Old Fashioned Angel Food Cake

14 April 2020 Bookmark • 2

Angel food cake is light and airy and deliciously sweet. the precise angel meals cake recipe is also simpler to make than you may think for the correct sponge cake, each time.

CAN YOU ARE MAKING ANGEL MEALS CAKE IN A REGULAR PAN?

Angel food cake is traditionally made in a tube pan, however may be made in other pan shapes as nicely. To make an angel food cake loaf, use a loaf pan, however only fill the pan 2/3rds of the way complete. also ensure that you leave the pan un-greased. you may nonetheless need to chill the cake the wrong way up so locate something to be able to assist you to relaxation the edges of the pan on to hold the pan upside down.

Old Fashioned Angel Food Cake

WHAT'S THE DIFFERENCE BETWEEN A SPONGE CAKE AND ANGEL food CAKE?

Angel meals cake is a sort of sponge cake that uses egg whites most effective. The mixture of egg whites and sugar make for a chewy, sponge-like cake. other kinds of sponge cake include Genoise, Biscuit, and Chiffon.

WHY DO YOU HAVE TO COOL ANGEL FOOD CAKE THE WRONG WAY UP?

Angel food cake have to be cooled inverted, or upside down. in any other case, the cake will fall apart on itself. Tube pans may be balanced on bottles or you may rest the edges in opposition to something raised (like books or cutting forums of same heights). it's far vital that the cake is inverted without delay after disposing of from the oven and stay inverted until the cake is completely cooled with the intention to take about 1 half of to two hours.

INGREDIENTS:

3 cups powdered sugar divided
1/4 teaspoon salt
1 cup cake flour
12 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons cream of tarter

INSTRUCTIONS:

In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.
In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tarter. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.
Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.
Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.
Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.