Angel food cake is a labor of love and patience. It has some definite tricks to it which I show you in this video. Mainly, you must be gentle and patient. Treat the egg whites with love and don’t skip any steps.
1 1⁄2 Cup (24 tbs) (Preferably Super Fine)
1 Cup (16 tbs)
1 1⁄2 Cup (24 tbs) (10 To 12 Large Eggs At Room Temperature)
Cream of tartar
1 1⁄2 Teaspoon
Preheat the oven to 350 degrees.
Place sugar in a food processor and process for about 2 minutes until sugar is super fine. Set aside.
Sift the flour and 3/4 cup sugar 4 times. Set aside.
Place the egg whites, water, cream of tartar, salt, vanilla extract and almond extract into a mixer bowl. Beat the egg whites – on medium speed – until soft peaks start to form – about 3 minutes.
Add the remaining 3/4 cup sugar to the egg whites a spoon at a time. Beat for another 3 minutes – until stiffer peaks form and eggs are glossy. Do not over-beat!
Transfer the beaten eggs into a large bowl. Sift enough of the flour/sugar mixture to cover the eggs. Fold carefully but quickly. DO this for about 6 times.
Carefully spoon batter into a 10 inch tube pan. Run a knife in cake a couple times to get rid of any air pockets. Level with spatula and place in oven.
Bake cake for 35 to 49 minutes – until top is light brown and cake springs back when touched.
Invert cake pan onto a colander, bottle neck or funnel. Cook down for 1 hour.
Run a knife around the edges of the cake and remove from mold. Enjoy!
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Angel food cake needs lot of patience prepare it. If you are a person with huge amount of patience and love to experiment then this recipe is for you. Watch the video showing angel food cake as the chef gives ingredients, directions and listen carefully to the tips to make a super soft and yummy cake.