Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, angel food cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Angel food cake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Angel food cake is something which I have loved my whole life. They are nice and they look wonderful.
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter.
To get started with this recipe, we must prepare a few ingredients. You can have angel food cake using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Angel food cake:
- Prepare 360 ml egg whites (11-12 eggs)
- Prepare 125 g plain flour
- Prepare 300 g caster sugar
- Prepare 1 tsp cream of tartar
- Make ready 1/2 tsp salt
- Take 1 tbsp. freshly squeezed lemon juice
- Make ready 2 tsp vanilla extract
- Take 1/2 tsp rose water or your favourite extract (almond, orange)
A tube pan with a removable bottom is highly recommended. Every respectable angel food cake requires two things: height and flavor. Once you understand the basic science behind the classic cake, it's easy to strike the perfect balance of sweetness and airy. An Angel Food Cake, or Angel Cake, is a ring shaped cake with a beautiful golden brown crust and a soft and spongy, snowy white interior.
Steps to make Angel food cake:
- Sift the flour with half the amount of the sugar into a bowl. Preheat the oven to 180C/350F/gas 4. Get a two part angel food cake tube pan ready but do not grease it.
- Separate the eggs while cold – it’s much easier (some ideas for what to do with the egg yolks in the preface above) and bring them to room temperature.
- Place them in the bowl of a standing mixer with a balloon whisk attachment, or in a very large bowl if using a hand held mixer with a whisk. Beat until foamy.
- Add the cream of tartar, salt and the lemon juice and continue until soft peaks. Start adding the remaining sugar, by a tablespoon, and continue beating until the meringue is stiff and glossy and the sugar is used up. Add the vanilla extract and your flavour and beat in.
- Fold the flour and sugar mix into the meringue in four goes, using a spatula or a hand whisk – be careful not to deflate the mix.
- Pour it into the tin, cut a spatula through the batter to smooth it out and remove any air pockets.
- Bake for 40-45 minutes until a skewer inserted into the middle comes out clean and the sponge springs back when gently pressed.
- Immediately invert the tin and prop it up on an upturned bowl or small pot, so the cake is suspended in the tin. Leave it to cool completely.
- When cold, run a palette knife around the sides of the tin to release the cake, then run it along the bottom and around the tube to unmould it. Place on a serving dish and decorate with strawberries, cream, and all things summery.
They'll send you straight to heaven. This moist angel food cake is amaze on its own, but it's even better with our strawberry whipped cream. An Angel Food Cake, or Angel Cake, has a sweet golden brown crust with a soft and spongy snowy white interior. This cake is made with egg whites, sugar, vanilla and almond extracts, and flour. You can make the Best Angel Food Cake ever with just six ingredients!
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