Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Sift the cake flour and 3/4 cup of sugar together three times to ensure it is well combined and aerated.
3. In a large mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until frothy.
4. Add the cream of tartar 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. Add the vanilla and almond extracts and beat for an additional 30 seconds.
7. Sift one-third of the flour mixture over the egg white mixture and gently fold it in with a rubber spatula.
8. Repeat with the remaining flour mixture, folding gently until just combined.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
10. Bake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
11. Remove the cake from the oven and immediately 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: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
10-12 servings
Nutritional information:
Calories: 142
Fat: 0g
Carbohydrates: 32g
Protein: 4g
Sodium: 92mg
Sugar: 26g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly denser.
- Granulated sugar can be substituted with caster sugar or superfine sugar.
Variations:
- Lemon Angel Food Cake: Add 1 tablespoon of lemon zest to the batter and substitute the vanilla and almond extracts with 1 teaspoon of lemon extract.
- Chocolate Angel Food Cake: Sift 1/4 cup of cocoa powder with the flour mixture and add 1 teaspoon of instant coffee granules to the egg white mixture.
- Berry Angel Food Cake: Top the cake with fresh berries and whipped cream.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry mixing bowl and beaters to ensure the egg whites whip up properly.
- Do not grease the tube pan as the cake needs to cling to the sides to rise properly.
- Invert the cake immediately after removing it from the oven to prevent it from collapsing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar.
Garnishes:
Top the cake with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a light green salad.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough or the egg whites may have been under whipped.
- If the cake is too dense, it may have been over mixed or the flour may not have been sifted enough.
- If the cake is too dry, it may have been over baked.
Food safety advice:
- Make sure to use clean, fresh eggs.
- Do not eat raw or undercooked egg whites.
Food history:
Angel Food Cake is believed to have originated in the United States in the late 19th century.
Flavor profiles:
Light, fluffy, and sweet with hints of vanilla and almond.
Serving suggestions:
Serve the cake as a light and airy dessert after a heavy meal.
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