Instructions To Make Angel Food Cake
SERVES10 to 12
PREP TIME:15 minutes
COOKING TIME:45 minutes
large egg whites, at room temperature
1 1/2 teaspoons
cream of tartar
- Stand mixer outfitted with a whisk attachment OR hand mixer OR large bowl with wire balloon whisk
- 10-inch tube pan with removable bottom
- Begin whipping the egg whites. Arrange a rack in the middle of the oven and heat to 350°F. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or whisk and large bowl.) Beat the egg whites on low speed until foamy bubbles have formed, about 2 minutes.
- Beat until soft peaks form. Add the cream of tartar and salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes.
- Slowly beat in the sugar. With the mixer on medium speed, slowly pour the sugar into the egg whites in a steady stream, about 30 seconds.
- Add the extracts and beat to stiff peaks. Add the vanilla and almond extracts, scrape the sides of the bowl, and then continue beating on medium-high speed until stiff peaks form, 2 to 3 minutes.
- Fold in the dry ingredients. Turn off the mixer. Sift in the flour and powdered sugar, then gently fold them in by hand with a rubber spatula until incorporated.
- Spoon the batter into the pan. Spoon the batter into a10-inch ungreased tube pan with removeable bottom. Gently run a knife through the batter in the pan to pop any air bubbles, then smooth out the top.
- Bake 40 to 45 minutes. Bake until the top is golden-brown and springs back slightly when you touch it, 40 to 45 minutes.
- Cool the cake. To cool the cake, invert the pan on a wire rack and let the cake cool (upside-down!) in the pan for an hour or so. The pan will basically be balancing on its center tube insert.
- Remove the cake. Flip the pan right-side-up and carefully run a thin knife around the edges of the cake to release it from the sides of the pan. Remove the cake and tube insert from the pan, then use the knife to release the cake from the bottom of the insert as well.
The cylinder pan: We had best outcomes utilizing a normal (not nonstick) light-shaded cylinder container.
Make ahead: Angel nourishment cake be prepared ahead of time, firmly enclosed by saran wrap, and put away at room temperature for 1 day. To solidify, envelop the entire cake by a layer of cling wrap and a layer of aluminum foil, at that point solidify on a level surface in the cooler. Defrost at room temperature.
Capacity: Angel nourishment cakes are inclined to drying out, so keep the cake secured firmly with saran wrap. The cake is best eaten inside 2 days.
Per serving, based on 12 servings. (% daily value)
- Fat0.2 g (0.2%)
- Saturated0.0 g (0.1%)
- Carbs36.1 g (12.0%)
- Fiber0.2 g (0.8%)
- Sugars26.7 g
- Protein4.5 g (9.1%)
- Sodium94.8 mg (3.9%)