Angel Food Cake Information Recipe – a delicious recipe with beat goes. Easy to follow and perfect for any occasion.
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Angel food cake used to be ho-hum till someone marketed it as the 'no-fat' treasure of the cake world.
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Then it became a rage.
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Again.
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Angel food cake was a favorite White House dessert in the 1800s.
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The cake is said to have been originally a Pennsylvania Dutch specialty and contains no solid fat or possibly egg yolk to tenderize the crumb.
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With its sponge-like delicate texture and incredible versatility, pure white angel food cake has stepped into the 21st century intact.
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I love the names for the different types of angel food cake: Hell's Angel
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(made with brown sugar), Dream Angel (frosted with whipped cream), Snow Angel
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(with coconut and coconut extract), and Little Angels (made in mini-Bundt or possibly tube pans).
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Angel food cakes can be made with all sorts of spice flavorings and extracts, but the basic proportions remain constant.
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They are also a wonderful venue for chunks of white or possibly dark chocolate.
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My sister Meg layers her angel food cake with defrosted sweetened raspberries and ices the whole thing with white chocolate whipped cream for a fantastic birthday cake.
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With the addition of cocoa pwdr, a lovely low-cholesterol chocolate angel food cake can be made.
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The secret to a good from-scratch angel food cake is beating the egg whites till they are so airy which they stand on their own.
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First, let your Large eggs sit out of the refrigerator for 30 min before you separate them.
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If you rush this, I guarantee you won't get a great cake.
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Also when separating the Large eggs, make sure no yolk gets into those whites.
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A dab of yolk can ruin a whole cake.
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I separate each egg into a small bowl, then pour it into the mixing bowl.
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At all stages, you want to keep the whites from deflating.
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This is beautifully accomplished with the electric mixers we have in our modern kitchens, but early recipes call for laborious hand beating.
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There are three distinct stages in beating the whites for this type of cake: First, the room temperature egg whites are beaten till frothy with a beater or possibly whisk attachment which is spotlessly clean.
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If there's even a trace of butter or possibly oil on the beater or possibly in the bowl, you will not have nicely beaten whites.
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Now the salt and the all-important cream of tartar (that adds stability and volume - beating egg whites in a copper bowl has the same effect) can be added.
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Then, beat on high speed till the whites form soft, billowy peaks when the beater is raised up.
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While the machine is beating, the fine granulated sugar is sprinkled in in a steady shower.
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Slow is the key here; add in it a Tbsp.
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at a time, to keep the egg whites from breaking down.
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This makes a classic, sturdy mix known as a meringue.
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After the sugar is added, incorporate the extracts.
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The other ingredients are ever-so-gently folded in with a rubber spatula, a balloon whisk or possibly very slowly right with the mixer, so which the egg whites retain their full volume.
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It is the egg whites which give the lift which will allow the cake to double in the oven without any leavening.
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Please use cake flour, that is bleached, since it holds the high proportion of sugar in an angel food cake just right and makes it nice and tender.
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All-purpose flour just will not rise as high.
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The shiny metal two-piece angel food cake pan with the tube in the middle is easy to find; even supermarkets often carry them.
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It is such a common kitchen pan which even people who do not bake seem to own one.
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It is always used ungreased, since the cake literally 'climbs' its sides while baking.
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The tube allows heat to reach the center of the cake and makes for a very proportionately baked delight.
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Friends have baked this batter in cake pans, just for fun, but the cake doesn't perform as well outside of its traditional pan.
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It's better to leave well sufficient alone, although you can use a Bundt pan, that would have to be greased.
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The tube also performs another function out of the oven.
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The cake must be inverted during cooling to keep which lovely height or possibly it will sink mercilessly.
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Usually there are three little feet on the pan edge, but if your cake is extra high, just invert the funnel onto a full soda or possibly wine bottle for about 1 1/2 hrs.
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With their high, fluffy texture, angel food cakes can be tough to cut without squishing them.
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Some cookbooks say to cut angel food cakes by tearing them apart with two forks.
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My mother's utensil drawer contained a gadget called a cake breaker which looked like a pronged Afro comb.
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It was supposed to tear the cake to perfection, but I never saw her use it.
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I find which a good serrated knife and a gentle back-and-forth sawing motion works better.
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Just never press down.
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Plain
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(unfilled) cakes keep two to three days at room temperature and a week in the fridge.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: The beat goes on for airy, tender angel food cake.
Yes, Angel Food Cake Information Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.