Home Dessert Angel Food Cake Recipe Epicurious Recipe

Angel Food Cake Recipe Epicurious Recipe

by admin

Angel Food Cake Recipe | Epicurious

This classic spongecake is thought to have originated with German settlers.

Provided by: EasyRecipesCooking.com

Total time: 2 hr

Cook time: 30 min

Yield: Serves 8

Ingredients:

1½ cups (350g-385g) large egg whites, about 10 to 11
1 Tbsp. warm water
1 cup (120g) sifted cake flour, not self-rising; sift before measuring
1¼ cups (238g) superfine granulated sugar
1 Tbsp. ground ginger (optional)
2 tsp. vanilla
1 tsp. cream of tartar
½ tsp. salt
Special equipment: a 10- by 4-inch tube pan with removable bottom and a standing electric mixer

Steps:

  • Preheat oven to 375°°F.
  • Put whites and water in a very clean large metal bowl and swirl over simmering water or a gas flame until barely warm. Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper.
  • Beat whites in standing electric mixer on medium speed until frothy. Add vanilla, cream of tartar, and salt. Increase speed to medium-high and beat just until soft peaks begin to form. Gradually beat in remaining cup sugar, 2 tablespoons at a time, occasionally scraping down side of bowl. Increase speed to high and beat until stiff, glossy peaks form. (Do not overbeat.) Sift one third of flour mixture over whites. Beat on low speed just until blended. Sift and beat in remaining flour in 2 more batches.
  • Gently pour batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles.
  • Bake cake in lower third of oven until golden and a tester comes out clean, about 40 minutes. Remove cake from oven and immediately invert pan. (If pan has “legs,” stand it on those. Otherwise, place pan over neck of a bottle.) Cool cake completely, upside down. Turn pan right side up. Run a long, thin knife around outer edge of pan with a smooth (not sawing) motion. Do the same around center tube. Remove outer rim of pan and run knife under bottom of cake to release. Invert to release cake from tube, and invert again onto a serving plate.
  • Serve cake with whipped cream and berries.

BA's Best Angel Food Cake Recipe | Bon Appétit

Angel food cake is so simple, but the specific ingredients and equipment matter. Yes, you do have to use a tube pan and cake flour, and yes, you do need to sift the dry ingredients and cool the pan upside down. But it all pays off in this cloud-like cake with just the right amount of sweetness.

Provided by: EasyRecipesCooking.com

Yield: 10 servings

Ingredients:

1 cup cake flour, sifted
⅔ cup powdered sugar
1¾ cups egg whites (from 12–14 large eggs)
1½ teaspoons cream of tartar
1 teaspoon kosher salt
⅔ cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
Berries and whipped cream (for serving)
A 10″ tube pan

Steps:

  • Preheat oven to 325°. Whisk flour and powdered sugar in a medium bowl.
  • Beat egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed to break up egg whites, about 30 seconds. Increase speed to medium-high and beat until whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you overbeat, the meringue will look dry, grainy, and curdled). Beat in lemon juice and vanilla.
  • Remove bowl from mixer. Sift one-third of dry ingredients over meringue. Return bowl to mixer and beat on low speed until incorporated. Remove bowl from mixer again and repeat sifting and mixing process 2 more times. Remove bowl again and fold batter several times with a large flexible spatula, scraping and lifting batter from the bottom to make sure all ingredients are fully incorporated.
  • Scrape about half of batter into ungreased tube pan. Using a spoon or small offset spatula, push batter around bottom of pan, into corners, and up sides and center tube (this helps form smooth sides and eliminate air pockets); it’s okay if batter forms a little bit of a trough, with the center at a lower level than the outer edges. Scrape remaining batter into pan, spreading evenly and smoothing top.
  • Bake cake until top is puffed, split, golden, and springs back firmly when touched and a tester inserted into the center comes out clean, 35–40 minutes. Immediately invert pan, placing hollow part of tube over a long-necked wine or other glass bottle to elevate it (if your pan has feet, simply rest upside-down on feet). Let cool at least 1 hour, then turn right side up. The upside-down cooling is key for a cake that doesn’t deflate and sink onto itself. Using a thin metal spatula, cut around sides and loosen cake. Pull on tube to release cake from pan, then cut around tube. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Serve with berries and whipped cream.
  • Do Ahead: Cake can be made 1 day ahead. Wrap in plastic and store at room temperature.

