Angel Food Cake
I am reading Michael Ruhlman's Ratio which breaks down various recipes into basic ratios. His basic ratio for angel food cake is 3 parts egg white, 3 parts sugar and 1 part flour. Simple, right?
I received a dozen eggs last week as part of the Fresh Fork CSA program, so this seemed like a wonderful use of the eggs. Well, at least the whites...I'll have to find another use for all of these egg yolks.
The angel food cake was AMAZING! My mom said it was the best angel food cake she's ever eaten!
Angel Food Cake:
Ingredients:
12 ounces egg whites
12 ounces sugar, divided
4 ounces cake flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
Directions:
Preheat oven to 350.
Combine 1/2 the sugar and all of the flour in a separate bowl. Sift the mixture a few times and set aside.
Beat the egg whites on medium speed (using the whisk attachment) for about a minute, then add the salt, cream of tartar and lemon juice. Increase speed to medium-high and mix until the mixture is opaque. Drizzle in 1/2 of the sugar and beat until soft peaks form.
Sift about a 1/4 of the sugar and flour combination over the mixture and gently fold with a spatula. Continue adding 1/4 of the sugar and flour and folding until it is all incorporated.
Pour the mixture into a 9-inch tube pan. Smooth the top with the spatula. Bake for 30-50 minutes (keep your eye on it) until the top is golden brown, a toothpick comes out clean and the cake springs back to the touch.
Remove the cake from the oven. Invert the pan on a cooling rack and let rest in the pan for 90 minutes before removing the cake from the pan.
I served with some strawberries that I cooked with sugar. Fabulous!
I received a dozen eggs last week as part of the Fresh Fork CSA program, so this seemed like a wonderful use of the eggs. Well, at least the whites...I'll have to find another use for all of these egg yolks.
The angel food cake was AMAZING! My mom said it was the best angel food cake she's ever eaten!
Angel Food Cake:
Ingredients:
12 ounces egg whites
12 ounces sugar, divided
4 ounces cake flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
Directions:
Preheat oven to 350.
Combine 1/2 the sugar and all of the flour in a separate bowl. Sift the mixture a few times and set aside.
Beat the egg whites on medium speed (using the whisk attachment) for about a minute, then add the salt, cream of tartar and lemon juice. Increase speed to medium-high and mix until the mixture is opaque. Drizzle in 1/2 of the sugar and beat until soft peaks form.
Sift about a 1/4 of the sugar and flour combination over the mixture and gently fold with a spatula. Continue adding 1/4 of the sugar and flour and folding until it is all incorporated.
Pour the mixture into a 9-inch tube pan. Smooth the top with the spatula. Bake for 30-50 minutes (keep your eye on it) until the top is golden brown, a toothpick comes out clean and the cake springs back to the touch.
Remove the cake from the oven. Invert the pan on a cooling rack and let rest in the pan for 90 minutes before removing the cake from the pan.
I served with some strawberries that I cooked with sugar. Fabulous!
looks good!
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