Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, angel food cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter.
Angel food cake is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Angel food cake is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook angel food cake using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Angel food cake:
- Take 360 ml egg whites (11-12 eggs)
- Prepare 125 g plain flour
- Make ready 300 g caster sugar
- Get 1 tsp cream of tartar
- Prepare 1/2 tsp salt
- Prepare 1 tbsp. freshly squeezed lemon juice
- Get 2 tsp vanilla extract
- Make ready 1/2 tsp rose water or your favourite extract (almond, orange)
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended. You can make the Best Angel Food Cake ever with just six ingredients!
Instructions to make Angel food cake:
- Sift the flour with half the amount of the sugar into a bowl. Preheat the oven to 180C/350F/gas 4. Get a two part angel food cake tube pan ready but do not grease it.
- Separate the eggs while cold – it’s much easier (some ideas for what to do with the egg yolks in the preface above) and bring them to room temperature.
- Place them in the bowl of a standing mixer with a balloon whisk attachment, or in a very large bowl if using a hand held mixer with a whisk. Beat until foamy.
- Add the cream of tartar, salt and the lemon juice and continue until soft peaks. Start adding the remaining sugar, by a tablespoon, and continue beating until the meringue is stiff and glossy and the sugar is used up. Add the vanilla extract and your flavour and beat in.
- Fold the flour and sugar mix into the meringue in four goes, using a spatula or a hand whisk – be careful not to deflate the mix.
- Pour it into the tin, cut a spatula through the batter to smooth it out and remove any air pockets.
- Bake for 40-45 minutes until a skewer inserted into the middle comes out clean and the sponge springs back when gently pressed.
- Immediately invert the tin and prop it up on an upturned bowl or small pot, so the cake is suspended in the tin. Leave it to cool completely.
- When cold, run a palette knife around the sides of the tin to release the cake, then run it along the bottom and around the tube to unmould it. Place on a serving dish and decorate with strawberries, cream, and all things summery.
This cake is light, airy and SO much better than any store-bought version! Every respectable angel food cake requires two things: height and flavor. Once you understand the basic science behind the classic cake, it's easy to strike the perfect balance of sweetness and airy. Angel food cake is just a European sponge cake that immigrated to the United States and adopted the Angel food cake was ahead of its time. They'll send you straight to heaven.
So that’s going to wrap it up for this special food angel food cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
