Today, I wanna share my angel food cake recipe. It’s an adaptation of many different recipes that I’ve tested. I like my angel food cake to be very moist, light and fluffy. Almost like a cotton candy, that melt in your mouth sorta thing.
Ingredients
1 ¼ cup flour
1 ¼ cup confectioner sugar
1 ½ cup egg whites (10 Large)
2 teaspoon cream of tartar
¼ teaspoon salt
1 ½ teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup granulated sugar
1. Preheat the oven to 375 with a rack in the lower third.
2. Measure and sift the flour and the confectioner sugar together at least 3 times, set aside.
3. Separate eggs, drain off the egg whites into a measuring cup.
4. Prepare a Bain-marie and warm the egg whites until warm to the touch.
5. In a large mixing bowl or in a bowl of an electric mixer, measure in the warm egg whites, cream of tartar, salt, vanilla and almond extracts. Beat whites until frothy, beat in the granulated sugar 2~3tbsp at a time, beating 15 seconds after each addition.
6. Continue beating until meringue is very firm, glossy and smooth. The meringue should hold stiff straight peaks when the whisk is pulled up.
7. Shift in the reserved flour-sugar mixture 3 tbsp at a time over the meringue. Fold in gently by cut and fold motion with a spatula.
8. Transfer batter to a tube pan. Run a knife through the batter, touching the bottom of the pan to eliminate any air pockets. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 30 to 35 minutes (If top darkens too fast, tent with aluminum foil.) Invert pan; let cool in pan, at least 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.
日本語バージョンはまた今度アップします！m(_ _)m
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