Need Angel Food Cake Recipe
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My mom used to make the best angel food cake. Then she would use egg whites to make lemon meringue icing, which after she iced the cake she would put it back in the oven and toast it (the icing would have these really neat swirls/peaks that taste like toasted marshmellows!
I have asked her for the recipe but most of the time she is memory challenged and email challenged and so on.
So please, can anyone share their angel food cake recipe?
I have asked her for the recipe but most of the time she is memory challenged and email challenged and so on.
So please, can anyone share their angel food cake recipe?
Comments
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Fruit or frosting, optional
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.
Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.
Bake in preheated 375°F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.
*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
ANGEL FOOD CAKE
Active time: 25 min Start to finish: 3 hr
This one-bowl cake, which is really simple to assemble, owes its airy volume and fine, even texture to the proper whipping of the egg whites. When the cake is in the oven, some volume builds from the air you have whipped into the whites. But most of the volume is produced by steam, which evaporates from the liquid in the egg whites and passes through the air cells of the egg whites, expanding them. A portion of confectioners sugar helps yield an especially delicate and tender cake.
Be sure to measure out your ingredients before starting.
1 1/2 cups egg whites (11 to 12 large eggs)
1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)
1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup (200 g) granulated sugar
1 teaspoon vanilla Special equipment: a 10-inch tube pan (about 4 inches deep) with a removable bottom
Let egg whites stand in bowl of a standing electric mixer (see cooks' note) at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.)
Set oven rack in lower third of oven and preheat oven to 350°F.
Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a triple sifter or fine sieve.
Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.
Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes. Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely.
To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake appears free. Cover pan with a metal rack or cardboard round and invert, tapping pan firmly to loosen cake. Lift pan from cake. (It should come out beautifully, like a pillow taken out of a slipcover.)
Slice cake with a serrated knife, using a sawing motion.
Cooks' notes:
• If your eggs are not especially fresh, you may need more than a dozen to get 1 1/2 cups of whites.
• Though this recipe calls for a standing electric mixer to beat the whites, we found that a handheld mixer and a large wide bowl also worked.
Makes 8 to 10 servings.
Take three $1 bills, 1 nickel, 4 pennies, 3 dimes;
Fold money together and place in pocket;
Drive to nearest Safeway;
Proceed to in-store bakery;
Pick up one angel food cake (check date to make sure it's fresh)
Proceed to cash register;
Remove money from pocket and give to cashier;
Drive home;
Eat.