Angel Food Cake
Angel food cake is light, airy and fluffy-as-a-cloud! Simple to make, and super delicious, a perfect spring-time dessert that you can make with only a few ingredients. It is lovely served on its own, but is also wonderful served with fresh fruit, or a fruit sauce and a dollop of whipped cream.
1 cup (130 g) cake flour (not self-rising)
1 cup (200 g), plus 1/2 cup (100 g) sugar
1/2 teaspoon salt
1 1/2 cups egg whites (from about 12 large eggs), at room temperature
1 teaspoon cream of tartar
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1. Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.) Set oven rack to the lowest position.
2. In a small bowl, sift together the flour, 1/2 cup sugar, and salt.
3. In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.
4. Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.
5. With a rubber spatula, then fold the flour and sugar mixture into the whites gradually, a small amount at a time.
6. Spoon the batter in the tube pan, smooth the top, and bake for about 45 minutes, check at 35 minutes.. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool, at least an hour.
7. Once the cake has cooled, use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan, then use the knife to cut underneath the cake and loosen the cake from the bottom of the pan..
***. Do NOT grease the cake pan/tin
***A removable bottom makes getting the cake out of the pan a LOT easier
***Make sure your egg whites are room temp.
***Cake flour can be found in most grocery stores. You can remove 2 tablespoons from 1 cup of all-purpose flour and replace it with corn starch, and sift the two together several times for a substitute.
*** cream of tartar, helps stabilize the egg whites. I have never found it here, I bring it back from the Canada. You can leave it out if you don´t have it.
Recipe from here
1 cup (130 g) cake flour (not self-rising)
1 cup (200 g), plus 1/2 cup (100 g) sugar
1/2 teaspoon salt
1 1/2 cups egg whites (from about 12 large eggs), at room temperature
1 teaspoon cream of tartar
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1. Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.) Set oven rack to the lowest position.
2. In a small bowl, sift together the flour, 1/2 cup sugar, and salt.
3. In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.
4. Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.
5. With a rubber spatula, then fold the flour and sugar mixture into the whites gradually, a small amount at a time.
6. Spoon the batter in the tube pan, smooth the top, and bake for about 45 minutes, check at 35 minutes.. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool, at least an hour.
7. Once the cake has cooled, use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan, then use the knife to cut underneath the cake and loosen the cake from the bottom of the pan..
***. Do NOT grease the cake pan/tin
***A removable bottom makes getting the cake out of the pan a LOT easier
***Make sure your egg whites are room temp.
***Cake flour can be found in most grocery stores. You can remove 2 tablespoons from 1 cup of all-purpose flour and replace it with corn starch, and sift the two together several times for a substitute.
*** cream of tartar, helps stabilize the egg whites. I have never found it here, I bring it back from the Canada. You can leave it out if you don´t have it.
Recipe from here
This cake brings me good memories! My mother had a form of cake that was brought from America and kept it religiously! Just made this cake from time to time, especially on special occasions! I have to go find the form and steal it for me! Your cake is fantastic! I'm salivating!
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