angel food cake
Cakes, Categories

Homemade Angel food cake

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Homemade Angel food cake

Recipe by Donna
Servings

4

servings
Prep time

25

minutes
Cooking time

35

minutes

You’ll love the light and fluffy taste of this Angel food cake.

Ingredients

  • 3/4 cup all purpose flour

  • 1 Tbsp cornflour

  • 3/4 cup icing sugar

  • 6 egg whites, at room temperature

  • 1/4 + 1/8 cream of tartar

  • pinch of sea salt

  • 3/4 cup icing sugar

  • 1 tsp vanilla extract

  • Berries and whipped cream

Directions

  • Preheat your oven to 325F/ 160C
  • Measure the flour, cornflour and icing sugar very carefully into a large bowl. Whisk together with a wire whisk.
  • Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl, and then again into the second bowl ( so you’re sifting the mixture 3 times). Set aside.
  • Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
  • Whip on medium speed until foamy. Add the cream of tartar and salt
  • Continue whipping on high speed until soft peaks form.
  • While continuing to whip on medium high speed, add the 3/4 cup icing sugar slowly, about 2 tablespoons at a time, until it is fully incorporated.
  • Increase the speed to high and whip until hard peaks form, adding the vanilla extract as it whips.
  • Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a critical step, so take care and take your time.
  • Pour the batter slowly into an ungreased 7 inch tube pan and smooth out the top carefully.
  • Bake for 35-40 minutes at 160C, or until the top of the cake is golden brown and the cake springs back when you touch it gently.
  • Invert the cake to cool ( turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn’t fall as it cools and that it maintains it’s grand height.
  • Let the cake cool completely to room temperature( let it cool for at least a hour) before slicing and serving with fresh berries and whipped cream.

Notes

  • Store this cake in an airtight container for up to 3 days.

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