Richard Wittys Angel Food Cake Recipes

ANGEL FOOD CAKE WITH GRAPEFRUIT COMPOTE

Steps:

• Make the cake: Preheat the oven to 350 degrees F.
• Combine the flour, 3/4 cup of the sugar, and the salt in a medium bowl and whisk to combine.
• In a large bowl, combine the egg whites with the cream of tartar and the vanilla. Beat with an electric mixer on medium speed until frothy. Increase the speed to high and gradually add the remaining 3/4 cup sugar, a few tablespoons at a time. Beat until the egg whites form glossy, medium-stiff peaks.
• Sift about one-third of the flour mixture onto the egg whites and fold in with a large rubber spatula until almost completely incorporated. Continue sifting and folding in the flour mixture until all of the flour is incorporated.
• Spoon the batter into an ungreased tube pan, gently smoothing the top. Bake until golden brown and the top springs back when gently pressed, 35 to 40 minutes. Turn the pan upside down on a cooling rack and cool completely.
• Run a thin knife around the edge of the cake, then invert to release from the pan.
• Make the compote: Combine the sugar, cinnamon stick, grapefruit peel and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to a brisk simmer and cook until syrupy, 10 to 15 minutes. Stir in the vanilla.
• Meanwhile, use a serrated knife to cut the peel and pith off of the grapefruit. Working over a bowl, use a sharp paring knife to cut between the membranes and release the grapefruit segments. Pour the sugar syrup over the grapefruit segments and let stand at room temperature for at least 5 minutes and up to 1 hour (the longer the compote sits, the more it infuses). Serve immediately or refrigerate for up to 3 hours.
• Serve the angel food cake topped with grapefruit compote.

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.

HEAVENLY ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 375°F.
• Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
• Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

ANGEL FOOD CAKE - HOMEMADE

Steps:

• Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
• DO NOT GREASE PAN.
• I always use a two piece angelfood cake pan.
• Heat oven to 375°.
• Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
• Combine the extracts in a small bowl; set aside.
• Beat egg whites, cream of tartar and salt until it forms peaks.
• Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
• If you have a mixing guard for your mixer bowl now would be a good time to attach it.
• Beating on LOW, add flour mixture and extracts slowly.
• Make sure you fold in the sides and bottom of your mixing bowl.
• (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
• Move a knife through batter to remove air pockets.
• Bake 30-35 minutes or until top springs back when touched lightly with finger.
• Invert pan onto a tin funnel to cool completely.
• To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
• Then firmly spank the sides of your pan.
• You could use a knife but this sometime tears the sides of the cake.
• Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
• No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
• Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

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.

RICHARD WITTY'S ANGEL FOOD CAKE

Steps:

• Be certain that your mixing bowl, whisk or beater, and 10-inch tube pan 4 inches deep (preferably with separate rim and bottom sections) are completely clean. Scrub them with detergent, then rinse and dry. Set aside. (There must be no trace of grease on the beating equipment, which would prevent the egg whites from expanding to their maximum. And grease on the pan would inhibit the rising of the cake.)
• Preheat oven to 350 degrees. Set out egg whites in beating or mixing bowl and let them come to room temperature, preferably at least 70 degrees. Measure all other ingredients.
• Sift flour and sugar separately onto sheets of waxed paper. Add salt and about 1/3 cup sugar to flour. Sift the salt, flour and sugar mixture 3 or 4 times; you might prefer to set out 2 large sheets of waxed paper, sifting the ingredients back and forth between them. Hold the sifter or strainer high as you sift, to aerate dry ingredients.
• Begin to beat egg whites, slowly at first, using a rotary beater or electric mixer. (Be careful not to overbeat; whites should form peaks when beater is lifted and should end up moist and glossy, not dry.) When whites begin to get foamy, add cream of tartar, lemon juice, water and flavoring extracts. Begin to beat at high speed and continue beating, without stopping, just until whites form stiff peaks, but are still moist.
• Add 2 tablespoons sugar and beat in at moderately low speed until incorporated. Repeat additions, beating each in completely, until the rest of the sugar has been incorporated.
• Stop beating and sift about a quarter of the flour mixture over egg whites and fold it in with light strokes of a spatula. Repeat with second, third and fourth additions. Do not overfold. Lightly pour the mixture into the prepared pan. Run a thin metal spatula twice through the batter, once near the tube and once near the rim, to eliminate air pockets, and smooth the top.
• Bake 45 minutes, or until cake has shrunk very slightly from sides of pan and springs back when top is pressed lightly. If you use a cake tester, it should emerge clean.
• Remove cake from oven and invert it, still in pan. (Some pans have supporting legs; if yours doesn't, support the central tube of the pan on a narrow-neck bottle.) Let cake ''hang'' 1 1/2 hours, or until thoroughly cool.
• Run a sharp knife around sides of pan and unmold cake. To serve, the traditional method is to ''tear'' the cake into wedges with two forks held back to back, or to divide it with a comblike cake divider. A finely serrated knife, used in a light sawing motion, will cut the cake neatly, despite the time-honored advice about never using a knife.