Tuesday, April 20, 2010

Angel Food Cake

So, apparently there is a specific baking pan to make Angel Food Cake! Who knew?? I'm guessing most people do know, and I'm sure it's kind of embarrassing that I was not aware of this. As I started to make this, I realized that my bundt pan was not the shape of how you typically picture an Angel Food Cake looking and I immediately kind of panicked...but I ran with it! And, it turned out great! The only thing is, that if you also do not have an Angel Food Cake pan and decide to do what I did, you can probably half this recipe...I ended up making 2 of these because the bundt pan is much smaller. Once the cake is taken out of the oven, make sure to invert it while cooling to keep the cake from falling in on itself. An orange glaze would be fantastic on this...simply combine 1 1/4 cup sifted confectioner's sugar, the grated zest of one orange, 2 tablespoons of orange juice and 1 teaspoon of lemon juice. Drizzle over top!

Makes 1 cake

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tarter
1 1/4 cups sugar
2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Place flour and salt in a sieve over a bowl, sift into bowl and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tarter; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (about 2 minutes.

In four batches, using the sieve again, sift flour mixture over the egg-white mixture. While turning the bowl, use a rubber spatula to fold the mixture by cutting down the center and coming up the sides.

Gently spoon the batter into an ungreased angel food cake pan and smooth top. Cut a knife through the batter to release air bubbles. Bake until cake is golden and springs back to the touch, 35 minutes. Invert pan, let cool for 1 hour. Run a knife around the inside of the pan and around the center to release cake and unmold.
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