Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites, room temperature
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, sift the cake flour and 1/2 cup of the granulated sugar together.
3. In a large mixing bowl, beat the egg whites and salt with an electric mixer until foamy.
4. Add the cream of tartar and continue to beat until soft peaks form.
5. Gradually add the remaining 1 cup of granulated sugar, 2 tablespoons at a time, while continuing to beat until stiff peaks form.
6. Add the vanilla extract and beat until just combined.
7. Sift the flour mixture over the egg whites in three parts, gently folding in each addition until just combined.
8. Pour the batter into an ungreased 10-inch tube pan.
9. Bake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
10. Remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
11. Once the cake is cool, 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
Serving size:
10-12 servings
Nutritional information:
Calories: 140
Fat: 0g
Carbohydrates: 32g
Protein: 4g
Sodium: 95mg
Sugar: 27g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- Cream of tartar can be substituted with white vinegar or lemon juice.
Variations:
- Lemon Angel Cake: Add 1 tablespoon of lemon zest to the flour mixture and substitute the vanilla extract with 1 tablespoon of lemon juice.
- Chocolate Angel Cake: Sift 1/4 cup of cocoa powder with the flour mixture and substitute the vanilla extract with 1 teaspoon of chocolate extract.
- Berry Angel Cake: Top the cooled cake with fresh berries and whipped cream.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating.
- Use a clean and 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 for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Fresh berries, whipped cream, or a drizzle of chocolate sauce.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough.
- If the cake is dry, it may have been overbaked.
- If the cake is dense, the egg whites may not have been whipped enough.
Food safety advice:
Make sure to use clean and fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Angel food cake is a traditional American dessert that dates back to the late 19th century. It was originally made with just egg whites, sugar, and flour and was known as "silver cake" due to its light and airy texture.
Flavor profiles:
The vanilla angel cake has a light and fluffy texture with a subtle vanilla flavor.
Serving suggestions:
Serve the cake as a light and airy dessert after a heavy meal.
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