Angel Food Cake
I don’t usually make angel food cake, as my family is not a fan. They’re absolutely nuts though~ how could you not love a soft, fluffy, angel food cake?
The thing with angel food cake is that it is completely meringue based~ if you don’t like meringue, you probably wouldn’t like this. Now, there are some annoyances with Angel Food Cake, but trust me, they are TOTALLY worth it for the results!
Another annoyance is you need a tube pan~ but they are pretty cheap! Another thing- you need cake flour, but LUCKILY I have a substitute right here! https://sallysbakingaddiction.com/cake-flour-substitute/
Let’s get on to the recipe!
Angel Food Cake Yield: 1 tube cake Prep time: 30 minutes Total time: 2 hours Equipment Mixing bowl (electric) with mixer blade Measuring spoons/cups Tube pan Spatula Sieve Ingredients 1 cup SIFTED Cake Flour (https://sallysbakingaddiction.com/cake-flour-substitute) Egg WHITES | 1 1/2 cups Granulated Sugar | 1 cup Cream of Tartar | 1 1/2 tsp. Vanilla Extract | 1 tsp. Powdered Sugar | 3/4 cup Salt | 1/4 tsp. Almond Extract (Optional) | 1/4 tsp. White pearl Dragees (Optional) | 1/4 cup Frosting (Optional) | go to this link (http://doitcrafts.com/whipped-cream-frosting/) Directions Preheat oven to 375 degrees F. Wash all cooking equipment in HOT, SOAPY WATER to ensure that there is NO GREASE. Dry thoroughly. Sift the Cake flour and powdered sugar together at least twice and set aside. Separate egg yolks from the whites. Dispose, save, or use in this amazing recipe. (https://www.callmepmc.com/twelve-yolk-pound-cake/) Beat egg WHITES and salt on high speed until foamy. Once foamy, add cream of tartar, vanilla extract, and almond extract if you want. Now beat until soft peaks are formed. Slowly add the granulated sugar while the mixer is on until stiff peaks form. Now remove from mixer. Fold in 1/4 of the flour mixture into the egg white mixture with a spatula, and then do this again until the flour mixture is fully incorporated. At this point, you may add the pearl dragees if desired. Pour batter into CLEAN, DRY tube pan. Use butter knife and run through batter to ensure removal of air pockets. Bake for 30-35 minutes until a toothpick when inserted comes out clean, and then cool upside down for an hour. Use a butter knife and slide in on the edges of the pan. Now frost the cake with THIS RECIPE (http://doitcrafts.com/whipped-cream-frosting/), glaze the cake, dust with powdered sugar, or eat plain. Cut the cake with a serrated knife.
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