An Angel Of An Anglefood Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I like to use this recipe when I taught baking classes- which uses cake flour, cream of tarter and 2 kinds of sugars. It makes a basic nice high cake with a good texture and always seems to come out well for anyone who tries it and has had angel food cake baking failures in the past. Read more . A Basic Lovely Cake which can be used as a base for many other desserts Ingredients:
1 1/4 cups confectionery sugar -powder sugar which contains cornstarch |
1 cup cake flour |
1 1/2 cups room temperature egg whites ( 12 to 14 large ) |
1 1/2 tsp cream of tartar |
1 1/2 tsp pure vanilla flavor |
1/4 tsp salt |
1/4 tsp almond extract |
1 cup superfine sugar- for beating the egg whites |
Directions:
1. Have all ingredients at room temperature and utensils and bowls clean.
2. Sift the confectionery sugar and flour 3 to 4 times and set aside.
3. Place the egg whites, cream of tarter ( sift it into the bowl over the whites ) and vanilla, almond and salt in a clean mixing bowl ( copper if you have it which helps keep molecules of mixture intact ).
4. Beat whites at low speed to create a bubbly foamy mass.
5. Increase the speed to medium high and beat until egg whites turn into soft moist peaks.
6. Now gradually sprinkle or sift in , the superfine sugar a few tablespoons at a time increasing the speed to high until the whites hold STIFF but MOIST peaks.
7. Fold in the flour/sugar mixture 1/4 cup at a time (sift it onto the whites ) by folding in with a large rubber spatula just until the flour just disappears.
8. Immediately place the mixture evenly into the angel food pan ( 10 inch ungreased and lined with an ungreased cake paper liner ) and bake in the middle rack of a preheated 325 to 350 degree oven about 35 to 40 minutes or until cake springs back when gently pressed with a finger.
9. Remove from oven and immediately invert over a bottle neck to cool.
10. When completely cool, loosen and remove.
11. Sift with confectionery sugar or spoon over a confectionery sugar glaze, or topping before serving.
12. Cake freezes well.
13. I love to garnish cake with a fresh flower in the summer for a very dramatic or romantic appeal
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