Classic Angel Food Cake!! How to Make Angelfood Cake Recipe
Learn how to make the most tender, softest, lightest and airiest angel food cake from scratch!! This is super easy to make so don't be intimidated by it. You'll never use a box mix again once you give this a try!
What you'll need:
1 cup (110 g) cake flour
1 1/4 cups (250 g) white granulated sugar, divided
1/4 tsp salt
1 1/2 cups (355ml) egg whites (about 10 eggs)
1 tsp cream of tartar (or tartaric acid)
1 Tbsp lemon juice
1 tsp vanilla extract
In a medium bowl, sift together flour, 1/2 cup (100 g) sugar and salt. Set aside.
In the bowl of a stand mixer or a large bowl using an electric hand mixer, start beating egg whites. When frothy and approximately doubled in size, add in cream of tartar and lemon juice. Bet until soft peaks form. Gradually add in remaining 3/4 cup (150g) of sugar while beating on medium-high. When stiff peaks form, fold in vanilla extract. When mixed well, gently fold in sifted dry ingredients. When no more streaks of flour remain, transfer batter to an ungreased angel food cake or tube pan. Even the top and bake in a preheated 350*F (175*C) for 40-45 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean.
Remove from oven and turn upside down and cool completely. When cool, run a knife around the edges of the pan and turn cake out onto a cake plate. Use a serrated knife to cut and serve. Enjoy!!
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Angel cake: soft and light made with egg whites!
INGREDIENTS
170g (1 cup)of all-purpose flour
6g (1 tsp) of baking powder
200g (1 cup) + 80g (⅓ cup) of sugar
6g (1/2 tsp) of cream of tartar
1 tsp vanilla extract
a pinch of salt
Egg whites of 12 eggs
METHOD
1. Preheat the oven to 160°C/320°F.
2. In a large bowl beat together egg whites with salt and cream of tartar until foamy. Add 200g of sugar in 2-3 portions while still working the egg white mixture with a hand mixer.
3. Beat egg whites with sugar until stiff peaks form. Add vanilla and give it one final whip into the whites.
4. In another bowl whisk flour with sugar. Add ⅓ of the egg whites into the flour mixture and stir carefully to make a thick but light batter.
5. Carefully incorporate ⅔ of the egg whites into the batter, adding it in portions and folding it with a spatula.
6. Pour airy batter into an ungreased bundt cake pan or angel food cake pan (should be around 20cm in diameter).
7. Bake the cake for 45 minutes. Flip it onto the serving plate while it is still hot. Let cool down. Sprinkle with powdered sugar before serving.
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???? Classic Angel Food Cake Recipe So Light & Airy!!
What do you do when you have too many leftover egg whites from making ice cream? Nooooooooo - not egg white omelettes! Make this Classic Angel Food Cake Recipe! Just a few easy ingredients, will give you a super springy, super tasty cake. We like our Angel food cake with strawberries and whipped cream.
Ingredients
12 large egg whites, at room temperature (about 400 mL)
7 mL (1 1/2 tsp) pure vanilla extract***
7 mL (1 1/2 tsp) cream of tartar
2 mL (1/2 tsp) coarse salt
300g (375 mL /1 1/2 cups) granulated sugar
160g (310 mL / 1¼ cups) cake and pastry flour
Method:
Preheat to 180ºC (350ºF) .
Whip egg whites in a stand mixer at medium-low, until frothy.
With the mixer still running add salt, cream of tartar, and vanilla.
Increase speed to medium and then whip in sugar 1 tbsp at a time.
Continue whipping until whites are glossy and stiff peaks form when beater is lifted.
Transfer meringue to a large bowl and sift one-third of flour over the meringue and gently fold in.
Repeat 2 - 3 more times with the remaining flour, folding to completely incorporate.
Transfer batter into ungreased 9 tube / angel food pan and run your spatula through to remove air pockets.
Smooth top with the back of your spatula and tap the pan a few times on the countertop.
Bake until cake springs back when touched lightly or a cake tester inserted in centre comes out clean, 35 to 40 minutes.
Remove from oven and turn pan upside down on the neck of a wine bottle or similar inserted in the centre post hole of the pan.
Let cake cool completely upside down in pan. (This keeps it from collapsing)
Remove cake from pan, and serve bottom-side up.
Use a serrated knife when slicing to avoid crushing the cake.
