Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Airy Angel Food Cake Recipe



Angel Food Cake done right is quite a treat and also easy on the waistline. It can be a tricky cake to master but if you adhere to a few tips, you’ll find success every time.

*Important Tips to Review Before Preparation*

  • A 10″ 2-piece tube pan with feet is highly recommended for baking and cooling.
  • Separated egg whites must stand at room temperature for an hour with absolutely no yolk in the whites.
  • The egg whites must be whipped to soft peaks (do not overbeat).
  • The flour/sugar mixture must be sifted twice.
  • The cake must cool upside down in pan for at least an hour.

Prep: 1 hour and 15 minutes | Bake: 40-45 minutes | Yield: 12-16 servings

Angel_Food_Cake

Ingredients

  • 12 large egg whites
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt

Instructions

  1. Separate cold egg whites, individually in a small bowl, then transfer to a large bowl.  Do not allow any yolk in the egg white.  Allow egg whites to stand at room temperature for 1 hour.
  2. Preheat oven to 325°F. Place oven rack in bottom position.  Sift 1/2 cup of the sugar and all the cake flour together twice.  Set aside.
  3. Add vanilla, almond extract,  cream of tartar, and salt to egg whites; beat on medium speed until soft peaks form.
  4. On medium-high speed, gradually add 1 cup of sugar by gradually adding in about 1/4 cup at a time, beating until combined – do not overbeat.  Sprinkle the double-sifted flour mixture, a third at a time, over the batter and fold gently after each addition until just combined.  Fold no more than necessary.
  5. Spoon batter into an ungreased 10″ tube pan with feet and a removable bottom. Gently cut through batter with a butter knife to release air pockets.  Smooth the top.
  6. Bake 40-45 minutes or until lightly browned and entire top appears dry. Cake will spring back when lightly touched with fingertip. Do not overbake.  Cool upside down in pan on rack for 1-1/2 hours before proceeding.
  7. Turn cake right-side up and run a knife around the outer sides of cake to release and remove the cake from the outer section of the 2-piece pan.  Next, run a knife around the tube and the bottom of the pan’s inner core to remove from cake.  Place cake on serving plate – right-side up (pictured above) or upside down  – according to your preference.
  8. Angel Food cake can be served plain, glazed, frosted, with fresh fruit or berries, or topped with a lightly sweetened whipped cream.

Adapted from Taste of Home Angel Food Cake Recipe



Copyright © 2017 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: sweets  Tags:  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.