THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
EASY ANGEL FOOD CAKE
After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
Nutrition Facts :
ANGEL FOOD CAKE WITH NECTARINES AND PLUMS
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters. If the meringue is too stiff, the cake will not maintain its height once baked. You should be able to pour the batter into the pan. Make sure that the egg whites are at room temperature before you begin. Use an ungreased 10-inch tube pan, preferably one with a removable bottom (even better if it has feet, for air circulation when you cool it upside down). Once baked, let it cool completely in the reversed pan.
Provided by Martha Rose Shulman
Categories cakes, dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Preheat oven to 350 degrees. Adjust rack to lower third of oven. Line a 10-inch tube pan with parchment; to fit the parchment over the center tube, trace the hole, fold the paper in half and cut out a semi-circle. Do not grease pan or parchment.
- Combine flour, 1/2 cup/100 grams sugar and the salt. Sift 3 times. Set aside.
- Place egg whites in the bowl of a stand mixer fitted with whisk attachment, or in a large bowl if using a hand mixer. Beat at low speed until egg whites begin to foam. Add 1 tablespoon water, the lemon juice, the cream of tartar and the vanilla and almond extracts, and beat to a soft, moist foam at medium speed, 3 to 5 minutes. Mixture should increase in volume 4- to 5-fold. Stop machine and lift beaters. The foam should hold a soft, moist shape.
- Turn beater on at medium speed and gradually add remaining 3/4 cup/150 grams sugar, one tablespoon at a time. Beat 2 to 3 minutes until mixture forms medium, moist peaks that bend over when lifted. Foam should not be stiff.
- Carefully transfer foam to a wide, 6-quart bowl. Sprinkle or sift 1/4 cup of the flour mixture over the foam. Using a wide rubber spatula, gently fold in flour until just incorporated. In 1/4-cup additions, continue to sprinkle on flour mixture and gently fold it into the foam, along with lemon zest if using. When you are done you should not see any traces of flour.
- Pour the batter into the pan, scraping the last of it out of the bowl, and spread evenly, either with a spatula or by tipping or swirling pan. Run a table knife through the batter a few times to remove large bubbles. Place in oven and bake 40 minutes, until a tester inserted in the center comes out clean. There may be some crumbs on the tester but they should not be moist.
- Remove from oven and invert pan immediately with tube set on a rack. Cake will not slide out of the pan. If cake has risen to edges of the pan and the pan does not have legs, balance the pan on a jar so that air can circulate underneath. Cool in the reversed pan for 1 1/2 hours.
- Meanwhile, prepare the fruit: Toss together fruit, honey, lemon juice and sugar in a large bowl and let macerate for 1 to 2 hours at room temperature. (May be prepared up to 4 hours in advance and stored in the refrigerator.)
- Remove cake from pan by running a thin knife between the cake and the sides and tube of the pan. Pull tube up from pan to remove cake, then remove from detachable bottom and peel off parchment. Place on serving plate to cool completely before serving or wrapping.
- Slice cake with a sharp, thin serrated knife, sawing gently so you don't flatten the cake. Add thyme to fruit, and then serve fruit and juices with the sliced cake. The cake alone will keep, well wrapped, for 3 days.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 98 milligrams, Sugar 37 grams
ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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