Angel Food Cake Recipe
Angel Food Cake is a heavenly, light air dessert that is dear to its fluffy texture and subtle sweetness. Mainly the whipped egg is made of whiteness, sugar and flour, this cake has no fat - there is no butter or oil - a delicate, result in spongy serb which is perfect for pairing fresh berries and whipped creams. In the 19th century America, this simple yet elegant cake remains a favorite for hot weather ceremony, birthday and light disaster. Whether you are hosting a summer gathering or craving for crime-free treatment, this angel food cake recipe provides a beautiful long, cloud-like cake that is as delightful to eat as it is for food. With a little patience and correct technique, you can easily make this amazing dessert at home.
Equipment
- 10-inch ungreased tube pan (Angel Food Cake pan)
- Electric mixer or stand mixer
- Sifter
- Rubber spatula
- Cooling rack
Ingredients
- 12 large egg whites, at room temperature
- 1½ tsp cream of tartar
- 1½ cups granulated sugar (divided)
- 1 cup cake flour (sifted)
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ¼ tsp salt
Instructions
- Preheat the oven at 350 ° F (175 ° C). Do not lubricate the pan.
- Dough with ½ cup sugar. Repeat 3 times and set it aside.
- In a large bowl, defeated egg white at medium speed to foam.
- Add tartar and salt cream. Continue beating in the form of soft peaks.
- Gently add the remaining 1 cup sugar, 2 tablespoons at a time, until hard, shiny peaks.
- Defeated Vanilla and almond extracts.
- Slowly bend the flour mixture into the batches using a spatula, be careful to defile the egg white.
- Put the batsman into an uncontrolled tube pan. Smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top turns golden on the top and springs back when touched.
- Reverse the pan on a bottle or cooling rack. Allow the cake to cool down (about 1 hour).
- Run a knife around the edges to release. If desired, serve with slices and berries or whipped creams.