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Delicate Angel Food Cake




Source of Recipe


Marcia Adams ''New Recipes From Quilt Country''


Recipe Introduction


This will be the lightest angel food cake you have ever made. The double whip action makes a thick volume of foamy egg whites, perfect for a light and airy cake!


List of Ingredients




12 egg whites, at room temperature
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar (helps to stabilize the egg whites)
1/4 teaspoon salt
1 1/2 cups sugar, preferably superfine
1 cup sifted cake flour, or flour of choice

Recipe



1. Preheat oven to 350 degrees. In the mixer on speed 2 beat the first 5 ingredients together until foamy. Increasing the speed to high, add sugar one Tablespoon at a time. When all of the sugar is integrated, the whites will be glossy and stiff.

2. Remove the bowl from the mixer and sprinkle 1/3 cup of the flour over the egg whites. Using a large balloon whisk or large slotted spoon, fold in the flour with 4-6 light but deep sweeping strokes. Repeat twice with the remaining flour, folding only enough to evenly incorporate the flour. Don't overmix or you will deflate the egg whites.

3. Transfer batter to 12 ungreased mini cake pans or an ungreased 10-inch angel food cake pan, filling the mini-pans two-thirds full. Bake the mini cakes for 30 minutes, the 10-inch cake for 45 minutes. The top of the cakes will be dry and spring back when touched with your finger. Remove the cakes from the oven and invert in the pans to cool.

4. Cool the cakes completely, then run a sharp, thin knife around the edges of the pans and release the cakes from the pans. Frost or fill as desired. Makes 12 mini or one 10-inch cake

NOTES:

Many people shy away from making an angel food cake because they don’t know the simple rules that must be followed in order to produce a high-rising light as air cake and who knows better than the Amish? Owning a Bosch Concept stainless steel bowl makes mixing an angel food cake very, simple. Here are some tips from Marcia Adams:

1. Always use a glass or stainless steel bowl with metal whips or beaters. Plastic can harbor oil, which in turn interferes with the rising of the cake. This is especially important since the cake depends solely on the egg whites for rising.


2. The egg whites must be at room temperature when you are ready to whip them but first separating the egg whites from the yolks while the eggs are cold is recommended. Be sure not to let even one little speck of yolk get in with the whites or the whites will not whip adequately enough.

3. Using store bought cake flour ensures the lightest possible cake since it is very low in protein.

4. Never use hard whole wheat flour or your cake will be very heavy. If you must use whole wheat, use soft pastry flour, it will not rise as high as the cake flour but it will be tasty.

5. Using superfine sugar if possible is recommended. If you can’t find it, whiz your sugar in the bosch blender or food processor for a few minutes until it’s superfine.


6. An angel food cake pan is never to be greased! The cake needs to adhere to and climb the sides.

7. After the cake is baked, invert it over a narrow bottle to cool completely and then loosen to remove.