ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe
This deliciously light & fluffy SPONGE CAKE originated in the United States... becoming popular in the late 19th century!! Made with whipped egg whites, cream of tartar and flour gives it the nickname FOOD OF THE ANGELS...NO butter or oil used!! LOW IN CALORIES!! Click on SHOW MORE below for full recipe...
ANGEL FOOD CAKE
Preheat oven to 350 degrees F.
DO NOT oil, butter or flour Bundt/Tube pan
1 - 1/4 cups egg whites (about 9-12 egg)
1 -1/2 cups sugar
1 cup cake flour
1 - 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1. Sift flour and 1/2 cup of the sugar twice. Set aside.
2. Add egg whites, cream of tartar, salt, vanilla and almond extracts into a very clean large mixing bowl. Using mixer, on medium-high speed, beat ingredients together until soft peaks form. Increase beating speed to high. Adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form.
3. Gradually fold in sifted flour/sugar mixture, about 1/2 cup at a time, into eggs whites until well blended.
4. Gently spoon into a 10-inch bundt/tube pan. Using a knife, cut through batter to remove any air pockets.
5. Bake in a preheated 350 degree F. oven, on the low rack, for 35 - 40 minutes or until lightly golden in color and entire top appears dry.
6. Immediately invert pan onto cooling race; cooling completely, about 2 hours.
7. Carefully run knife around side and center tube of pan. If cake sticks to bottom of pan...Vigorously shake pan north, south, east and west until loose.
8. Place Angel Food Cake onto plater. Serve with fresh fruit(s), whipped cream and/or ice-cream.
Serves 12 - 16
ENJOY!! -Deronda :)
TIPS: 1 serving = about 115 calories. Cake maybe frozen up to 3 months in airtight packaging.
#food #cake #recipe #video #homemade #dessert #eating #sweet
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
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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.
Chocolate Angel Food Cake Recipe
When separating egg yolks for some recipes, it feels so wasteful to just throw away those egg whites. You can always save the whites, freeze them, and use them to make an amazing chocolate angel food cake
Amazon Affiliate Link for Angel Food Cake Pan:
Ingredients:
1 1/2 cups sugar, divided
2 tablespoons cornstarch
1/3 cup cocoa powder
3/4 cup all purpose flour
12 large egg whites
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
Email us: ArtOfCreationHomestead@gmail.com
chocolate angel food cake recipe
DIY Angel Food Cake
Angel food cake is a super light donut shaped sponge cake that is egg yolk free, butter free and a really fun challenge to make, apparently it caused quite a problem on episodes of the Bake off and Masterchef! It has a very light texture (the 12 egg whites probably help here!) and puffs up into huge wedges when baked. In the UK we have angel cake which is 3 different colour tiers of cake, but angel food cake is a much more meringue like batter, that tastes incredible! I hope you give this a try, it's a fun recipe project to attempt!
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Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
RECIPE:
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Kondensmilch mit Eier schlagen! Sie werden staunen! Alle suchen dieses Rezept! Kuchen in 15 Minuten
Einfach Eier mit Mandarinen verquirlen! Ich habe meine Familie mit diesem Kuchen überrascht!
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3 Mandarinen.
1 Ei.
100 Gramm Kondensmilch (3,5 OZ).
1 Teelöffel Vanilleessenz.
100 ml Milch (1/2 Glas).
150 Gramm Mehl (5,3 OZ).
1 Teelöffel Backpulver.
Bratpfanne 20 cm (7,8).
10 Gramm Butter (0,35 OZ).
50 Gramm Kondensmilch (1,75 OZ).
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