cup cake flour
  • 1 ½  cups powdered sugar
  • 4 Tablespoons sugar
  • 12 large egg whites, MUST be room temperature
  • 1 1/4 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract

 

Directions

 

  • Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
  • DO NOT GREASE PAN.
  • I always use a two piece angelfood cake pan.
  • Heat oven to 375°.
  • Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
  • Combine the extracts in a small bowl; set aside.
  • Beat egg whites, cream of tartar and salt until it forms peaks.
  • Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
  • If you have a mixing guard for your mixer bowl now would be a good time to attach it.
  • Beating on LOW, add flour mixture and extracts slowly.
  • Make sure you fold in the sides and bottom of your mixing bowl.
  • (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
  • Move a knife through batter to remove air pockets.
  • Bake 30-35 minutes or until top springs back when touched lightly with finger.
  • Invert pan onto a tin funnel to cool completely.
  • To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.
  • Then firmly spank the sides of your pan.
  • You could use a knife but this sometime tears the sides of the cake.
  • Invert onto your serving plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
  • No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
  • Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

Recipe courtesy of Andrea Ancich

 

 

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