Once the cake is cooled, cut it out of the pan — using a sharp knife, gently run the knife around the edges of the cake and the center tube. Flip the cake over onto your cake stand and pat the top a few times to release the top of the cake. I made a simple homemade whipped cream and served each slice with fresh peaches.
Light and fluffy angel food cake with a hint of citrus and fresh whipped cream. Print Recipe Review Recipe. Combine one cup of the sugar, all of the cake flour, and salt in a small bowl. Whisk to combine and then sift the ingredients through a mesh strainer, four times. Set aside. In the bowl of a stand mixer, fitted with the whisk attachment, whisk the egg whites on medium-high speed. After a minute or so, you'll see that the egg whites start to foam a little. At this point, add the cream of tartar and the orange and lemon extracts while the mixer is going.
You're looking for the egg whites to get white in color and create soft peaks. This means that as you pull the whisk attachment out of the mixture, the egg whites lift with the whisk but then as they pull away, the peaks fall softly and don't stay in a stiff peak.
Notice in the picture how the egg whites fold over on the end of the whisk attachment. If you over beat the egg whites to stiff peaks, this will result in a gummy, chewy texture in the cake. Once your egg whites have reached soft peaks, turn your mixer off, remove the bowl from the stand.
You'll then sift the dry ingredients into the egg whites in FOUR additions, folding gently between each addition. In my vintage cookbook, it specifically says "fold with 10 strokes of your spatula" each time. Make sure you're scraping the bottom of the bowl, as well as the sides, to gently incorporate all of the dry mixture into the egg whites. Pour the batter into your tube pan. Remember, you want the cake to stick to the sides of the pan a bit.
Once the batter is poured evenly in the pan, run a knife through the batter a couple times to help get rid of any air pockets. Bake the cake for 25 minutes. At 25 minutes, reduce oven temperature to and continue to bake for another 10 to 15 minutes. My cake took a total of 38 minutes. Remember, do not open the oven door at any point during the baking time. Once the cake is baked, gently turn the tube pan over onto a cooling rack.
Manage consent. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website.
These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience. Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website.
These cookies do not store any personal information. Make sure all utinsels used are grease free - any grease can cause your cake to fall. Line bottom of cake pan with wax paper.
Before taking cake out of pan, slip a knife around the outside and inside of pan Once out, take the wax paper off the top of cake. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall.
Happy eating! Read More. Rating: 1 stars. I thought that this cake would have come out completely different. I cooked it for one hour and it was a beautiful golden brown, but when i went to take it out of the pan besides it sticking to everything! Taking the cake out of the pan was a completely different story. It looked like I let my son take it out of the pan with his hands!
Reviews: Most Helpful. Carol Gedan. Scroll down for some great tips on releasing the cake from the pan. I highly recommend parchment paper at the bottom of the tube pan. The whites slip right out and the yokes are kept in the funnel!
Just be sure to separate over a separate bowl so that if a yoke does slip through it won't spoil the whole bunch. Sarah girl.
Fluffy and moist not at all like styrofoam that you get at the grocery. I made mine with half chocolate glaze and half with stawberrys and whipped cream. Both were delicious! Also use Pam non-stick spray when cooking to avoid the cake sticking to the pan.
This was good, I ate 3 pieces! My family really liked it too. The only thing I changed was that I didn't whip the egg whites to stiff peaks. When you make angel food, you're not supposed to whip them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won't rise anymore in the oven.
I whipped mine to a good thick foam, then added the cream of tartar, whipped them to soft peaks, added the extracts, then whipped just enough to incorporate them. Also, when you mix the flour mixture in, gently fold it in with a spatula, or else you'll pop the tiny bubbles and it will deflate.
I cooled my cake in the pan on the counter, no bottle or funnel, just balance
0コメント