Angel Food Cake
Strawberries, blueberries and other berries. They give a special taste to an already delicious cake!
Instructions how to make this cake
1. Set oven to 350F. Add the the flour and half the sugar to the bowl of a food processor and whiz, whiz, whiz. You’ll want them mixed and all fluffed up. Afterwards give them a quick sift into a bowl and set aside. If you don’t want to use a food processor you can just sift the ingredients 5 or 6 times.
2. Separate the egg whites into a small bowl transferring each egg white into a measuring up or bowl. Try not to crack the eggs right into the bowl because a piece of shell, bad egg or broken yolk can make things unpleasant to say the least. Add the egg whites, cream or tartar, salt and vanilla into the CLEAN bowl of your stand mixer fitted with a whisk attachment. Mix on low then increase speed to medium-high.
3. Once the eggs are frothy begin slowly adding in the remaining sugar a tablespoon at a time while the mixer is running. Don’t rush this step as it’s the key to a thick marshmallowy meringue. You should scrape the bowl down once or twice during this step to achieve a uniform meringue with no pools of runny stuff at the bottom.
4. Run the mixer until you have stiff peaks that hold their shape and have a thick texture.
5. Fold the dry mixture to the meringue a quarter cup at a time.
6. Gently fold until the all the dry mixture has been incorporated. Use the spatula to cut through the middle then swoop up along the edge, turn the bowl and repeat.
7. Transfer the batter to the angel food pan and run a knife or skewer through to help break up any larger air bubbles. Transfer to the oven and bake for 35-40 minutes at 350F The cake is done when golden in color and a skewer inserted in the middle comes out clean.
8. After baking invert onto the counter to cool for an hour. The cake cools upside down in the pan so it retains it’s super-fluffy texture. Once cool, run a knife along the inner and outer edge then lift the cake from the pan and run a knife along the bottom. Invert cake onto a cake plate and dust with powdered sugar. Serve alone or with whipped cream and fruit.
A few extra tips
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- DON’T grease/butter/oil your cake pan! The batter needs to cling to the wall of the pan to rise properly.
- If you don’t have cream of tarter you can use an equal amount of white vinegar or lemon juice to stabilize the egg whites.
- Super fine sugar is amazing for meringues but if you can’t find it either whiz regular granulated sugar in the food processor or use it as is and just make sure to sprinkle in ever so slowly.
- Take care when folding in the dry ingredients. You’re incorporating them gently being careful not to crush the air bubbles in the meringue.
Author of video content: Preppy Kitchen