Recipe: Angel Food Cake

If you've never had angel food cake, it's amazing. It's light and fluffy and one of my absolute favorites. I don't make it often, though, because I can't really decorate it. It would collapse under fondant or buttercream, so you can't decorate it with anything heavier than whipped cream.

Angel Food Cake:
10 egg whites
1 cup (200g) sugar
1 cup (125g) cake flour (or regular flour)
1 1/2 tsp cream of tartar
1 tsp vanilla extract or 1 tbsp vanilla sugar
pinch of salt
Separate your eggs and add the cream of tartar and salt and begin whipping it. Once you have a bit of air whipped in the egg whites, add sugar very slowly. No more than a tablespoon or two at a time.



Continue to whip your egg whites until you reach stiff peaks. Get as much air in there as possible.
Fold in vanilla. Add with the sugar if using vanilla sugar.
Sift flour and add to meringue only a couple tablespoons at a time. No more than a quarter cup at once. Gently fold the flour into the meringue.

Once all the flour has been incorporated, put into an ungreased bundt pan.
Bake at 350°F or 180°C for 40 minutes. The top will crack and turn golden brown.
Remove from oven and flip over to allow to cool.
As you can see, the center piece is taller than the edges specifically to allow it to cool this way. We do this because if you allow it to cool the other way around, the fluffy cake will settle down a bit. To keep it tall and fluffy, we cool it upside down.
You may need to use a spatula to scrape the edges of the pan, but mine actually fell out of the form as it was cooling.
Your pan will look like this. Don't worry. Just soak it in some water for a few minutes and the cake crumbs come right off.
But the angel food cake looks like this.
Light and fluffy and fabulous.
Nearly no fat at all in this cake also makes it guilt-free.



Watch us make this lovely angel food cake on YouTube here: https://youtu.be/RcUR0Vq8Sho
Schaut zu wie wir diesen schönen Angel Food Cake auf YouTube machen hier: https://youtu.be/DvaxdxsUIsU

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