Angel Food Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Angel Food Cake. An Angel Food Cake, or Angel Cake, is a ring shaped cake with a beautiful golden brown crust and a soft and spongy, snowy white interior. This cake has four main ingredients; egg whites, sugar, vanilla extract, and flour. It does not contain egg yolks, butter, or oil, so it is perfect for those watching their fat intake. It can be eaten plain with just a dusting of powdered sugar, and I really like it with fresh fruit and softly whipped cream.
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Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe:
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Classic Angel Food Cake!! How to Make Angelfood Cake Recipe
Learn how to make the most tender, softest, lightest and airiest angel food cake from scratch!! This is super easy to make so don't be intimidated by it. You'll never use a box mix again once you give this a try!
What you'll need:
1 cup (110 g) cake flour
1 1/4 cups (250 g) white granulated sugar, divided
1/4 tsp salt
1 1/2 cups (355ml) egg whites (about 10 eggs)
1 tsp cream of tartar (or tartaric acid)
1 Tbsp lemon juice
1 tsp vanilla extract
In a medium bowl, sift together flour, 1/2 cup (100 g) sugar and salt. Set aside.
In the bowl of a stand mixer or a large bowl using an electric hand mixer, start beating egg whites. When frothy and approximately doubled in size, add in cream of tartar and lemon juice. Bet until soft peaks form. Gradually add in remaining 3/4 cup (150g) of sugar while beating on medium-high. When stiff peaks form, fold in vanilla extract. When mixed well, gently fold in sifted dry ingredients. When no more streaks of flour remain, transfer batter to an ungreased angel food cake or tube pan. Even the top and bake in a preheated 350*F (175*C) for 40-45 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean.
Remove from oven and turn upside down and cool completely. When cool, run a knife around the edges of the pan and turn cake out onto a cake plate. Use a serrated knife to cut and serve. Enjoy!!
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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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Homemade Angel Food Cake Recipe + Whipped Cream & Fresh Berries
You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.
Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan. it is often served with whipped cream and fresh fruit. It’s a fantastic easy to make light dessert that is great to serve to family or guests.
Ingredients for this recipe:
• 2 cups sugar
• 1 cup cake flour
• ¼ teaspoon sea salt
• 12 egg whites
• 1 ½ teaspoons cream of tartar
• 1 ½ teaspoons vanilla
Serves 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Cool Time: 60 minutes
1. Preheat the oven to 350°.
2. Pulse the sugar 30-35 times at high speed in a food processor.
3. Sift the sugar and then divide it in half into two separate bowls.
4. Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
5. In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
6. Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
7. Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
8. Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
9. Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
10. Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
11. Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
12. Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.
Chef Notes:
Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.
How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.
This is the angel food cake pan that I used (this is an affiliate link which allows me to make some $$ on the sale if you choose to buy it):
You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.
If you do not have a stand mixer then you can absolutely use an electric hand mixer.
Be sure to completely fold in the flour-sugar-salt before adding more.
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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