Angel Food Cake

Name: Angel Food Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings servings
Cuisine: American
Ingredients: 1 1/2 cup all purpose flour, minus 2 tablespoons; 2 tablespoons cornstarch; 1 1/2 cup powdered sugar; 12 egg whites, at room temperature; 3/4 teaspoon cream of tartar; a pinch of sea salt; 3/4 cup powdered sugar; 1 teaspoon real vanilla extract; berries or your favourite fruit sauce, and whipped cream for serving

Jennifer

1 year ago

Cuisine: American

Categories: Desserts, Baking & Cake

Recipe Source: The Busy Baker

Angel food cake is a light and airy cake that is made with egg whites, sugar, flour, and flavoring. It is typically baked in a tube pan and is often served with fruit and whipped cream. This cake is known for its delicate texture and pure white color. The egg whites are beaten until stiff peaks form, and then the sugar and flour are gently folded in. This creates a batter that is light and airy, and the cake will rise beautifully in the oven. Angel food cake is a classic dessert that is perfect for any occasion. It is also a relatively simple cake to make, so it is a great option for beginner bakers.

Tags:

angel food

Difficulty: EASY

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Serving Size: 12 servings

Ingredients:

1 1/2 cup all purpose flour, minus 2 tablespoons
2 tablespoons cornstarch
1 1/2 cup powdered sugar
12 egg whites, at room temperature
3/4 teaspoon cream of tartar
a pinch of sea salt
3/4 cup powdered sugar
1 teaspoon real vanilla extract
berries or your favourite fruit sauce, and whipped cream for serving

Directions:

Preheat your oven to 325 degrees Fahrenheit.
Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.
Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
Whip on medium speed until foamy. Add the cream of tartar and salt.
Continue whipping on high speed until soft peaks form.
While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly - about 2 tablespoons at a time - until it's fully incorporated.
Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
Pour the batter slowly into an un-greased 10-inch Angel Food Cake or Tube Pan and smooth out the top carefully.
Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the top of the cake is golden brown and the cake springs back when you touch it gently.
Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn't fall as it cools and that it maintains its grand height.
Let the cake cool completely to room temperature before slicing and serving with fresh berries (or your favorite fruit sauce) and whipped cream.

Directions:

Preheat your oven to 325 degrees Fahrenheit.

Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.

Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.

Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.

Whip on medium speed until foamy. Add the cream of tartar and salt.

Continue whipping on high speed until soft peaks form.

While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly - about 2 tablespoons at a time - until it's fully incorporated.

Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.

Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.

Pour the batter slowly into an un-greased 10-inch Angel Food Cake or Tube Pan and smooth out the top carefully.

Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the top of the cake is golden brown and the cake springs back when you touch it gently.

Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn't fall as it cools and that it maintains its grand height.

Let the cake cool completely to room temperature before slicing and serving with fresh berries (or your favorite fruit sauce) and whipped cream.