Angel Food Cake:
Angel Food Cake:

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Angel Food Cake:

Today we are going to be making angel food cake the lightest and fluffiest and most Angelica of all the cakes let’s go ahead and get started all right so to make our angel food cake the first thing we want to do is sift our flour in our sugar and our cornstarch normally I wouldn’t sift but this is one of those cakes that you absolutely have to sift. we need to make that flour as light and airy as possible so that it can mix into the meringue very easily without deflating it so you can see all of these little hard lumps in here.

Ingredients

  • 1 and 3/5 cups (360g) granulated sugar
  • 1/5 teaspoon salt
  • 1 cup (140g) cake flour
  • 10 large egg whites
  • 1 and 1/3 teaspoons  vanilla extract
  • 1 and 1/3 teaspoons cream of tartar
  •  confectioners’ sugar for dusting

I’m gonna press those through and then I’m gonna sift it a second time some recipes. actually have you sift three or four times but I’m not quite that patient so I’m gonna go with – there is no baking powder in this recipe there’s no rising ingredients at all the only thing that gives this its lift is the egg whites so we’re gonna whip these up until they’re light and fluffy.

And all the air that we whip into this is what’s going to give the angel food cake its lift so it’s really important that we keep this flour nice and light the cornstarch is just gonna be another ingredient to keep this cake super light and fluffy.

Angel Food Cake:

And not too dense or eggy there’s also no oil there’s no butter nothing like that so it’s gonna be a little bit drier all right we’re going to put this into our metal bowl with the whisk attachment make sure there’s no grease in here whatsoever super clean you can even wipe it out with a little white vinegar to just be extra sure and we’re gonna mix this to soft but moist peaks.

These are fresh egg whites but you can use pasteurized egg whites if you also use cream of tartar is basically citrus and it adds some stabilization to the egg whites and just makes it so that they don’t collapse once your egg whites look nice and foamy you can go ahead and start

Angel Food Cake.
angel food cake

sprinkling in the sugar while you’re mixing on medium speed. we’re shooting for soft peaks so this is still just a little bit watery not quite there it’s okay to over mix your egg whites if they’re like a little bit firmer but just keep in mind that’s gonna cause your cake to shrink.

so we’re shooting for soft but firm peaks so that it doesn’t shrink I’m gonna go ahead and bump the speed up to medium-high when I see things happening so you can see our egg whites are getting nice and glossy and pretty but they’re still pretty soft so we’re not quite there yet.

Angel Food Cake:

Okay we’re starting to see some lines developing in the top so this is looking good to me we have nice soft peaks but it see it’s still holding its shape in the bowl it’s not just kind of like oozing but the peaks are still falling over I went ahead and transferred my meringue to a large glass bowl so that I can easily sift in the flour and fold all right so I’m just gonna use my tiny little sifter here and I’m just gonna sift that in little bits.

At a time and we’re gonna fold and the way that we fold is you take your spatula and you come underneath and you fold it on top you can lift your spatula up to the center we’re never smashing or mixing vigorously though and as soon as you can’t really see much flour you can add some more in look how white and beautiful that is light and fluffy and gorgeous.make a whipped cream. you see I’m sifting all over the surface trying not to make a big pile of flour right in the middle I’m just doing basically one sweep around the bowl and kind of coming up to the center and then folding it over I sort of keep repeating that same process so you’re never really smashing the meringue angel food cake is classified as a type of foam cake.

Angel Food Cake:

You know being made from egg foam it’s been around since the 1800s nobody really knows where it first started from but it is it’s supposedly started from Pennsylvania. it’s a very popular dessert cake to go with things like ice cream or fruit sauces because I don’t want anybody to be surprised when they’re like this doesn’t taste like anything it’s like yeah no it doesn’t one thing angel food cake. is

Angel Food Cake.
angel food cake

known for is that it’s classified as a healthy cake because it doesn’t have any fat in it it still has sugar but not a ton of sugar and it’s very light and airy so you can eat a fairly large piece without that many calories all right let’s talk pans this is an angel food cake.pan also known as a tube pan because of said tube in the middle the tube is there to help take the the heat that would normally just be on the outside in the bottom and bring it up through the center so that it bakes evenly otherwise it would take hours for this to bake and then it wouldn’t be so very angelic it would be kind of like dark. and crusty and it’s not what we want a thing to note this pan should always be ungreased no grease no pan willies no butter no oil no parchment paper nothing.

