Posted by: hyacinthus | August 22, 2011

Angel Food Cake

After baking a kueh lapis with 25 egg yolks and 5 egg whites, I’m left with 20 egg whites. So, I was elated to find this recipe which uses a cup of egg whites!

I baked my first Angel Food Cake today using erm… a bundt pan. That wasn’t a wise thing to do. You should bake it using an 10-inch tube pan (or chiffon cake pan) with parchment paper rightly sized and lined at the bottom. The cake should be cooled upside down after baking so that its shape holds. Have patience 😉

Nevertheless, I managed to scrape the cake out in one piece 🙂

Can you spot the missing piece in this picture? I ate it after taking the above picture 😉

Here’s the recipe taken from “All Cakes Considered” by Melissa Gray. I bought it from Shermay’s Cooking School at S$41.95.

Ingredients

1 cup sifted cake flour
1 ¼  cups sugar {Personally, I find the cake a little too sweet. May reduce amount to 1 cup next time. But, I’m not sure how it would affect the recipe…}
1 cup egg whites (8 to 10 large egg whites)
1 teaspoon cream of tartar {I omitted this}
½ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon almond extract

Method

1. Center a rack and preheat the oven to 375ºF {or 180ºC}. Line the tube pan {I used Bundt Pan. Don’t. Cos you will have problem getting the cake out…} with parchment paper, but DO NOT SPRAY or GREASE the pan.

2. Dry whisk the flour and with ¼ cup of the sugar together. Set aside.

3. With the mixer on medium-high and whisk attachment in place, whisk the egg whites, cream of tartar and salt until mixture is frothy.

4. Add the remaining one cup of sugar gradually. Whisking furiously after each addition.

5. Increase the mixer speed to high and continue beating until the egg whites are at stiff peak stage but not dry.

6. Shift down to medium speed, add the flavorings and beat till just incorporated. DO NOT OVERBEAT.

7. Remove the bowl from the mixer. Sprinkle ¼ cup of your flour mixture over egg whites and fold into the egg whites. This may take 15 – 20 folds.

8. Continue to fold the remaining flour mixture into the egg whites. ¼ cup at a time.

9. Pour the batter into the parchment paper lined, UNGREASED tube pan. Avoid trapping big air bubbles and smooth the top of the batter using spatula.

10. Center the pan on the oven rack and bake for 35 to 40minutes, until cake tested done.

11. Cool the cake in the pan for 5 minutes. Then, invert the pan and slip the tube portion over the neck of a long-necked bottle so that the cake is hanging upside down. We do this because Angel Food Cake is delicate and while cooling, it can actually collapse on itself if left upright.

12. When the cake is fully cooled, turn the pan right side up. Take a rubber spatula and carefully insert between the cake and the pan. Run round the sides and around the center tube to release the cake from the pan.

Have fun baking! 🙂

* Note. The instruction is rather verbose. So, I have omitted the chatter from original…. 

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