LazyBones
3rd Rate Henchman
2A Bourbon Hound 2024
2A Bourbon Hound OG
Life Member
Supporting Member
Multi-Factor Enabled
Here is the Angel Food Cake recipe that my wife uses. It's great way to use the egg whites from the eggnog recipe I posted in the Humidor section.
Angel Food Cake
King Arthur Flour
Ingredients
1 cup (120g) unbleached cake flour or unbleached all-purpose flour
1 1/2 cups (298g) granulated sugar
12 (425g) large egg whites, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract or almond extract, or a combination
1 1/2 teaspoons cream of tartar
Instructions
Preheat the oven to 325°F. Don't grease or flour your angel food cake pan. A 10" round pan or an angel food loaf pan will fit this recipe well.
In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.
In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms soft peaks.
Add the remaining sugar, 1/4 cup at a time, then gradually fold (stir with mixer) in the dry ingredients.
Spoon the batter into the pan and bake the cake for (35 mins convection) 40 to 45 minutes (regular), or until it's golden brown and the top springs back when lightly touched.
Remove the cake from the oven and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. The bottle is only necessary if your pan doesn’t have legs already on it. Let the cake cool for 1 1/2 hours. This cooling period sets the structure and keeps the cake from collapsing.
Loosen the edges of the cake with a knife or offset spatula and remove it from the pan.
Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.
Tips from our bakers.
Using unbleached cake flour (instead of all-purpose flour) yields a taller, more tender angel food cake.
Angel Food Cake
King Arthur Flour
Ingredients
1 cup (120g) unbleached cake flour or unbleached all-purpose flour
1 1/2 cups (298g) granulated sugar
12 (425g) large egg whites, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract or almond extract, or a combination
1 1/2 teaspoons cream of tartar
Instructions
Preheat the oven to 325°F. Don't grease or flour your angel food cake pan. A 10" round pan or an angel food loaf pan will fit this recipe well.
In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.
In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms soft peaks.
Add the remaining sugar, 1/4 cup at a time, then gradually fold (stir with mixer) in the dry ingredients.
Spoon the batter into the pan and bake the cake for (35 mins convection) 40 to 45 minutes (regular), or until it's golden brown and the top springs back when lightly touched.
Remove the cake from the oven and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. The bottle is only necessary if your pan doesn’t have legs already on it. Let the cake cool for 1 1/2 hours. This cooling period sets the structure and keeps the cake from collapsing.
Loosen the edges of the cake with a knife or offset spatula and remove it from the pan.
Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.
Tips from our bakers.
Using unbleached cake flour (instead of all-purpose flour) yields a taller, more tender angel food cake.