Angel Food Cake:

Because we want the actual batter to stick to the edges of the pan and that is what keeps it from collapsing in on itself so say it with me no grease no pan release nothing you can get this pan on Amazon or any place that sells any types of cake pans if you’re lucky you might find an old-fashioned cake pan that has the nice little feet on the side that holds the cake. up for when you flip it over some of them have removable bottoms.

I’m just pouring this into the pan trying to avoid any big gaps of air spreading it out evenly pretty Oh be sure to drop the handle end of your spatula in there oh man I got up on the edge too that’s those try not to all right so once our batter is in there you want to take a knife and we’re gonna go like this through the batter to not only smooth it out but to make sure that there’s no air pockets left in there and it also smooths everything out all right we’re gonna go ahead and bake that angel food cake at 375 degrees Fahrenheit for 35 to 40 minutes or until the top is nice and golden brown and springs back.

Angel Food Cake:

When you touch it avoid opening the oven for at least 35 minutes to prevent the cake from falling all right so when your angel food cake is nice and golden brown on top we’re gonna go ahead and take it out of the oven and we’re going to immediately flip it over and put it on to a cooling rack.it’s really important that we cool angel food cake

Angel Food Cake:
angel food cake

upside down to keep it from collapsing in on itself once the cake has completely cooled you and it should slide right out most angel food cake pans the center tube is slightly taller than the outer edge.

So it’s kind of like having feet but not quite as cool again so I’ve got a couple of cups of fresh strawberries here and I’m just going to take the little tops off and I’m gonna cut these into quarters or you could slice them if you want it’s really up to you look how beautiful and red and delicious those are because they are fresh from the field and not from the grocery store you can always see the difference inside the berries.

Angel Food Cake:

So I’m going to slice all these up and then combine them with just a little bit of sugar and lemon juice just to give it some little zesty bite and that sugar is going to turn the juice from the strawberries into its own syrup which is going to soak into that delicious angel food cake and taste amazing and this is called macerating it’s just a really easy way to make a delicious dessert because we’re not cooking the berries it’s going to keep that very fresh ripe strawberry flavor because every time you cook berries it kind of dulls down the flavor a little bit we’re gonna let this sit for thirty to forty minutes.

I’m going to sprinkle a couple tablespoons of sifted powdered sugar on top that just helps keep it moist too adds a little sweetness it looks really pretty and then optional you can add some whipped cream and fresh strawberries so there you have it guys the most lightest fluffiest angelic cake. you’ve ever seen I am super excited to dive into this all those beautiful berries the syrup soaking into the cake I mean who doesn’t love that soft juicy that looks so good sorry my mouth is watering alright here goes and when uh it’s very soft super soft and it’s just completely absorbed all of that juice from those super fresh berries absolutely amazing tastes like summer oh one more bite mmm if you liked this video please check out my strawberry macaron video or my fresh strawberry cake I’m Liz Merrick and i will see you guys next time bye mm-hmm you’re coming with me.

 

Angel Food Cake:
angel food cake

simple hommade angel cake

It is absolutely delicious; it is relatively simple to make. It is really easy, and I am going to show you exactly how to do it. The first thing you need to do is go over the ingredients so that we can get started. You are going to need some cake flour, egg whites, regular granulated sugar, vanilla extract, almond extract, cream of tartar, and salt. Those are your ingredients. Angel Food Cake is great;

There is no butter in it, there is no oil in it, there is very little flour in it, and it is made with egg whites, so it is kind of ‘figure friendly’. There is sugar in it, but you can’t win them all, can you?! So, before we get started, let me give you a few pointers on Angel Food Cake, because I do know that a lot of people that have been e-mailing me requesting the recipe have been telling me that they feel intimidated about making gluten free angel food cake.

There are a few steps, a few things that you need to know before you start. The first thing you need to do, of course, get your oven preheated, but that’s like always. But, the key things to this is, if you are going to make it in a standing mixer like I am doing it, you want to make sure that your bowl and your whisk is really, really, clean;

Angel Food Cake:

There’s to be no residue of anything in there because otherwise, the egg whites will not get that beautiful, glossy color. The second thing is you must use cake flour. It’s much, much finer than regular all-purpose flour, giving you that light, soft, airy inside, that makes the angel cake recipe is so special.

The second thing is that you need to have egg whites, and make sure that when you are separating your egg whites that no yolks go into your egg whites; otherwise,

They are not going to get nice and stiff peaks, and beautiful as they should. And the third thing is you have to have an angel food pan, like so, and it cannot be greased.

