How to Make Angel Food Cake - EASY Recipe!! Back to Cake Basics Episode
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A simple, everyday recipe for Angel Food cake! My easy recipes uses regular, all-purpose flour and granulated sugar. It's also less sweet than most store-bought Angel Food cakes! This ultra-fluffy, light and delicate white sponge cake is perfect for your next cake creation. Use this recipe for layered cakes, cupcakes and sheet cakes. It's a simple base that's great with any frosting or flavor! Try it with my 'Berry Whipped Cream Frosting' for a very delicate and fluffy cake!
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Soft Fluffy Cocoa Angel Cakes | Angel Cakes Recipe using leftover White eggs | White egg recipe
Hello Friends, lets make make an delicious Fluffy Cocoa Angel Cakes using your leftover Whites eggs.
I use L size of egg on this recipe, but dont worry i weighted this totally just in case you dont have L size of egg whites.
Before I proceed to the Recipe, These are the links that uses egg whites that might be your interest too
Egg whites oatmeal cookies
White egg cookies
Egg whites macaroon , no almond powder
Fluffy moist angel cake without butter and oil
We need:
70 gram Cake flour/ all purpose flour
20 gram Cocoa powder
20 ml Rice oil/ vegetable oil
60 gram Unsalted butter
85~90 gram Brown Sugar
4 L size of White eggs ( 144 gram~ 148 gram)
Bake at pre heated oven 180*C
Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
Angel Food Cake Recipe
Angel food cake, as light as a cloud, never fails to amaze! See which ingredients to use, steps to take, and get cracking!
Ingredients:
1 1/4 cups (315 mL) sifted cake and pastry flour
1 1/2 cups (375 mL) granulated sugar, divided
1/4 tsp (1.25 mL) salt
1 3/4 cups (440 mL) egg whites (13 to 15 egg whites), at room temperature
1 ½ tsps cream of tartar
1 tsp (5 mL) vanilla extract
Tip:
Serve with whipped cream, fruit, ice cream, fruit sauce, chocolate sauce, or glaze.
Perfect Angel Food Cake Recipe:
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Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
Chocolate Angel Food Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Angel Food Cake. I love the look of this Chocolate Angel Food Cake, both its lovely chocolate brown color and its ragged top and sides. It has a wonderful light and spongy texture to go with its sweet chocolate flavor.
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