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“Angel Food Cake”

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Angel food cake is a staple for summer around here. Summertime is time for fresh berries and strawberry shortcake. That being said, shortcake is so heavy on a hot summer evening. Angel food cake is light and fluffy, has a nice soft and absorbent crumb, and doesn’t leave you feeling ten pounds heavier. What makes angel food cake so light? We fold in whipped egg whites that have a stabilizer in them. Few things are lighter, and for that matter easier!

Angel Food Cake - Ingredients

Ingredients:

1 Cup Cake Flour (No cake flower? Take 2 T of flour out and add 2 T cornstarch, then sift 3x)

1 ½ Cup Sugar

12 Large Egg Whites

½ Teaspoon Salt

1 Teaspoon Vanilla Extract

1 ½ Teaspoons Cream of Tartar

Angel Food Cake - In a large bowl, whisk together the flour and ¾ cup of the sugar. Set this aside.

In a large bowl, whisk together the flour and ¾ cup of the sugar. Set this aside.

Angel Food Cake - In the bowl of a stand mixer, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

Angel Food Cake - In the bowl of a stand mixer, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

In the bowl of a stand mixer, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

Angel Food Cake - Add the remaining sugar a couple tablespoons at a time until completely incorporated.

Add the remaining sugar a couple tablespoons at a time until completely incorporated.

Angel Food Cake - Transfer half of the whites to a large mixing bowl. Add half of the flour and sugar mixture. Slowly take your time folding everything together. You just spent all this time whipping those egg whites full of air. You don’t want to deflate them.

Angel Food Cake - Transfer half of the whites to a large mixing bowl. Add half of the flour and sugar mixture. Slowly take your time folding everything together. You just spent all this time whipping those egg whites full of air. You don’t want to deflate them.

Transfer half of the whites to a large mixing bowl. Add half of the flour and sugar mixture. Slowly take your time folding everything together. You just spent all this time whipping those egg whites full of air. You don’t want to deflate them.

Angel Food Cake - Pour the batter into the pan. Bake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

Pour the batter into the pan. Bake at 350F for 40 to 45 minutes, or until it’s golden brown and the top springs back when lightly touched.

Angel Food Cake - Remove from the oven

Angel Food Cake - Remove the cake from the oven, and set it upside down. Make sure the bottom of the cake isn’t touching anything. If needed, you can insert a water bottle into the center to hold it up. This keeps the cake from flattening on the resting surface.

Remove the cake from the oven, and set it upside down. Make sure the bottom of the cake isn’t touching anything. If needed, you can insert a water bottle into the center to hold it up. This keeps the cake from flattening on the resting surface.

Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

Angel Food Cake - Loosen the edges of the cake with a knife, and remove it from the pan.

Loosen the edges of the cake with a knife, and remove it from the pan.

Angel Food Cake - Airy and light

Angel Food Cake - Light and airy

Angel Food Cake - Top your cake with berries and cream, ice cream or whatever your heart desires. It’s so light and airy, you’ll feel like you haven’t eaten any cake at all...go ahead...have another slice!

Angel Food Cake - Top your cake with berries and cream, ice cream or whatever your heart desires. It’s so light and airy, you’ll feel like you haven’t eaten any cake at all...go ahead...have another slice!

Top your cake with berries and cream, ice cream or whatever your heart desires. It’s so light and airy, you’ll feel like you haven’t eaten any cake at all…go ahead…have another slice!

Angel Food Cake

Prep

Cook

Total

Yield 1 cake

Angel food cake is a staple for summer around here. Summertime is time for fresh berries and strawberry shortcake. That being said, shortcake is so heavy on a hot summer evening. Angel food cake is light and fluffy, has a nice soft and absorbent crumb, and doesn’t leave you feeling ten pounds heavier. What makes angel food cake so light? We fold in whipped egg whites that have a stabilizer in them. Few things are lighter, and for that matter easier!

Ingredients

  1. 1 Cup Cake Flour (No cake flower? Take 2 T of flour out and add 2 T cornstarch, then sift 3x)
  2. 1 ½ Cup Sugar
  3. 12 Large Egg Whites
  4. ½ Teaspoon Salt
  5. 1 Teaspoon Vanilla Extract
  6. 1 ½ Teaspoons Cream of Tartar

Instructions

In a large bowl, whisk together the flour and ¾ cup of the sugar. Set this aside.

In the bowl of a stand mixer, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

Add the remaining sugar a couple tablespoons at a time until completely incorporated.

Fold in the dry ingredients a little at a time. Take your time folding everything together. You just spent all this time whipping those egg whites full of air. You don’t want to deflate them.

Pour the batter into the pan. Bake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

Remove the cake from the oven, and set it upside down. Make sure the bottom of the cake isn’t touching anything. If needed, you can insert a water bottle into the center to hold it up. This keeps the cake from flattening on the resting surface.

Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

Loosen the edges of the cake with a knife, and remove it from the pan.

Top your cake with berries and cream, ice cream or whatever your heart desires. It’s so light and airy, you’ll feel like you haven’t eaten any cake at all...go ahead...have another slice!

       

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