Homemade Angel Food Cake
|Fresh egg whites||1 1⁄2 Cup (24 tbs) (Large eggs)|
|Cake flour||1 Cup (16 tbs) (measure by dipping dry measure into flour container, filling to overflowing, and sweeping off excess)|
|Granulated sugar||1 1⁄2 Cup (24 tbs) (divided)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
1. In a bowl of a stand mixer, pour in the egg whites and make sure they are at room temperature.
2. Beat the egg whites on medium speed for about 1 minute until frothy.
3. Stop the machine and add the cream of tartar when there are some bubble formations in the bowl.
4. Resume beating the whites and the cream of tarter for 1 minute or so on medium speed, until the whites form soft peaks.
5. Make sure the egg whites have become soft and not stiff, by putting in a beater blade and checking for softness.
6. On a medium-low speed, gradually add 3/4 cups of sugar to the whites, about 1 tablespoon at a time.
7. Add the vanilla extract and increase the speed to medium high. Continue beating until the whites form stiff peaks that don't droop at their tips when lifting with a spatula.
8. Take a large bowl, scrape the whites into it.
9. In another bowl, sift the dry ingredients of flour with 3/4 cup of the sugar and salt 4 or 5 times to aerate it thoroughly.
10. Add one-fourth to one-fifth of this dry ingredients over the whites. Fold together with the rubber spatula just until the dry ingredients are almost incorporated.
11. Rotate the bowl as you cut down through the whites with the edge of the rubber spatula, sweep the spatula across the bottom of the bowl towards you, and bring the spatula up with a mound of whites. Work quickly but gently.
12. Repeat with the remaining dry ingredients, folding until the batter looks smooth.
13. Spoon the batter into the prepared aluminium pan, use a table knife to cut through the batter in concentric circles to cut large air bubbles, and smooth the top of the batter with the rubber spatula.
14. Put the cake in the lower third rack position of a cold oven and turn it on to 375 degrees F.
15. Bake the cake for about 35 to 40 minutes, until the top is nicely browned and puffed with a few cracks on the top, and the cake springs back when gently pressed.
16. Remove cake from oven and immediately turn the cake pan upside down over the neck of a wine bottle and let stand until completely cool, about 3 hours.
17. Remove cake from pan as described, cut into portions with a serrated knife and serve it on a dessert plate either plain slice or garnish with some low fat whipped cream or any flavoured ice cream. You can also top it with some seasonal cut fruits.