DIY Angel Food Cake
Angel food cake is a super light donut shaped sponge cake that is egg yolk free, butter free and a really fun challenge to make, apparently it caused quite a problem on episodes of the Bake off and Masterchef! It has a very light texture (the 12 egg whites probably help here!) and puffs up into huge wedges when baked. In the UK we have angel cake which is 3 different colour tiers of cake, but angel food cake is a much more meringue like batter, that tastes incredible! I hope you give this a try, it's a fun recipe project to attempt!
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Orange Chiffon Cake Recipe By Food Fusion
A super soft, light and fluffy Orange Chiffon cake, it’s a must try recipe this season #HappyCookingToYou
Written Recipe:
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Orange Chiffon Cake
Recipe in English:
Ingredients:
-Anday ki zardi (Egg yolks) 6 (room temperature)
-Anday ki safedi (Egg whites) 7 (room temperature)
-Maida (All-purpose flour) sifted 2 & ¼ Cups
-Bareek cheeni (Caster sugar) 1 & ¼ Cups
-Baking powder 1 tbs
-Namak (Salt) ½ tsp
-Orange zest 2 tbs
-Orange juice ¾ Cup
-Anday ki zardi (Egg yolks) 6 (room temperature)
-Cooking Oil ½ Cup
-Anday ki safedi (Egg whites) 7 (room temperature)
-Cream of tartar ½ tsp (optional)
-Bareek cheeni (Caster sugar) ¼ Cup
Directions:
-Separate egg yolks and egg whites in two bowls & set aside.
-In bowl,add all-purpose flour,caster sugar,baking powder,salt,orange zest and mix well.
-Add orange juice,egg yolks,cooking oil and beat until smooth batter is formed & set aside.
-In separate bowl,add egg whites and beat until foamy.
-Add cream of tartar,caster sugar and beat until stiff peak forms.
-Now add prepared orange mixture into egg whites mixture and mix gently with the help of the spatula.
-Grease baking pan with cooking oil and pour prepared cake batter.
-Bake in preheated oven at 170 C for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
-Remove the cake from the oven and let it cool & serve!
Recipe in Urdu:
Ajza:
-Anday ki zardi (Egg yolks) 6 (room temperature)
-Anday ki safedi (Egg whites) 7 (room temperature)
-Maida (All-purpose flour) sifted 2 & ¼ Cups
-Bareek cheeni (Caster sugar) 1 & ¼ Cups
-Baking powder 1 tbs
-Namak (Salt) ½ tsp
-Orange zest 2 tbs
-Orange juice ¾ Cup
-Anday ki zardi (Egg yolks) 6 (room temperature)
-Cooking Oil ½ Cup
-Anday ki safedi (Egg whites) 7 (room temperature)
-Cream of tartar ½ tsp (optional)
-Bareek cheeni (Caster sugar) ¼ Cup
Directions:
-Anday ki zardi aur safedi ko alag ker ka bowls mein nikal lein & side per rakh dein.
-Bowl mein maida,bareek cheeni,baking powder,namak aur orange zest dal ker ache tarhan mix ker lein.
-Orange juice,anady ki zardi aur cooking oil dal dein aur smooth batter tayyar hunay tak beat ker lein & side per rakh dein.
-Alga bowl mein anday ki safedi dal dein aur foamy hunay tak beat ker lein.
-Cream of tartar aur bareek cheeni dal dein aur stiff peak form hunay tak beat ker lein.
-Ab tayyar orange mixture ko anday ki safedi walay mixture mein dal dein aur spatula ki madad sa gently mix ker lein.
-Baking pan ko cooking oil sa grease ker lein aur tayyar cake batter dal dein.
-Preheated oven mein 170 C per 35-40 minutes kliya bake ker lein.
-Cake ko oven sa nikal lein aur thanda ker lein serve karein.
Cut Through Batter for Chocolate Orange Angel Food Cake
cut through the batter to let out any air pockets then smooth top
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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To convert grams into US cups, please follow this link:
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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
Chocolate Angel Food Cake
1) Ensure that your bowl and stainless steel bowl are grease-free and water-free. This is very important.
2) Separate your eggs when they are cold then leave the whites on the table for minimum 30 minutes to let them get to room temperature. I left them at 30 minutes.
3) Wash out all your utensils and dry them thoroughly. Wash your chiffon cake tin and dry thoroughly. DO NOT butter or line with parchment paper.
This recipe is adapted from:
21 cm chiffon cake tin.
10 egg whites at rtp (300 grams) at rtp for 30 minutes
110 grams caster sugar
50 grams caster sugar
80 grams sifted cake flour
20 grams cocoa powder
(1/4) tsp vanilla extract
Pinch of salt
Preheat your oven to 180 degree celsius.
Combine the 50 grams caster sugar, 20 grams cocoa powder, salt and 80 grams cake flour and sift them together into another bowl.
Whipping of egg whites:
With the handheld mixer, on low heat at speed 1-2 out of the 5 speeds, whisk the egg whites until foamy and white. Add in one-third of the 110 grams caster sugar into the egg whites and continue to beat till plain white. Scatter in the remaining caster sugar and continue to beat till you see some soft peaks being form. Soft peaks meaning that they tend to droop on the beaters when you hold the beaters up. Add in the vanilla extract and continue to whisk till semi-stiff peaks or firm peaks. Semi-stiff peaks or firm-peaks is when you hold the beaters up, you see that the egg whites form a bird-beak or stand upright.
With a spatula in hand, scatter in one-third of the flour mixture into the egg white mixture. In a folding mixture, use the whisk to lightly and gently whisk the mixture together in a circular motion. Repeat using another one-third of the flour mixture. For the remaining flour mixture, use a spatula to cut the mixture into half then run the spatula to the base of the bowl and fold half of the mixture into the another half of the mixture. Rotate the bowl and continue this folding method until the flour mixture is combined. Continue to fold in the remaining flour mixture until you do not see streaks of flour in the egg white mixture. DO NOT STIR during the whole process. JUST FOLD. You do not want to deflate the delicate foam in egg whites mixture.
Spread your mixture into the prepared chiffon cake tin.
Run a butter knife through the middle of the mixture in the tin.
Bake for about 33-35 minutes. I baked mine in a small oven so the cake was burnt at the top. Immediately after baking, turn the
cake tin upside down by balancing with a heat-proof bowl. Cool the cake in this way for at least 45 minutes or till cool to handle (I cooled for 8 hours).
Unmould it carefully using hands or knife. My demonstration wasn't perfect hence I recommend this video:
For the chocolate sauce recipe (I recommend eating the cake with chocolate sauce.)
(Adapted from:
50 grams golden syrup
note: I made a mistake in the video stating as 30 grams but acutally I used around 50 grams of golden syrup (Original recipe was 30 grams)
20 grams caster sugar
15 grams cocoa powder
50 grams water
20 grams dark chocolate
In a saucepan, add in the golden syrup, caster sugar, cocoa powder and water and stir to combine. Put the saucepan on medium heat and heat till small bubbles appear around the circumference of the mixture in the saucepan. Remove from heat. Add in the chocolate and whisk to combine.
Let cool for around 30 minutes.
Drizzle onto the cake as desired.
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Dusty Roads by Jingle Punks
Italian Morning by Twin Musicom
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Chocolate Orange Angel Food Cake
Mimi makes a prototype of a cake that she's planning to make for someone else later. Angel food cake, but chocolate orange! Originally streamed on May 27, 2021.