Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, angel food cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Angel food cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Angel food cake is something that I have loved my whole life. They are nice and they look wonderful.
Homemade angel food cake is worth the work. 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 This angel food cake has a completely different texture than the ones made from a mix.
To get started with this recipe, we have to prepare a few ingredients. You can cook angel food cake using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Angel food cake:
- Make ready 360 ml egg whites (11-12 eggs)
- Make ready 125 g plain flour
- Get 300 g caster sugar
- Prepare 1 tsp cream of tartar
- Make ready 1/2 tsp salt
- Make ready 1 tbsp. freshly squeezed lemon juice
- Make ready 2 tsp vanilla extract
- Take 1/2 tsp rose water or your favourite extract (almond, orange)
Sarah's Six-Ingredient Angel Food Cake No need to buy a mix to make angel food cake. Angel food cake is done when the cake is golden brown and the top springs back when pressed firmly. If you leave an indentation on the cake, it needs to be baked for longer. Learn more about this cake doneness test.
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.
If you leave an indentation on the cake, it needs to be baked for longer. Learn more about this cake doneness test. Why is it called angel food cake? Angel food cake is one of the most versatile desserts we know. It pairs perfectly with fresh fruit or a flavored whipped cream, is excellent with Seven Minute Frosting for a sumptuous no-cholesterol treat, and is unforgettable with a drizzle of warm chocolate sauce.
So that’s going to wrap this up for this special food angel food cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