Angel Food Cake:

Angel Food Cake:

This is nonstick, you want nonstick, but you do not want to grease it at all. You don’t want any grease in this recipe, whatsoever. Okay, now that the oven is preheated, let’s get started.

The first thing we need to do is sift the flour. Now, you guys already know that I am not a big fan of sifting, just because it takes time, but this time, you need to sift, and you don’t only have to sift once, but you have to sift this three times.

You want to make sure that this is lump-free and by sifting, it gets nice and airy and just delicious and gives you that perfect, perfect consistency. So all I am going to do is sift this three times, going from this bowl to this bowl, to this bowl. See those little lumps there? You don’t want any of those. So now I am going to do exactly the same thing, and sift it to this bowl. Last time to sift. Perfect. Now, I am going to set this aside.

Angel Food Cake:

Another really key point to this is that your egg whites must be at room temperature. Now, it is much easier to separate your eggs when they are cold, so separate the eggs from the whites and the yolks put the yolks into the refrigerator. It makes for fantastic ice cream. You can make custard with it. Don’t throw them away.

But, keep the egg whites at room temperature for about a half an hour, and now I am just going to put these into my mixer, along with the cream of tartar, and the salt. And, the cream of tartar stabilizes the egg whites and makes them kind of hold their shape better, so all I am going to do is mix this until it is nice and frothy.

Now that my egg whites are nice and frothy, I am going to start adding in my sugar, one tablespoon at a time. I am going to add in my vanilla, and my almond extract. And now, I am just going to crank the speed up to high. That’s a little too high.

And, let those whip up until the egg whites become nice and stiff peaks, and glossy. That looks exactly how I want it to look, so now I am

Angel Food Cake:
angel food cake

going to get rid of this, put this in my sink, get my bowl, and now it is time to fold in your cake flour. And, I am going to do this just a third at a time, and just folding it like so.

You don’t want to deflate the egg whites; that is why we do this by hand instead of putting it in – instead of doing it with the mixer running. That is good, just folded in the last of my flour.

Now I am just going to put this in my ungreased tube pan. Just trying to get this to be as even as you can manage. Make this as level as possible. That looks fabulous. Now you are going to take a butter knife, and I just do little swirls, and this just kind of gets the air bubbles out if there are any. You don’t want air bubbles. It looks like a big cloud;

I guess that is why they call it Angel Food Cake, right? Now this is going to go into your preheated oven, at 350F, for about forty to forty-five minutes. You will see that the outside is like, light brown, and cracked on top, and I will show you what to do the minute it comes out of the oven.

My Angel Food Cake was in the oven for forty minutes, and it is exactly how it should look. It just has to, otherwise, it is going to fall on itself, and become very heavy. And, you want to put the pan on something that is going to hold it upside down, and I use a heat-proof wine bottle.

It works every single time; just make sure there is actually liquid in it that holds it nice and steady, and this is going to cool like this, for about an hour-and-a-half, or until it is fully, fully, fully cooled, and like I said, this step is crucial. It has to happen. So, I am just going to set this aside, for about an hour-and-a-half, and then I will show you what it looks like once it is cooled. My Angel Food Cake is completely cooled,

So now I can take it off the bottle. Take a knife; I am just going to run it, right on the edge, the center, as well. Now you just lift it out, and I just take my knife, run it right along the bottom. Dun Dun dah!! Put it on a cake plate! Ah, it’s so beautiful! Smells fantastic! I just want to stare at it for just a second, because it looks so beautiful.

Now we are going to go right into it, and get a nice slice, but I am going to clean up first. Let’s give this a slice. It’s so soft. Just cutting it is like – make sure you cut it with a serrated knife so that you don’t damage it. Look at that, oh, that is beautiful! Ah, take some berries, put that alongside for a good contrast in colors and, of course, taste.

I just really want to give this cake a taste. Ah, you can see it is so beautiful and light. It’s delicious! Mmmm, it is the softest, most fluffiest cake you will ever put in your mouth. It’s so so good. It’s not heavy, at all, and this recipe is totally fool proof if you just follow this recipe, and follow the key steps I told you about, you will have perfect Angel Food cake, on your table, any time, whenever you are ready, whenever you want it, whenever you have company over, just you want to make yourself some angel cake recipe. You know what I am saying?!

 

 

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