Angel Food Cake | Egg Whites Cake
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ANGEL FOOD CAKE
This cake is made with egg whites, sugar, vanilla, and flour. It does not contain egg yolks or any fat so it is perfect for those watching their fat intake.
This is the answer if you are wondering what to do with the egg whites after making leche flan or any other recipes that require egg yolks only. Or if you are making this recipe from scratch, don't throw the yolks away because you can create smooth and creamy leche flan out of it. Check out my video on how to make leche flan (link below).
INGREDIENTS:
1 1/2 cups egg whites, at room temperature (from about 12 large eggs)
1/2 tsp salt
2 tsp vanilla extract
1 1/2 cups white sugar
1 1/4 cups sifted plain flour or cake flour
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Smooth and Creamy Leche Flan
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12 Egg Angel Food Cake Recipe, Old Fashioned Southern Baking
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Angel's Food Cake Recipe (Egg Whites Special)
If you have a lot of egg whites from making pandesal, then you can use them to make this soft and fluffy angel's food cake recipe. This recipe is relatively easy to do and requires minimal ingredients. I made some mistakes with my first batch but I corrected those in my second batch. Please watch the full video to see my mistakes on this angel's food cake so you could avoid them.
Angel's Food Cake Recipe
1 3/4 - 2 cups of egg whites
1 cup of flour (Please see notes on video)
1/2 cup powdered sugar
3/4 cup of granulated sugar
1 tsp of Himalayan salt (please see note in video)
1 1/2 tsp of cream of tartar
1/4-1/2 tbsp of lemon juice extract (please see note on video)
2 tsp vanilla extract
Optional toppings:
Strawberries
Blackberries
Blueberries
Whipping Cream
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Angel Food Cake
You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake. This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!
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ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch
STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice
STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water
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ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe
This deliciously light & fluffy SPONGE CAKE originated in the United States... becoming popular in the late 19th century!! Made with whipped egg whites, cream of tartar and flour gives it the nickname FOOD OF THE ANGELS...NO butter or oil used!! LOW IN CALORIES!! Click on SHOW MORE below for full recipe...
ANGEL FOOD CAKE
Preheat oven to 350 degrees F.
DO NOT oil, butter or flour Bundt/Tube pan
1 - 1/4 cups egg whites (about 9-12 egg)
1 -1/2 cups sugar
1 cup cake flour
1 - 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1. Sift flour and 1/2 cup of the sugar twice. Set aside.
2. Add egg whites, cream of tartar, salt, vanilla and almond extracts into a very clean large mixing bowl. Using mixer, on medium-high speed, beat ingredients together until soft peaks form. Increase beating speed to high. Adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form.
3. Gradually fold in sifted flour/sugar mixture, about 1/2 cup at a time, into eggs whites until well blended.
4. Gently spoon into a 10-inch bundt/tube pan. Using a knife, cut through batter to remove any air pockets.
5. Bake in a preheated 350 degree F. oven, on the low rack, for 35 - 40 minutes or until lightly golden in color and entire top appears dry.
6. Immediately invert pan onto cooling race; cooling completely, about 2 hours.
7. Carefully run knife around side and center tube of pan. If cake sticks to bottom of pan...Vigorously shake pan north, south, east and west until loose.
8. Place Angel Food Cake onto plater. Serve with fresh fruit(s), whipped cream and/or ice-cream.
Serves 12 - 16
ENJOY!! -Deronda :)
TIPS: 1 serving = about 115 calories. Cake maybe frozen up to 3 months in airtight packaging.
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How to Make Angel Food Cake - EASY Recipe!! Back to Cake Basics Episode
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A simple, everyday recipe for Angel Food cake! My easy recipes uses regular, all-purpose flour and granulated sugar. It's also less sweet than most store-bought Angel Food cakes! This ultra-fluffy, light and delicate white sponge cake is perfect for your next cake creation. Use this recipe for layered cakes, cupcakes and sheet cakes. It's a simple base that's great with any frosting or flavor! Try it with my 'Berry Whipped Cream Frosting' for a very delicate and fluffy cake!
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