Angel Food Cake Recipe | Epicurious

Active time: 25 min Start to finish: 3 hr

This one-bowl cake, which is really simple to assemble, owes its airy volume and fine, even texture to the proper whipping of the egg whites. When the cake is in the oven, some volume builds from the air you have whipped into the whites. But most of the volume is produced by steam, which evaporates from the liquid in the egg whites and passes through the air cells of the egg whites, expanding them. A portion of confectioners sugar helps yield an especially delicate and tender cake.

Be sure to measure out your ingredients before starting.

Provided by: EasyRecipesCooking.com

Yield: Makes 8 to 10 servings

Ingredients:

1 1/2 cups egg whites (11 to 12 large eggs)
1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)
1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup (200 g) granulated sugar
1 teaspoon vanilla
Special equipment: a 10-inch tube pan (about 4 inches deep) with a removable bottom

Steps:

  • Let egg whites stand in bowl of a standing electric mixer (see cooks’ note) at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.)
  • Set oven rack in lower third of oven and preheat oven to 350°F.
  • Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a triple sifter or fine sieve.
  • Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
  • Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.
  • Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes. Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely.
  • To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake appears free. Cover pan with a metal rack or cardboard round and invert, tapping pan firmly to loosen cake. Lift pan from cake. (It should come out beautifully, like a pillow taken out of a slipcover.)
  • Slice cake with a serrated knife, using a sawing motion.

Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit ...

This angel food cake will transport you to the tropics. Blood oranges, mango, passion fruit, and cardamom combine in this fluffy, crowdpleasing cake.

Provided by: EasyRecipesCooking.com

Yield: 10 Servings

Ingredients:

1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
3/4 teaspoon ground cardamom
of salt
1 1/4 cups powdered sugar
1 cup cake flour
1/4 teaspoon salt
1 1/3 cups egg whites (about 9 large)
1 1/2 teaspoons cream of tartar
1 cup superfine sugar
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 blood oranges
3 ripe passion fruits
1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices
1 cup 1/2-inch cubes mango
1/2 cup 1/2-inch cubes pineapple
1 to 2 tablespoons sugar
1 tablespoon chopped fresh mint
of salt

Steps:

  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt; stir until butter melts. Cool. DO AHEAD Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
  • Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
  • Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
  • Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
  • Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO AHEAD Can be made 2 hours ahead. Cover and chill.
  • Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

Lime Angel Food Cake with Lime Glaze and Pistachios Recipe ...

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Provided by: EasyRecipesCooking.com

Yield: Makes 10 to 12 servings

Ingredients:

1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1/2 cup sugar
4 tablespoons fresh lime juice, divided
1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
1/2 cup powdered sugar
10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

Steps:

  • Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
  • Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
  • Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
  • Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
  • Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
  • Transfer cake to platter; cut into wedges and serve.

Does angel food cake have butter in it?

It does not contain butter, oil, or milk, and instead of baking soda or powder, angel food cake uses meringue as its leavening agent. The egg whites are beaten to soft peaks so that they continue to rise in the pan—typically, a tube pan, but a bundt pan or loaf pan works as well.

What is the best Pan to bake angel food cake in?

A tube pan with a removable bottom is highly recommended. Moist, fluffy, and full of not too sweet indulgence, Angel Food Cake pairs perfectly with a dollop of whipped cream and your favorite fruit!

Why don’t angel food cakes rise in the oven?

When you make angel food, you’re not supposed to whip them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won’t rise anymore in the oven.

How do you bake a cake in a baking pan?

Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan. Watch how to make this decadent-tasting but actually fat-free cake.

You may also like

Leave a Comment