RICHARD WITTY'S ANGEL FOOD CAKE
Steps:
- Be certain that your mixing bowl, whisk or beater, and 10-inch tube pan 4 inches deep (preferably with separate rim and bottom sections) are completely clean. Scrub them with detergent, then rinse and dry. Set aside. (There must be no trace of grease on the beating equipment, which would prevent the egg whites from expanding to their maximum. And grease on the pan would inhibit the rising of the cake.)
- Preheat oven to 350 degrees. Set out egg whites in beating or mixing bowl and let them come to room temperature, preferably at least 70 degrees. Measure all other ingredients.
- Sift flour and sugar separately onto sheets of waxed paper. Add salt and about 1/3 cup sugar to flour. Sift the salt, flour and sugar mixture 3 or 4 times; you might prefer to set out 2 large sheets of waxed paper, sifting the ingredients back and forth between them. Hold the sifter or strainer high as you sift, to aerate dry ingredients.
- Begin to beat egg whites, slowly at first, using a rotary beater or electric mixer. (Be careful not to overbeat; whites should form peaks when beater is lifted and should end up moist and glossy, not dry.) When whites begin to get foamy, add cream of tartar, lemon juice, water and flavoring extracts. Begin to beat at high speed and continue beating, without stopping, just until whites form stiff peaks, but are still moist.
- Add 2 tablespoons sugar and beat in at moderately low speed until incorporated. Repeat additions, beating each in completely, until the rest of the sugar has been incorporated.
- Stop beating and sift about a quarter of the flour mixture over egg whites and fold it in with light strokes of a spatula. Repeat with second, third and fourth additions. Do not overfold. Lightly pour the mixture into the prepared pan. Run a thin metal spatula twice through the batter, once near the tube and once near the rim, to eliminate air pockets, and smooth the top.
- Bake 45 minutes, or until cake has shrunk very slightly from sides of pan and springs back when top is pressed lightly. If you use a cake tester, it should emerge clean.
- Remove cake from oven and invert it, still in pan. (Some pans have supporting legs; if yours doesn't, support the central tube of the pan on a narrow-neck bottle.) Let cake ''hang'' 1 1/2 hours, or until thoroughly cool.
- Run a sharp knife around sides of pan and unmold cake. To serve, the traditional method is to ''tear'' the cake into wedges with two forks held back to back, or to divide it with a comblike cake divider. A finely serrated knife, used in a light sawing motion, will cut the cake neatly, despite the time-honored advice about never using a knife.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 0 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 296 milligrams, Sugar 45 grams
ANGEL FOOD CAKE
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD CAKE
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition Facts : Calories 212 g, Protein 7 g
HOMEMADE ANGEL FOOD CAKE
This angel food cake is just like grandma use to make.
Provided by Darlene Williams
Categories Desserts Cakes Angel Food Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
- In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
- Quickly fold in flour mixture. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 34.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 5.5 g, Sodium 71.8 mg, Sugar 26 g
More about "richard wittys angel food cake"
DICK WITTY’S ANGEL FOOD CAKE FROM CLASSIC HOME DESSERTS BY …
From app.ckbk.com
Servings 10-12Category Cake
ANGEL FOOD CAKE RECIPE: HOW TO MAKE FLUFFY ANGEL FOOD CAKE
From masterclass.com
LIGHT AND FLUFFY ANGEL FOOD CAKE RECIPE - TASTING TABLE
From tastingtable.com
RICHARD WITTY'S ANGEL FOOD CAKE - DINING AND COOKING
From diningandcooking.com
ANGEL FOOD SWISS ROLL RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
EASY ANGEL FOOD CAKE RECIPE | THE KITCHN
From thekitchn.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NO FAIL HOMEMADE ANGEL FOOD CAKE - THE BUSY BAKER
From thebusybaker.ca
DICK WITTY'S ANGEL FOOD CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
DICK WITTY'S ANGEL FOOD CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RED VELVET ANGEL FOOD CAKE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
ANGEL FOOD CAKE | RICARDO
From ricardocuisine.com
ANGEL FOOD CAKE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE …
From eatlittlebird.com
TRADITIONAL ANGEL FOOD CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ANGEL FOOD CAKE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ANGEL FOOD CAKE (2) | RICARDO
From ricardocuisine.com
ANGEL FOOD CAKE RECIPE - RASPBERRY WHITE CHOCOLATE - BEANILLA
From beanilla.com
DE GUSTIBUS; FROM OUT OF THE PAST, ANGEL FOOD CAKE
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love