Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup mashed ripe bananas (about 2 medium bananas)
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Sift the cake flour and 3/4 cup of the sugar together in a bowl and set aside.
3. In a separate bowl, beat the egg whites with an electric mixer on medium speed until frothy.
4. Add the cream of tartar and salt, and continue to beat until soft peaks form.
5. Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
6. Beat in the vanilla extract.
7. Gently fold in the flour mixture, a little at a time, until fully incorporated.
8. Fold in the mashed bananas.
9. Pour the batter into an ungreased 10-inch tube pan.
10. Bake for 40-45 minutes, or until the cake is golden brown and springs back when lightly touched.
11. Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
12. Once cooled, run a knife around the edges of the pan to loosen the cake, and remove it from the pan.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 140
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 75mg
- Total carbohydrates: 32g
- Dietary fiber: 0.5g
- Sugars: 24g
- Protein: 3g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.
- Granulated sugar can be substituted with powdered sugar, but the cake may be slightly denser.
- Cream of tartar can be substituted with white vinegar or lemon juice.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
- Substitute the mashed bananas with mashed strawberries or blueberries for a different fruit flavor.
- Top the cake with whipped cream and fresh fruit for a delicious and refreshing dessert.
Tips and tricks:
- Make sure all utensils and bowls are clean and free of any grease, as this can affect the texture of the cake.
- Be gentle when folding in the flour mixture and mashed bananas to avoid deflating the egg whites.
- Inverting the cake onto a wire rack helps to prevent the cake from collapsing as it cools.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving for a simple and elegant presentation.
- Top the cake with sliced bananas and a drizzle of caramel sauce for a decadent dessert.
Garnishes:
- Fresh fruit, such as strawberries or blueberries
- Whipped cream
- Caramel sauce
- Chopped nuts
Pairings:
- Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may have been undercooked or the egg whites may not have been beaten enough.
- If the cake is too dense, it may have been overmixed or the egg whites may have been overbeaten.
Food safety advice:
- Make sure to use fresh, ripe bananas for the best flavor and texture.
- Store the cake in an airtight container to prevent it from drying out or absorbing any odors from other foods.
Food history:
- Angel food cake is a type of sponge cake that originated in the United States in the late 19th century.
- It is made with egg whites, sugar, and flour, and is known for its light and fluffy texture.
Flavor profiles:
- The banana adds a subtle sweetness and fruity flavor to the light and airy angel cake.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Taste: Sweet, Creamy, Banana, Fluffy, Light, Banana-Flavored