Angel Food Cake
A few notes before making an Angel Food Cake: a successful execution of this recipe depends solely on respecting the egg whites!
When separating eggs, follow the directions in this HOW TO: Separate Egg Whites post
Only use metal or glass bowls and utensils
DO NOT add any grease to anything, especially the tube pan
Beat to stiff peaks with none or very few stops
Be careful not to deflate when adding dry ingredients
Angel Food Cake
Step 1: Create flour mixture
To a small mixing bowl, add:
1 cup flour
1 1/2 cups powdered sugar
1/4 tsp salt
Combine using a whisk, reducing any lumps to powder. Set aside.
Step 2: Separate eggs
Following the steps in this HOW TO: Separate Eggs post, separate
One dozen eggs
You do not need the egg yolks for this recipe. Place the egg yolks in a resealable container and store immediately in the refrigerator. See the “Brenda’s tips” section below for ideas on how to use the egg yolks.
Using a metal or glass measuring cup, measure out
1 1/2 cup of egg whites
Step 3: Whip the egg whites
To a stand mixer, add:
1 1/2 cup egg whites (from Step 2)
1 1/2 tsp cream of tartar
Using the whisk attachment, beat on high speed until frothy. Continue beating while carefully pouring into the bowl:
1 cup sugar
Continue to beat on high speed until stiff peaks form. Stop mixer and remove bowl from stand.
Pour over the top of beaten whites:
1 1/2 tsp vanila
1/4 tsp almond extract (optional)
~1/4 mix of flour & powdered sugar
Using a large metal spoon, fold together.
*Caution: don’t overmix or the egg whites will deflate.
Continue to add:
~1/4 of the flour & powdered sugar mix (from Step 1)
Fold in & repeat until combined.
Pour into tube pan and bake at 375F for 35-40 minutes, until the top is dry.
Remove from oven and invert over a plate, allowing to cool completely. Once cooled, use a sharp knife to “trim” the cake out of the pan, running the knife around the outer edge and then lifting out the inner tube and trimming around the center tube and top of the cake.
Place cake on serving platter and serve with any combo of the following:
Whipped cream
Berries
Chocolate
Brenda’s tips:
Serving size: 12-24 (one tube pan)
This recipe was originally shared with Brenda by her cousin, Ron
Special thanks to Natalie’s chickens for providing the eggs for the photos in this recipe, and to Natalie for providing those photos
Use the leftover egg yolks to make any of the following:
Lemon or Lime Curd
The Key Lime Curd in Key Lime Pie in a Jar is especially delicious!
Pudding, vanilla or chocolate or even rice pudding
Add one or two to scrambled eggs
Note: egg yolks have a short shelf life once divided, only 2-3 days refrigerated
Window to B’s kitchen . . .
