What could be better than a light and fluffy Angel Food Cake to serve up for summer’s array of picnics, potlucks and celebrations? We’re showing you how to make this classic cake in five easy steps.
What you’ll need:
- Ingredients for Angel Food Cake
- Chocolate Glaze, if desired.
- Medium bowl
- Large bowl
- Electric mixer
- Rubber spatula
- 10-inch angel food (tube) cake pan
- Metal spatula or knife
- Heatproof funnel or bottle
How to:
Step 1:
Leave egg whites out for 30 minutes. In medium bowl, mix powdered sugar and flour. In large bowl, beat eggs and cream of tartar until foamy. Beat in sugar, 2 tablespoons at a time. Add vanilla, almond extract and salt. Beat until stiff and glossy.
Step 2:
Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
Step 3:
Push batter into ungreased 10-inch angel food (tube) cake pan. Cut gently through batter with metal spatula or knife to break air pockets.
Step 4:
Bake 30 to 35 minutes or until cracks feel dry and top springs back. Immediately turn pan upside down onto a heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
Step 5:
Loosen side of cake with knife or long metal spatula; remove from pan. Drizzle chocolate glaze over top of cake as desired and enjoy!
Ingredients
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About 12 large eggs
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1 1/2cups powdered sugar
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1cup cake flour or all-purpose flour
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1 1/2teaspoons cream of tartar
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1cup granulated sugar
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1 1/2teaspoons vanilla
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1/2teaspoon almond extract
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1/4teaspoon salt
Directions
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1About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
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2Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
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3Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
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4Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
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5Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
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6Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
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7Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.
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