Never Buy Store Bought Angel Food Cake Again Angel Food Cake Recipes

NEVER BUY STORE BOUGHT ANGEL FOOD CAKE AGAIN ANGEL FOOD CAKE!

Steps:

• In a bowl, mix together the confectioner's sugar and the flour. Set aside.
• Next, you must separate the egg whites from the yolks. You will need one and a half cups of egg whites and this always ends up being 12 large eggs for me. (Suggestion - crack each egg into a small cup, and then pour into a measuring cup. That way, if you do happen to break a yolk, you won't ruin the whole batch and have to start over. No egg yolks can be in the egg whites. Save the yolks for something else! I also have better results when I allow the egg whites to come to room temperature, but if you are crunched for time, don't sweat it!).
• Pour the egg whites into a metal bowl (cannot be plastic) and set aside.
• Dump in the cream of tartar, the vanilla extract, the maple extract and salt to the metal bowl of egg whites. Using an electric hand mixer, whip together until soft peaks begin to form - this usually take just a minute or two for me. I can never tell what a "soft peak" is supposed to look like, so I just keep going until it is thicker looking and kind of comes up with the beaters when I pull them out. (If you do not have an electric mixer, you can do this with a whisk. You will not need to go to the gym for any upper body training after this.).
• Add the flour mixture a little at a time and mix with the electric mixer after each addition.
• Add the sugar and mix well together with the electric mixer.
• Pour it all into an ungreased tube cake pan.
• Bake at 350 degrees for about 40 minutes. I tend to underbake mine just a little, since it will continue to brown slightly, after you remove it from the oven and allow it to cool.
• I usually will run the end of a rubber spatula around the edge of the cake pan, after the cake has cooled slightly and has started to pull away from the sides of the pan. Dump it out onto a cake plate and try not to eat the entire thing while it is warm!

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

ANGEL FOOD CAKE--DELUXE

Steps:

• .Heat oven to 375 degrees.
• Stir together cake flour and confectioner's sugar; set aside.
• In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
• Add the granular sugar, 2 tablespoons at a time, beating at high speed until the meringue holds stiff peaks. (This takes up to 10 minutes.).
• Gently fold in the extracts by hand.
• Sprinkle the flour-confectioner's sugar mixture, 1/4 cup at a time, over the meringue, folding it in gently just until flour-sugar mixture disappears. DO NOT OVER-MIX OR CAKE WILL BECOME TOUGH!
• Push batter into ungreased tube pan, turning it several times to fill pan evenly. Gently cut through the batter with a knife to remove air bubbles.
• Bake 30-35 minutes or until the top springs back when touched lightly with finger.
• Remove from oven and immediately invert the tube over weighted glass bottle; let hang upside down until cake is completely cool (about 2 hours.).
• To remove cooled cake from tube pan, loosen first by moving table knife up and down against side of pan. Next, turn the pan over and hit one side; the cake will slip out onto the platter.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.