How To make Angel Food Cake
12 Egg whites
1 1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 c Sugar
1 c Cake flour; sifted
1 1/2 ts Vanilla extract
Recipe by: Southern Living
Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over egg white mixture, 1/4 cup at a time; fold in carefully. Fold in vanilla. Pour batter into an ungreased 10-inch tube pan, spreading evenly. Bake at 375 degrees for 30 to 35 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan 10-inch cake.
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How To make Angel Food Cake's Videos
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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Homemade Angel Food Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 371
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
12 Egg Angel Food Cake Recipe, Old Fashioned Southern Baking
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ANGEL FOOD CAKE / EGGWHITE CAKE recipe
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Best Angel Food Cake Ever--Grandma's Secret Ingredient
My elderly mother has been baking Angel Food Cakes for a long time, I had her over for a special session of baking one morning. She was shy and quiet, but we got our video made and added the special ingredient Love into the cake.
Angel Food Cake
1 1/4 cups cake flour
1 3/4 cups sugar -divided
1 1/2 cups egg whites
1 1/2 tsp cream of tatar
1/4 tsp salt
1 tsp vanilla
Sift together flour and 3/4 cups sugar-twice.
Beat egg whites until foamy. Add cream of tatar, salt and vanilla,
Continue beating to a soft peak stage. Beat in remaining cup of sugar, a tablespoon at a time. Be careful not to overbeat. Add flour-sugar mixutre in 3 or 4 parts, gently folding in. using 12 strokes each time. Pour into Angel Food Cake Pan, cut through batter to remove large air bubbles. Bake in 375 degree oven for about 40-50 minutes. Cool before removing from pan. Recipe by Polly Dodge Holben shared with her by her husband Roy Holben's aunt Audrey Dixon Copeland Gillian, in the 1960's.
Enjoy this old recipe that has been in my family for many years.
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.