Angel
Food Cake: Preheat your oven to 350
degrees F (180 degrees C) and place the oven rack in the center of the oven. You
will need a
10 inch (25 cm) two piece Angel Food Cake (tube) pan. (Don't use a non
stick pan.)
In a bowl,
sift or whisk the cake flour with 3/4
cup (150 grams) of the superfine white sugar, and the salt.
In the bowl of your electric
stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites
and the cream of
tartar until soft peaks
form. Gradually beat in the remaining 3/4 cup (150 grams) superfine white sugar,
a tablespoon at a time,
until the meringue holds stiff peaks and is thick and glossy. Beat in the vanilla extract and almond extract.
Sift the flour
mixture over the egg whites (about one quarter of the flour mixture at a time)
and gently but quickly fold the flour into the egg whites. You can use a
wire whisk or a rubber spatula. (It is important not to over fold the
batter or it will deflate.)
Pour the batter into the pan
and run a wooden skewer or knife through the batter to get
rid of any air pockets. Smooth the top and bake in the preheated oven for about
35
- 40 minutes or until a wooden skewer inserted into the center of the
cake comes out clean and the cake springs back when gently pressed. (The
top of the cake will have cracks.)
Immediately upon removing from
the oven, invert the pan. Suspend the pan by placing the inner tube on the
top of a flat topped glass or bowl. Allow the cake to cool completely (about 1 1/2
hours).
Then run a long
sharp knife around the sides of the pan to loosen the cake and then remove the
cake from the pan. Next, run a metal spatula or knife along the bottom and
center core of the pan and remove. Place the cake, right side up, on your
serving plate. Cut the cake with a serrated knife using a sawing motion.
This cake is best
served on the day it is made, but it can be covered and stored in the
refrigerator for several days. It is
great toasted.
This cake can be eaten alone
with just a dusting of powdered sugar. Is also wonderful
with fresh berries and softly whipped cream.
Serves 10 - 14
people.
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