Angel Food Cake

With all of the fresh fruit available now, an Angel Food Cake is the perfect thing to pair them with…. This recipe was easy & so much better than the store-bought ones!

From Bon Appetit from the BA Best collection, I found the recipe simple to follow. It worked perfectly…I was kind of worried it might fall, or not be moist, but happily, I was worried for nothing!

The recipe calls for cake flour which I was out of. I looked on the internet & found out how to substitute all purpose flour for cake flour.  Here it is…... use 1 cup of all-purpose flour….. take out 2 tbsp of the flour & replace it with 2 tbsp corn starch…then sift this 5 times.,,yes  5 times.. I thought it seemed a bit much, but this worked in my cake so now that is what I will do when I don’t have any cake flour.

This cake was sweet, cloud-like & perfect! You should give it a try. I served this cake with the Kahlua Vodka Ice Cream Cake

Here is the recipe from Bon Appetit

Angle Food Cake

Ingredients

1 cup cake flour *** you can substitute all-purpose flour for cake flour…see paragraph above

2/3 cup icing sugar

1 3/4 cups egg whites…12-14 eggs  *** I measured the egg whites & i used 13 eggs

1 1/2 tsp cream of tartar

1 tsp kosher salt

2/3 cup sugar

2 tbsp lemon juice *** I used fresh

2 tsp vanilla

 

Method

Preheat oven to 325f

one 10 inch tube pan …ungreased, with a removable bottom *** my pan didn’t have a removable bottom so I was lucky it came out of the pan so nicely!

  1. Whisk the flour with the icing sugar into a bowl & set aside
  2. Using a mix-master, with the whisk blade,beat the egg whites, cream of tartar & salt on medium-low speed to break up the egg whites, which the recipe says takes about 30 seconds
  3. Increase speed & beat until the whites are very foamy & form soft peaks, about 4 to 5 minutes longer.
  4. Gradually add the sugar & beat until stiff peaks form. Be careful not to over-beat the whites. The whites should be shiny & stiff.
  5. Beat in the vanilla & lemon juice
  6. Remove the bowl from the mixer
  7. Sift 1/3 of the dry ingredients over the egg whites. Return the bowl to the mixer & beat on low-speed until the dry ingredients are incorporated with the whites.
  8. Remove bowl again, sift 1/2 of the remaining dry ingredients over the meringue mixture, return to the mixer & beat on low until mixed
  9. Do the same one more time, remove bowl from the mixer & sift the final amount of flour mixture over the meringue & beat slowly until all of the dry ingredients are incorporated. Using a spatula, gently check the bottom of the cake pan to make sure that there isn’t any flour on the bottom of the bowl
  10. This step was different then I have seen before but I did it!  Take 1/2 of the batter & put it onto the ungreased tube pan. Use a spoon ate push the batter around the bottom of the pan into the corners & up the sides & centre tube. This helps eliminate air pockets..
  11. Put the remaining cake batter in the pan & smooth out the top
  12. Bake the cake for approximately 35 – 40 minutes. Use a cake tester & when it comes out clean your cake is done…the top will be cracked, puffy, browned & it will spring back when you gently push on it
  13. When the cake is finished baking, it has to cool upside down. So there are a couple ways to do this. You can invert the cake pan & balance it on a wine bottle by placing the centre part on the neck of the bottle…or if you pan has feet you can just turn the cake pan over & have it stand on the feet , OR this is what I do. I get 4 cups or gassed that are the same size & I balance the edges of the cake pan on these…the rims of the cups are just under the rim of the cake pan

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Cool the cake like this until it is completely cool, at least 1 hour. I kept feeling the pan after the hour & if it felt warm I waited.  When cool, turn the cake right side up. Use a knife or thin metal spatula to cut around the edges & centre of the pan to loosen the cake. Loosen the cake with your hands & gently help it out of the pan while turning it over. If you use a pan with a removable bottom you remove the bottom once the cake is out of the pan. Then turn it over onto a serving platter

Serve with fresh berries, whipped cream, ice cream or on its own!!!

Enjoy!

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Ingredients
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Breaking up the egg whites
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The whites are foam & form gentle peaks, then add the sugar gradually
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Once the egg whites are beaten to stiff & shiny peaks, sift the flour over the whites in thirds
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After each addition of the flour, gently beat the flour into the whites
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Put half of the cake batter into the pan, gently push it up on the sides & around the centre
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Add the rest of the cake batter & smooth the top, then put into the preheated oven
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Done, cake is puffy, cracked, brown & pulling away from the sides
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After cooling upside down, here is the cake!

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