Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
Angel food cake - recipe
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Today Sonia will surprise you with a traditional very light and soft cake, made only with egg whites: the angel food cake... a sweet cloud, impossible to resist!
Find this and many more recipes on the Giallozafferano App in English
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Today I'll surprise you with a traditional American soft and light cake, made only with egg whites: the angel food cake. It's a true sweet cloud, very difficult to resist. But let's see together what ingredients we'll need:
• 2 cups (480 g) of egg whites that is the whites of about (12 extra-large eggs)
• 1 big pinch of salt
• 1 ¼ cups (250 g) of sugar • ½ tbsp (5 g) of cream of tartar, a leavening agent
• 1/8 tsp (1 sachet) of vanilla powder or 1 tsp of vanilla extract
• 1 1/5 cups (150 g) of flour
Let's make together the angel food cake:
First of all, take the egg whites out of the fridge and keep at room temperature or, if you're short of time, bring them to 110°F (45°C) in a bain marie, stirring with a whisk, but without beating.
Now it's time to beat the egg whites until stiff, so use a planetary mixer, or a common electric beater, and let it run. As soon as the egg whites turn white, add the cream of tartar, then the sugar and the vanilla, one third at a time.
To get this result, beat the egg whites for 10-15 minutes at medium speed. Now add the sifted flour and the salt... stir gently to fold the ingredients.
The angel food cake doesn't involve the use of fats, that's why in the USA there is a special angel cake pan, that is tall with a flat removable bottom, but if you can't find it just use a tube pan with at least the flat bottom. In this case, line with parchment paper, and put in the cake batter.
After putting the batter in the cake pan, take a spatula or a knife and cut gently through the batter to remove any air bubbles. Then even out the batter and bake in a static oven at 350°F (180°C) for about 40-50 minutes.
40-50 min. - 350°F (180°C)
After such time, let the angel food cake rest for 10 minutes inside the cake pan, then take it out, sprinkle with powdered sugar and, why not, since it's so light, serve with sauces, fruit or jam. From Sonia and GialloZafferano, bye and see you next video recipe.
ANGEL FOOD CAKE RECIPE/EGG WHITE CAKE/No Butter, Oil or Baking Powder
EP-37 Angel food cake is light and airy and deliciously sweet. This perfect angel food cake recipe is so easy to make for the perfect sponge cake every time. You're going to love it!
Ingredients ????
1 & 1/2 or 2 cups powdered sugar divided
1/4 teaspoon salt
1 cup cake flour or All Purpose Flour
12 egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional )
1 & 1/2 teaspoons cream of tartar
DIRECTION
1. Set oven to 350F. Add the the flour and half the sugar to the bowl of a food processor and whiz, whiz, whiz. You’ll want them mixed and all fluffed up. Afterwards give them a quick sift into a bowl and set aside
2. Separate the egg whites into a small bowl transferring each egg white into a measuring up or bowl. Try not to crack the eggs right into the bowl because a piece of shell, bad egg or broken yolk can make things unpleasant to say the least. Add the egg whites, cream or tartar, salt and vanilla into the CLEAN bowl of your stand mixer fitted with a whisk attachment. Mix on low then increase speed to medium-high.
3. Once the eggs are frothy begin slowly adding in the remaining sugar a tablespoon at a time while the mixer is running. Don’t rush this step as it’s the key to a thick marshmallowy meringue.
4. Run the mixer until you have stiff peaks that hold their shape and have a thick texture.Fold the dry mixture to the meringue a quarter cup at a time.
5.Gently fold until the all the dry mixture has been incorporated. Use the spatula to cut through the middle then swoop up along the edge, turn the bowl and repeat.
6.Transfer the batter to the angel food pan and run a knife or skewer through to help break up any larger air bubbles. Transfer to the oven and bake for 35-40 minutes at 350F The cake is done when golden in color and a skewer inserted in the middle comes out clean.
7. After baking invert onto the counter to cool for an hour. The cake cools upside down in the pan so it retains it’s super-fluffy texture. Once cool, run a knife along the inner and outer edge then lift the cake from the pan and run a knife along the bottom. Invert cake onto a cake plate and dust with powdered sugar. Serve alone or with whipped cream and fruit.
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How to Make Angel Food Cake
This is an easy, classic Angel Food Cake recipe that uses all-purpose flour (but does includes tips to use cake flour, if you choose).
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Ingredients
1 1/4 cup powdered sugar (156g)
3/4 cup + 2 Tablespoons all-purpose flour (90g) OR you can use 1 cup of cake flour
1 1/2 cups egg whites at room temperature 10-12 egg whites (375ml)
1 1/2 teaspoon cream of tartar
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract optional
1/4 teaspoon salt
1 cup granulated sugar NOT powdered (200g)
strawberries and homemade whipped cream for topping optional
Instructions
00:00 Introduction
Preheat oven to 375F (190C).
00:34 In a medium sized bowl, whisk together powdered sugar and flour and set aside.
01:13 In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
02:21 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.
Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
03:04 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.
03:36 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.
04:00 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.
04:12 Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
05:26 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.
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How to Make Angel Food Cake
Learn how to make this decadent-tasting but actually fat-free cake.
Angel food cake might taste decadent, but did you know it's a fat-free cake? In this video, you'll learn how to make angel food cake from scratch. You'll find out the secret that makes angel food cake as light as a cloud. This video shows you a simple step-by-step process for preparing the cake. So you'll be sure to get whipped egg whites with stiff peaks and a glossy appearance. You'll see a nifty tip for breaking up air pockets in the batter and for cooling the angel food cake when it comes out of the oven. Once cool, decorate your angel food cake with a sweet glaze, pineapple slices, or chocolate or vanilla icing.
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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!
BLOG POST AND RECIPE ►
BOSCH UNIVERSAL PLUS MIXER ►
HOW TO USE A SCALE ►
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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