Tuesday, February 26, 2008

Angel Food Cake

A few great things about Angel Food Cake: it is low-fat, it is cheap and easy to make from scratch, and it's is delicious!

Call me a angel food cake snob, but I can't stand cake from a mix or from the grocery store bakery. Maybe because my mom had the best recipe ever. So I thought I would share it with you all. It may be a little sloppily put together so let me know if you have any questions. Enjoy!
ANGEL FOOD CAKE

-Separate 12 egg whites and set aside to stand for 1 hour.
-Preheat oven to 350 degrees.
-In a separate bowl, sift together 4 times : 1 C flour and 3/4 C. sugar and set aside. (cake flour is great if you have it, but not a necessity at all) Add 1/4 C. cocoa to sifted mixture if making chocolate angel food cake (which is -oh my heck- delicious!)
-Add 1/2 tsp. salt to egg whites and beat till frothy (not long)
-Add 1 1/2 tsp. cream of tartar and beat on high till egg whites form rounded peaks (almost stiff)
-Add 2 Tbl. sugar at a time until 3/4 C of sugar is beat in.
-Add 1 tsp. vanilla extract and 1/2 tsp. almond extract*
-Remove beaters and use rubber spatula to fold in flour mixture 1/4 C. at a time until all is mixed thoroughly, but be gentle or your cake will be heavy.
-Slide batter into lightly sprayed angel food cake pan and cut through with butter knife to break any air bubbles.
-Bake at 350 degrees for 40-45 minutes. Cool upside-down.

*This secret ingredient is optional, but it is SO much tastier with it in there.
-If you are in a hurry it is okay to skip the 1 hour waiting for the egg whites, but from my experience it has made the eggs fall a little more when the flour is added, so a heavier cake.
-Serve with fresh berries in light syrup and whipped cream or drizzled with chocolate sauce.

3 comments:

Katy Anderson said...

I've never made angel food cake so I am excited to try. Do you still put in almond extract if you are making chocolate cake? Also, do you save all your egg yolks and do something with them?

Thomas Family said...

I always put the almond in, even with the chocolate. It gives it a subtle, but unique flavor. One time I made some custard with the egg yolks that was yummy, but I can't find the recipe. It went good with the cake too!

knitaholic310 said...

Katy, you can use the egg yolks for creme brulee.