Saturday, 13 February 2016

Angel Food Cake

So I decided to make a half sized Angel food cake last night, and just for the fun of it, I made it with a whisk and bowl and not an electric mixer. There are many methods and this was how I chose to make it. 

Here is my half cake recipe

6 egg whites, 
1/2 tsp cream of tartar
3/4 cup of sugar
2/3 cup AP flour
1 TBSP cornstarch
1/2 tsp vanilla
1/4 tsp almond extract

Prepare your angel food cake pan with butter and flour, 
Set oven to 350F

Sift sugar, flour and cornstarch together 3 times

Take egg whites and cream of tartar whisk together until holds soft peaks about 5 mins by hand, then add vanilla and almond extract gently whisk until incorporated

Now to add dry ingredients, I added mine in 4-5 additions, take 1/4 cup or so of the  dry ingredients, pour into the sifter above the egg whites then gently fold until incorporated. And add again until you run out of dry additions. 

Carefully pour into your prepared cake pan. Take a knife through and around 6 times to remove huge air pockets.

Put in the oven and cook until a toothpick inserted in the middle of the two pan edges comes out clean mine took 28 minutes. The top should be golden:)  then flip and let cool for 1 hour, after the hour carefully take a sharp knife or butter knife and pull the cake away from the pan edges. Pull out the inner insert and remove the cake top from the base of the pan.

This is now ready to be enjoyed with your favorite toppings, whipped cream, strawberries, ice cream, mango, you name it. 

Please give this a try and whether you whip by hand or machine, I hope you enjoy:) 

Plain egg whites with cream of tartar

Barely holding a form around 4 minutes of whisking

Holding soft peaks. The thick part was when I tapped the excess out of the whisk, the first addition of dry ingredients.
The swirls are from the knife gliding through to remove bubbles

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