Angel Food Cake is one of those desserts that people only buy at the grocery store. Not even bakeries make the any more. It’s really a shame; so here’s a home-made angel food cake recipe for you that will make you appreciate the decadence of this light and fluffy cake that comes only from making it from scratch. This is a treat for any day of the week for you to share with your family. My favorite way to jazz up this treat is with ice cream and fresh strawberries. There’s nothing better. Makes one 8-inch angel food cake.
Ingredients
1 cup granulated sugar
1/2 teaspoon cream of tartar
2/3 cup cake flour
1/4 teaspoon salt
6 egg whites
1/2 teaspoon vanilla extract
Directions
Sprinkle the insides of the tube pan lightly with water. Preheat oven to 350 degrees F.
Combine 1/2 cup of sugar with cream of tartar in one bowl. In another bowl, sift together the other 1/2 cup of sugar with flour and salt.
Place egg whites and vanilla extract into a large bowl and whip on medium speed using the whisk attachment until soft peaks form.
Then, gradually add the sugar and cream of tartar mixture to the egg whites, whipping on high speed to maximum volume. Gently fold the sugar and flour mixture into the egg whites just until fully incorporated. This is a slow process, if you fold too rough you can break the egg whites which is what makes angel food cake so light and fluffy.
Pour into tube pan and bake for 35 minutes or until it springs back gently to the touch. Let the cakes cool completely upside down. Carefully run a knife around the sides of the pan and around the center tube to release the cake. Shake gently to invert the cake onto a rack or plate. Keeps at room temperature for up to 5 days.
Angel Food cake is also good frosted with Homemade Whipped Cream Frosting. The snowflakes are made from melted chocolate, colored with green food coloring gel. Pipe onto parchment paper and lift when dry.
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- ⅔ cup cake flour
- ¼ teaspoon salt
- 6 egg whites
- ½ teaspoon vanilla extract
- Sprinkle the insides of the tube pan lightly with water. Preheat oven to 350 degrees F.
- Combine ½ cup of sugar with cream of tartar in one bowl. In another bowl, sift together the other ½ cup of sugar with flour and salt.
- Place egg whites and vanilla extract into a large bowl and whip on medium speed using the whisk attachment until soft peaks form. Then, gradually add the sugar and cream of tartar mixture to the egg whites, whipping on high speed to maximum volume. Gently fold the sugar and flour mixture into the egg whites just until fully incorporated.
- Pour into tube pan and bake for 35 minutes or until it springs back gently to the touch. Let the cakes cool completely upside down. Carefully run a knife around the sides of the pan and around the center tube to release the cake. Shake gently to invert the cake onto a rack or plate. Keeps at room temperature for up to 5 days.
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