Wednesday, May 5, 2010
Angel Food Cake
I think this may be the lightest recipe I've baked up in a while. I need to come up with a few more angel food recipes - it might take some of the pressure off my hips.
Angel Food Cake
1 1/2 cups liquid egg whites
1 1/4 cups powdered sugar
1 cup flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon kosher salt
1 cup granulated sugar
Pour egg whites into mixing bowl and let stand for 30 minutes to reach room temperature.
Preheat the oven to 350 F.
Sift together flour and powdered sugar. Make sure you don't have any lumps hanging out in your dry ingredients.
Add cream of tartar, vanilla extract, almond extract and salt to the egg whites. Beat on high. Slowly add the granulated sugar, beating thoroughly until the sugar is dissolved and stiff peaks form in the whites.
NOTE: Some people are going to tell you this only takes a few minutes of beating for peaks to form. Frankly, it took me at least 15 minutes. Be patient. You will get your peaks. If you have a stand mixer, turn it on high and walk away for a bit. It helps you keep your cool.
Once stiff peaks have formed, fold in the flour mixture in small batches. Pour into an ungreased flute pan or bundt pan (I used the latter). Run a knife through the batter to make sure any air bubbles are released. Bake at 350 for 40 minutes or until the cake springs back when you press down lightly.
When you remove the pan from the oven, immediately invert it onto a cake pan or plate. Allow to cool completely in the inverted position. Once cool, remove from pan by gently running a knife along the sides of the cake and shaking out.
If you've allowed the cake to cool completely, it won't tear as you're removing it from the pan. If you haven't, you won't be quite as lucky. Patience is the name of the game with angel food cake. In the end, though, it's worth it.
I'll share my strawberry rhubarb sauce with you tomorrow Friday. It's the perfect topping for some freshly baked angel food cake!