Friday, September 28, 2012

Delicious Angel Food Cake

Delicious Angel Food Cake
 
 
I can't tell you why I've never tried to make an angel food cake. I guess  making it was a challenge since I'm not the best at "folding" ingredients together, especially when egg whites are involved. Nonetheless, I went on towards reaching a goal and success! The first two angel food cakes I made were amazing. I also made some down right delicious gluten free cakes and they were also great. The GF ones fell a little but they tasted great regardless of the way they looked.

Today's recipe is for a regular wheat-based cake but I will be providing a GF cake recipe one day when I have enough time. This blogging thing really is a lot of work. It usually takes an hour or more for one blog post. (In case you didn't know.)
 
Any who, let's get to the recipe, shall we?
 
Ingredients:
2cups superfine sugar (granulated, fine sugar)
1 1/3cups sifted cake flour
1 1/2cups egg whites at room temperature (I used liquid egg whites)
3/4tsp salt
1 1/2tsp cream of tartar
3/4tsp vanilla extract
 
 
Directions:
Preheat oven to 350 degrees F. Make sure your oven is ready to go or your cake will fall flat.
Combine 1/2cup sugar with the flour and sift together 4 times. This really does make for a light and airy cake so I highly recommend doing this.
Place the eggs whites, salt and cream of tartar in the bowl of an electric mixer and beat with the whisk attachment on high speed until stiff peaks form, approximately 1 minute. With the mixer on medium speed, add the remaining 1 1/2cups of sugar by sprinkling it over the egg whites. Whisk until thick and shiny then add the vanilla extract and whisk until thick, about another minute. Sift the flour mixture into the liquid mixture 1/4 at a time and fold into the batter with a rubber spatula.
Pour the batter into an ungreased 10-inch tube pan, smooth the top and bake 35-40 minutes until it springs back to the touch. I baked mine 45-50 minutes so please watch your time carefully.
Remove the cake from the oven and invert on a cooling rack until completely cool.
 
 
Notes: The top of the cake is slightly crunchy while the remainder of the cake is light and airy. Cut any remaining pieces and wrap individually in plastic wrap and freeze up to 6 months. Remove from freezer and thaw on counter or microwave a few seconds until warm.

Eat this delicious treat and enjoy!

3 comments:

  1. Hi buddy, your blog's design is simple and clean and i like it. Your blog posts are super. Please keep them coming. Greets!!!
    chowringhee satya niketan

    ReplyDelete
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    recipes.From myTaste.in, one of the biggest recipe search engines in
    India and in the world chinese restaurants

    ReplyDelete