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Angel food cake

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Made with just a handful of everyday ingredients, Angel food cake is one of the simplest, but most delicious cakes. There are a few things you need to know about whisking the eggs to insure a light, spongy and incredible cake.

Ingredients

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  • 1 1/2 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 1/2 cups egg whites, typically 11 to 13 large eggs
  • 1/4 t salt
  • 1 T fresh lemon juice
  • 1 t vanilla paste or vanilla extract (or other extracts)

Instructions

  1. Arrange the rack in the middle of the oven and heat the oven to 325 degrees. In a small bowl put 3/4 cup of sugar and the flour together. Sift back and forth between two bowls a total of three times.
  2. If using a stand mixer, attach the whisk. Put the egg whites and salt into a mixing bowl and whisk on medium speed until the the egg whites are foamy. Add the lemon juice and vanilla and continue to whisk until the eggs are opaque and just beginning to hold some shape.
  3. Increase the mixer speed to medium high and slowly add the remaining 3/4 cup of sugar. Continue whipping until the egg whites hold big, droopy, shiny peaks. The total whipping time will take about 6 – 7 minutes.
  4. Sprinkle 1/3 of the flour and sugar mixture over the egg whites and use a rubber spatula to fold the sugar and flour into the egg whites, scraping around the edges and across the bottom. Add the remaining sugar and flour in 1/3 increments until all of the sugar and flour are incorporated evenly into the egg whites.
  5. Spread the cake mixture into an unbuttered and unfloured 10″ bundt pan with a removable bottom and smooth the top with the spatula. Run a knife blade around the middle of the pan to remove any air pockets. Bake for 45 to 50 minutes until the cake springs back when lightly touched.
  6. If your pan has feet, invert and cool the pan upside down. If your pan does not have feet, flip the pan over a beer or soda bottle so the bottle protrudes from the hole in the pan and the pan is hanging upside down. Trust me, the cake will not fall out. Let cool for one hour.
  7. To remove the cake start by smacking the sides of the cake pan against a cutting board. Smack firmly, all the way around the pan. Next, take a small, flexible spatula and slide it around the edge of the pan to release the sides as well as the inner edge of the pan. Invert the pan over a serving plate.

Find it online: https://somethingnewfordinner.com/recipe/angel-food-cake/

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