***Tips:
- You could substitute other flavourings like lemon extract, orange extract, etc.
- A springform angel food cake pan will save you a lot of trouble.
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Angel food cake - recipe
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Today Sonia will surprise you with a traditional very light and soft cake, made only with egg whites: the angel food cake... a sweet cloud, impossible to resist!
Find this and many more recipes on the Giallozafferano App in English
***
Today I'll surprise you with a traditional American soft and light cake, made only with egg whites: the angel food cake. It's a true sweet cloud, very difficult to resist. But let's see together what ingredients we'll need:
• 2 cups (480 g) of egg whites that is the whites of about (12 extra-large eggs)
• 1 big pinch of salt
• 1 ¼ cups (250 g) of sugar • ½ tbsp (5 g) of cream of tartar, a leavening agent
• 1/8 tsp (1 sachet) of vanilla powder or 1 tsp of vanilla extract
• 1 1/5 cups (150 g) of flour
Let's make together the angel food cake:
First of all, take the egg whites out of the fridge and keep at room temperature or, if you're short of time, bring them to 110°F (45°C) in a bain marie, stirring with a whisk, but without beating.
Now it's time to beat the egg whites until stiff, so use a planetary mixer, or a common electric beater, and let it run. As soon as the egg whites turn white, add the cream of tartar, then the sugar and the vanilla, one third at a time.
To get this result, beat the egg whites for 10-15 minutes at medium speed. Now add the sifted flour and the salt... stir gently to fold the ingredients.
The angel food cake doesn't involve the use of fats, that's why in the USA there is a special angel cake pan, that is tall with a flat removable bottom, but if you can't find it just use a tube pan with at least the flat bottom. In this case, line with parchment paper, and put in the cake batter.
After putting the batter in the cake pan, take a spatula or a knife and cut gently through the batter to remove any air bubbles. Then even out the batter and bake in a static oven at 350°F (180°C) for about 40-50 minutes.
40-50 min. - 350°F (180°C)
After such time, let the angel food cake rest for 10 minutes inside the cake pan, then take it out, sprinkle with powdered sugar and, why not, since it's so light, serve with sauces, fruit or jam. From Sonia and GialloZafferano, bye and see you next video recipe.
ANGEL FOOD CAKE RECIPE||BISAYANG KUSINERA
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#angelfoodcake #filipino #cake
Ingredients:
10-12 egg whites
1 and 1/2 tsp.cream of tartar
1/2 tsp.salt
1/2 tsp.almond extract or vanilla extract
1 and 1/2 cup granulated sugar
1 cup cake flour
*Bake sa preheated na oven 325 degree F for 30-35 minutes.
Low Carb High Protein Angel Food Cake
Started experimenting with protein sparing bread recipes and even when I first saw it, my first thought was angel food cake! Of course my mind is always on dessert. You can easily do this like a regular angel food cake with egg whites. But if you don't want to have excess yolks or buy a carton of egg whites, the egg white protein powder is a good alternative. Especially if you already have it on hand for the PSMF bread or to make crispy cookies, which I have several recipes for.
#nutfree #coconutflour
Indido Nili's YouTube-
Indigo is doing a lot of experimenting with the protein sparing bread.
Original Creator of the Protein Sparing Bread Maria Emmerich -
YouTube-
Blog-
Ingredients, blog link and macros below!!!!
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
Address:
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Donut mold-
Wilton 9inch Springform pan -
Mixing bowls-
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It's Just Allulose -
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(As an Amazon Associate I earn from qualifying purchases)
Keto Angel Food Cake Ingredients
24 g Egg White Protein powder (3 Tbs. or 3 fresh eggs whites with no water (120g))
118 g Water (1/2 Cup)
80 g Allulose (1/2 Cup)
1/2 tsp. Cream of Tarter
1/4 tsp. Salt
1 tsp. Vanilla Extract
1/2 tsp. Vanilla Stevia (can use regular stevia or omit all together)
7 g Coconut Flour (1 Tbs.)
29 g Unflavored Whey Protein Isolate (1 Scoop)
1/2 tsp. Xanthan Gum
Full Recipe Link:
Macros: Whole batch
233 Calories
1 g Fat
4 g Total Carbs
2 g Fiber
2 g Net Carbs
46 g Protein
1/9- one donut angel food cake
.1 g Fat
.4 g Total Carbs
.2 g Fiber
.2 g Net Carbs
5 g Protein