Hello, I am Jane. Today, I’m gonna show you how to prepare angel food cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Angel food cake Recipe
Angel food cake is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Angel food cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can cook angel food cake using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Angel food cake:
- Make ready 360 ml egg whites (11-12 eggs)
- Take 125 g plain flour
- Prepare 300 g caster sugar
- Take 1 tsp cream of tartar
- Take 1/2 tsp salt
- Get 1 tbsp. freshly squeezed lemon juice
- Get 2 tsp vanilla extract
- Make ready 1/2 tsp rose water or your favourite extract (almond, orange)
Instructions to make Angel food cake:
- Sift the flour with half the amount of the sugar into a bowl. Preheat the oven to 180C/350F/gas 4. Get a two part angel food cake tube pan ready but do not grease it.
- Separate the eggs while cold – it’s much easier (some ideas for what to do with the egg yolks in the preface above) and bring them to room temperature.
- Place them in the bowl of a standing mixer with a balloon whisk attachment, or in a very large bowl if using a hand held mixer with a whisk. Beat until foamy.
- Add the cream of tartar, salt and the lemon juice and continue until soft peaks. Start adding the remaining sugar, by a tablespoon, and continue beating until the meringue is stiff and glossy and the sugar is used up. Add the vanilla extract and your flavour and beat in.
- Fold the flour and sugar mix into the meringue in four goes, using a spatula or a hand whisk – be careful not to deflate the mix.
- Pour it into the tin, cut a spatula through the batter to smooth it out and remove any air pockets.
- Bake for 40-45 minutes until a skewer inserted into the middle comes out clean and the sponge springs back when gently pressed.
- Immediately invert the tin and prop it up on an upturned bowl or small pot, so the cake is suspended in the tin. Leave it to cool completely.
- When cold, run a palette knife around the sides of the tin to release the cake, then run it along the bottom and around the tube to unmould it. Place on a serving dish and decorate with strawberries, cream, and all things summery.
So that is going to wrap this up with this distinctive dish angel food cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
