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
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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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 -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Professional Baker Teaches You How To Make ANGEL FOOD CAKE!
In this video Anna teaches you this delicious, light and fluffy angel food cake, complete with whipped cream and berries to serve. Click on SHOW MORE for recipe ingredients and directions.
Recipe Ingredients for Angel Food Cake:
1 cup cake and pastry flour
1 cup granulated sugar
8 large egg whites, room temperature
½ tsp cream of tartar
⅒ tsp salt
½ cup icing sugar, sifted
½ tsp vanilla extract
whipped cream and berries, to serve
Recipe Directions
1. Preheat the oven to 325ºF (160ºC).
2. Sift the flour and granulated sugar twice and set aside.
3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
4. Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).
5. Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out.
6. Serve the cake with whipped cream and berries, if you wish.
7. The cake will keep, well wrapped (not refrigerated) for up to 3 days.
Makes 1 10-inch tube cake.
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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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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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