Angel Food Cake
Angel Food Cake is one of my favorite things... ever!!! My mom would make it for my dad's birthday and my birthday every year. The soft spongy cake is so light and airy, and then paired with my favorite
it really doesn't get much better than that for me! This recipe does require a lot of egg whites so I highly recommend making some homemade ice-cream with those lovely leftover egg yolks. What better way to celebrate a birthday... or anything for that matter!
1 cupe cake flour
1 cup confectioners sugar
1/4 teaspoon salt
12 large egg whites, room temperature
3/4 cup superfine sugar
1 1/2 teaspoons cream of tarter
1 1/2 teaspoons vanilla extract
*Preheat oven to 350 degrees
*Have an ungreased angel food cake pan out and ready (10 inches in diameter and 4 inches deep)
*Sift the flour, confectioners sugar, and salt together onto a sheet of parchment paper
*Then sift again to remove any remaining lumps; set aside
*Using a stand mixer with the whisk attachment, beat the egg whites until they start to foam
*Separate the superfine sugar into thirds; in one of the thirds mix in the cream of tarter
*Add one-third of the superfine sugar; beat until the whites are opaque
*Then add the one-third of the superfine sugar that is mixed with the cream of tarter and continue beating
*When the whites start to increase in volume and become firm, add the last one-third of the superfine sugar and the vanilla; increase the speed to high
*Beat just until the whites form very soft peaks; do not over beat (if the whites "break" then they have been beaten too much)
*Remove the bowl from the mixer
•Sift one-third of the dry ingredients over the egg whites and carefully fold in with a large spatula
*Sift and fold in the remaining dry ingredients in 2 additions
*Pour the batter into the pan and smooth the top
*Bake 40-45 minutes until the top is browned, feels springy when touched, and a skewer inserted into the center of the cake comes out clean
*Immediately invert the cake onto a countertop if the pan has "feet," or if not, place it over the neck of a wine bottle
*Let cool completely
*Tap the pan on the counter to release the cake, then invert.
*If the cake is not coming out easily you can run a thin-bladed knife around the outer sides of the pan and around the inside of the tube
*Place onto a serving platter and frost! (I like pairing this with The Best Chocolate Frosting Ever)
*To serve, cut with a serrated knife or an angel food cake knife
My mom has had this knife for years. I'm not sure where you can find them, but a serrated knife will work just fine.
Best thing ever!!
I can't take credit for this angel food cake recipe. It is from a William Sonoma cookbook that my mom has had for awhile BUT it's too good not to share it!