Martha Stewart Makes Angel Food Cake 3 Ways | Martha Bakes S1E6 Angel Food Cake
Want to learn how to make angel food cake? In this episode, Martha shows how easy it really is to make a cake as fluffy and light as a cloud. Simple tips and tricks will help the viewer to make three variations; from a classic angel food cake to a coconut cloud filled one with pillows of Swiss meringue, and mini brown sugar angel food cakes with hints of molasses flavor.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:26 Classic Angel Food Cake
3:02 This is a tube pan
5:51 Mini Angel Food Cakes with Brown Sugar Batter
11:22 Coconut Cloud Cake
15:56 How to Serve Angel Food Cakes
16:25 How to Make Elderflower Syrup
17:07 How to Make Hot Fudge
Full Recipes:
Classic Angel Food Cake -
Brown Sugar Angel Food Cakes -
Coconut Cloud Cake -
#marthastewart #angelfood #cake #dessert #bakedgoods
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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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How to Make Perfect Angel Food Cake | The Stay At Home Chef
Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 3 cups powdered sugar, divided
• 1/4 teaspoon salt
• 1 cup cake flour
• 12 egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1½ teaspoons cream of tartar
✅Instructions
00:00:20 - Using a tube pan for Perfect Angel Food Cake
00:01:06 - Separate 12 egg whites into a large mixing bowl
00:01:33 - Why use cake flour and powdered sugar for Perfect Angel Food Cake recipe
1️⃣ 00:01:21 - In a large mixing bowl, sift together 1½ cups powdered sugar with salt, and cake flour. Set aside.
2️⃣ 00:02:06 - In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1½ cups of powdered sugar until stiff peaks form.
3️⃣ 00:03:12 - Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
4️⃣ 00:03:49 - Scrape into an ungreased tube pan.
5️⃣ 00:04:17 - Bake in a 350 degree oven for 40 to 45 minutes, until the top is lightly browned and is dry to the touch.
6️⃣ 00:04:30 - Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1½ hours. Tap the sides and and bottom and gently remove the cake from the pan.
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Heavenly, Airy Angel Food Cake
My favorite recipe on the whole blog! This Angel Food Cake recipe uses all-purpose flour (but does includes tips to use cake flour, if you choose). I’m walking you through all the tips and tricks so yours comes out perfectly every time!
Recipe:
Ingredients
1 ¼ cup powdered sugar (156g)
¾ cup + 2 Tablespoons all-purpose flour (110g) OR you can use 1 cup/110g of cake flour
1 ½ cups egg whites², room temperature preferred 10-12 egg whites (375ml)
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
¼ teaspoon almond extract optional
¼ teaspoon salt
1 cup granulated sugar (200g)
strawberries and homemade whipped cream for topping optional
Instructions
00:00 Introduction
00:29 Preheat oven to 375F (190C).
00:33 In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
02:34 With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About 10-15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
03:16 Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
04:18 In a medium sized bowl, whisk together powdered sugar and flour.
04:40 Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
05:35 Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
06:24 Bake the cake on 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
06:40 Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
07:03 Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
07:50 Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
Notes
*You want to be sure that you crack these into a completely grease-free bowl and that there are absolutely NO pieces of yolk in with the whites. My suggestion is to crack each egg in a smaller bowl and then immediately transfer it to your measuring cup; don't crack every egg directly into the measuring cup because if you accidentally get a bit of yolk in the cup near the end that you can't scrape out, you will have to discard all of the whites and start over
** Stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture
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Angel Food Cake | Egg Whites Cake
#AngelFoodCake #EggWhitesCake #LutongPinoy
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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Angel cake: soft and light made with egg whites!
INGREDIENTS
170g (1 cup)of all-purpose flour
6g (1 tsp) of baking powder
200g (1 cup) + 80g (⅓ cup) of sugar
6g (1/2 tsp) of cream of tartar
1 tsp vanilla extract
a pinch of salt
Egg whites of 12 eggs
METHOD
1. Preheat the oven to 160°C/320°F.
2. In a large bowl beat together egg whites with salt and cream of tartar until foamy. Add 200g of sugar in 2-3 portions while still working the egg white mixture with a hand mixer.
3. Beat egg whites with sugar until stiff peaks form. Add vanilla and give it one final whip into the whites.
4. In another bowl whisk flour with sugar. Add ⅓ of the egg whites into the flour mixture and stir carefully to make a thick but light batter.
5. Carefully incorporate ⅔ of the egg whites into the batter, adding it in portions and folding it with a spatula.
6. Pour airy batter into an ungreased bundt cake pan or angel food cake pan (should be around 20cm in diameter).
7. Bake the cake for 45 minutes. Flip it onto the serving plate while it is still hot. Let cool down. Sprinkle with powdered sugar before serving.
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