Posted By Ingrid Turner on Dec 22, 2013 in American Food Recipes, Baking, Birthday Recipes & Food, Cake Recipe, Desserts, Egg Recipes, Ethnic Foods, Featured, Holidays & Events, How To Cook, Sweets, Vegetarian | 0 comments

Oh, my Angel Food Cakes are so light & relatively fat-free – it’s like eating a cloud.

There’s nothing quite like it. Generally classified as a foam cake, where mixing & folding needs to be done in such a ways as to maintain as much air in the batter as possible.

How to Bake Angel Food Cake:

All eggs should be at least 3 days old, 60° – 70° F in temperature, and separated immediately prior to use.

Tip: Make certain that beaters, bowls & spatulas are totally clean & free of any fats/oils, including bits of egg yolks.

A tube pan is best used for angel food cakes, and it should be cooled completely while upside-down. This recipe calls for a totally clean 10 inch tube pan that’s ungreased. Preheat oven to 350 degrees F.

Type: Cake Recipe

Serve with: whipped cream, dessert sauce and/or berries
Prep Time: 15 – 20 min
Bake Time: 35 – 45 min
Cool Time: 1 – 1 1/2 hrs
Yields: 8 – 10 servings

Ingredients:

1 cup cake flour – sifted
3/4 cup fine granulated sugar
1/2 tsp salt
11 – 12 large egg whites – room temperature

Instructions:

Preheat oven to 350° F.
Sift together, at least 3 times, cake flour, fine granulated sugar & salt.
In a big bowl, beat on low for 1 min, egg whites, water, fresh lemon juice, cream of tartar & vanilla extract.
Increase speed to medium-high, and beat until mixture increases in volume 5 or 6 times, looking like a big bowl of foam, creamy white with glossy peaks and tips bending over – NOT STIFF!
Sift a fine layer of the flour mixture at a time, evenly over the batter surface, and fold in very gently until flour is almost incorporated, and no flour is visible. * Tip: DO NOT MIX OR STIR.
Gently transfer the mixture into a tube pan and tilt to gently level top of the batter.
Bake in the oven at 350 degrees F until a toothpick inserted in the center comes out clean, ~ 35 – 45 min.
Cool completely, in the pan, upside-down balanced on a jar, so the cake doesn’t touch the counter surface. The pan should be room temperature before trying to remove the cake. When ready to remove the cake, slide a sharp, thin knife blade around the sides, around the tube & across the bottom. Remove it, then, to a serving tray.
Serve with whipped cream or slice horizontally & fill between each layer with your choice of preserves & drizzle fruit sauce over the cake on each slice upon serving.