Angel Food Cake
Try this fluffy and light Angel Food Cake recipe, perfect for your next special occasion.
Try this fluffy and light Angel Food Cake recipe, perfect for your next special occasion.
- Carbohydrate 44.1579952728408 g
- Cholesterol 0 mg
- Fat 0.361083645833333 g
- Fiber 0.637209497030886 g
- Protein 5.5552246875 g
- Saturated Fat 0.0476118489583333 g
- Serving Size 1 1 Serving (75g)
- Sodium 38.6155270833333 mg
- Sugar 43.5207857758099 g
- Trans Fat 0.144089317708333 g
- Calories 204 calories
Step-by-step
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Whipping egg whites to stiff peaks establishes the structural foundation of the entire dessert, requiring precise control over bowl cleanliness and temperature to ensure maximum protein coagulation. Any residual grease on the mixing vessel or whisk will coat the egg proteins and prevent them from trapping the air necessary for expansion. When incorporating the dry mixture, sift the 1 1/4 cups cake flour and sugar together five times to aerate the particles before folding them gently into the foam. Using a wide spatula to cut down through the center and sweep around the bowl bottom preserves the delicate air bubbles that took minutes to build.
Pouring the batter into an ungreased 10-inch tube pan gives the sticky meringue traction to climb during baking. Placing the pan inside a cold oven before turning the heat to 325 degrees F allows the cake to heat up gradually, promoting an even rise. Bake the batter for about one hour until the surface turns golden brown and springs back when lightly pressed with a fingertip. Inverting the pan immediately upon removal suspends the structure upside down on its cooling legs or a bottleneck, preventing gravity from compressing the crumb while it cools completely. Wrapped tightly in plastic wrap, the baked crumb keeps at room temperature for several days or freezes successfully for up to three months without losing its spongy texture.
