Angel Food Cake - Recettes simples pour la maison. This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. —Lucile H. Proctor, Panguitch, Utah This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
Angel food cake is the perfect Halloween dessert to keep the goblins away.
For cake bakers, here are the basics of mixing, prepping and baking.
Homemade angel food cake is worth the work.
Vous pouvez faire cuire Angel Food Cake avec 8 épices et 15 étapes. Voir le guide suivant!
Ingrédients de Angel Food Cake:
- Preheat oven to 350 degrees.
- About 9 large egg whites. It is about 1 1/4 cups.
- 1 1/2 cups granulated sugar, divided.
- 1 cup cake flour. I use Swan brand.
- 1 1/4 teaspoons cream of tartar.
- 1 teaspoon vanilla extract.
- 1/4 teaspoon almond extract.
- 1/4 teaspoon salt.
It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. Place oven rack in the lowest position.
Comment cuisiner Angel Food Cake:
- Put egg whites in large metal or glass bowl. Let sit to room temperature..
- Sift 1/2 cup sugar and all the flour twice. Set aside..
- Preheat oven to 350 degrees. Place oven rack on lowest position..
- Add cream of tartar and almond extracts and salt to egg whites..
- Beat with mixer on medium speed until soft peaks form..
- Turn mixer on high and teaspoon at a time, add remaining sugar. Beat until stiff peaks form..
- Gradually add flour mixture 1/2 cup at a time by gently folding in. Do not mix vigorously. It will deflate the egg whites..
- Spoon into ungreased bunt pan or loaf pan. Do not grease! This needs to climb sides while baking. If greased it can not rise to be fluffy..
- I use a 10 inch tube pan. Make sure your pans are big enough. This rises high when baking. I use 2 loaf pans also..
- Bake for 30 to 45 minutes..
- Top should be golden brown and feel dry and crumbly..
- Test at 30 minutrs to see if baked through..
- When done, invert cake on top of glass bottle or on sides if using loaf pans. Cool completely..
- Run knife around edges of pan..
- Remove cake. Serve plain or with fruit..
Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a bundt pan. Angel food cake's structure and stability requires the tube pan's particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy.
