Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, angel food cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Angel food cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook angel food cake using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Angel food cake:
- Make ready 360 ml egg whites (11-12 eggs)
- Make ready 125 g plain flour
- Take 300 g caster sugar
- Make ready 1 tsp cream of tartar
- Make ready 1/2 tsp salt
- Get 1 tbsp. freshly squeezed lemon juice
- Make ready 2 tsp vanilla extract
- Get 1/2 tsp rose water or your favourite extract (almond, orange)
It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended. 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.
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 moist angel food cake is amaze on its own, but it's even better with our strawberry whipped cream. You can make the Best Angel Food Cake ever with just six ingredients! This cake is light, airy and SO much better than any store-bought version! Homemade angel food cake requires just seven simple ingredients, which is why it's important that you use exactly what this recipe calls for. Pour into an ungreased angel food cake tin.
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