This one comes to us courtesy of my good friend Andy who celebrated her third or fourth 21st Birthday last week. In her honor this strawberry angel food cake was born.
Angel Food Cake
1 ¾ cups pasteurized egg whites, room temperature (roughly equalt to 12 large egg whites)
Angel Food Cake
1 ¾ cups pasteurized egg whites, room temperature (roughly equalt to 12 large egg whites)
¼ teaspoon salt
2 teaspoons cream of tartar
1 ½ cups powdered sugar
1 ½ teaspoons of real vanilla extract
1 cup cake flour, sifted
Preheat oven to 350 degrees.
Sift flour, ½ cup fine sugar and salt; then sift it again, and again… until your patience runs out. Save the mixture for later use. In a very clean, dry bowl beat egg whites at medium-high speed until frothy and bubbly. When white but not yet forming stiff peaks add the vanilla and cream of tartar. Continue the beating on high until soft peaks form. The trick is to hold the beater upside down or just use a spoon as to not have to unhook and unplug your standing mixer. Once stiff, remove the bowl from the standing mixture.
Sift the flour mixture over egg whites and gently fold in with spatula. Pour the batter into an ungreased tube pan. The ones with the false bottom and little ledge on top to turn the pan upside down are the best.
Bake at 350 for 45 to 50 minutes. The top will look cracked and golden brown.
Turn the cake pan upside down on a cooling rack and allow coming to room temperature. When cool use a knife to loosen the sticky batter from the sides. Take out the false bottom and run the knife to loosen. Once you have rescued your cake and it is free decorate, ice, glaze, or simply just devour as desired.
For Andy’s cake I used a strawberry glaze, cream cheese frosting, and fresh strawberries to decorate.
I was always intimidated by angel food cake, don’t be just have the right pan and clean bowl to whip the egg whites.
As always, much love, many blessings and happy baking.
Preheat oven to 350 degrees.
Sift flour, ½ cup fine sugar and salt; then sift it again, and again… until your patience runs out. Save the mixture for later use. In a very clean, dry bowl beat egg whites at medium-high speed until frothy and bubbly. When white but not yet forming stiff peaks add the vanilla and cream of tartar. Continue the beating on high until soft peaks form. The trick is to hold the beater upside down or just use a spoon as to not have to unhook and unplug your standing mixer. Once stiff, remove the bowl from the standing mixture.
Sift the flour mixture over egg whites and gently fold in with spatula. Pour the batter into an ungreased tube pan. The ones with the false bottom and little ledge on top to turn the pan upside down are the best.
Bake at 350 for 45 to 50 minutes. The top will look cracked and golden brown.
Turn the cake pan upside down on a cooling rack and allow coming to room temperature. When cool use a knife to loosen the sticky batter from the sides. Take out the false bottom and run the knife to loosen. Once you have rescued your cake and it is free decorate, ice, glaze, or simply just devour as desired.
For Andy’s cake I used a strawberry glaze, cream cheese frosting, and fresh strawberries to decorate.
I was always intimidated by angel food cake, don’t be just have the right pan and clean bowl to whip the egg whites.
As always, much love, many blessings and happy baking.
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