Traditional Angel Food Cake

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

ANGEL FOOD CAKE

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.

TRADITIONAL ANGEL FOOD CAKE

Steps:

• Preheat your oven to 350 degrees. In a large bowl sift together the cake flour and 3/4 c. granulated sugar set side.
• In a large mixing bowl beat eggs until foamy then add cream of tartar, salt, and lemon juice. Begin to whip ingredients into stiff peaks once batter begins to thicken start to add remaining sugar 1 Tbsp at a time until shiny stiff peaks form and all sugar has been incorporated. Once peaks form add extracts and beat a few more seconds.
• Next fold in the flour and sugar mixture 1/4 c. at a time with a spatula or wooden spoon don't stir. You don't want to deflate your batter. Pour batter into an ungreased tube pan. Tap the pan gently on the counter a couple time to break up large air bubble on the bottom of the pan. Smooth the top of the batter and bake for 40-45 minutes. Cake is done when skewer come out clean, and it springs up quickly when you touch the surface. Remove from the oven and immediately turn it upside down on a wire rack. Allow to cool for 1 1/2 hours, once it has cooled completely use a knife to loosen all of the edges including the center tube and turn cake out onto cake plate or serving plate. Cut with a serrated knife and serve with topping of your choice.
• 1.) Egg Whites must first be whipped into stiff peaks, and other ingredients slowly folded in after. Beating or aggressively adding ingredients can cause the air to come out of the egg whites and deflate your cake. 2.) No Shortening or Leavening, these add too much heaviness. 3.) Use a soft flour ( NO whole grain) and sift it thoroughly. A light cake flour works best. 4.) The addition of cream of Tartar will prevent over browning. 5.) DO NOT grease the pan! This is important, the cake needs to stick to the pan to rise properly. 6.) Use a tube pan or bundt pan, the cake requires the extra surface area for proper rising. It will essentially climb the sides of the pan. 7.) Turn upside down while cooling, this prevents the light airy cake from falling and becoming a dense sticky mess. 8.) And finally, cut only with a serrated blade to prevent smushing (yes that is the technical term).