How To Make Easy Angel Food Cake Homemade

How To Make Easy Angel Food Cake Homemade – Angel Food Cake or Angel Cake, is a kind of cake with outer surface colored golden brown but the inside has a white as snow. This cake is made of egg whites, sugar, vanilla and almond extract, and a little flour. If you are very concerned with the diasup fat and looking for low-fat cake recipes and free egg yolks then Angel Food Cake is the best option because it doesn’t contain egg yolks, oil or butter at all. This cake can be eaten simply, or with a sprinkling of powdered sugar on its surface, or with a brand of cream and fresh fruit. Besides Angel Food Cake is also delicious if eaten with fruit jam such as strawberry and raspberry jam, chocolate or ice cream or frozen yogurt.

The ability of Angel Food Cake expands well when roasted instead of baking powder or other developers, but solely from the egg whites beaten until stiff. Whisk the egg whites to yield maximum then make sure there is no egg yolk droplets at all in it, as well as a Shaker container used must also be fat-free, oil-free and in dry conditions. In addition use egg whites in room temperature it means instead of egg white which is still cold and just kicked off the chiller. Egg white in conditions at room temperature have the consistency of more dilute so more maximum when shaken.

INGREDIENTS:

  • 1 cup cake flour
  • 3⁄4 cup sugar
  • 2 tablespoons sugar
  • 12 large egg whites, MUST be room temperature
  • 1 1⁄2 teaspoons cream of tartar
  • 1⁄4 teaspoon salt
  • 3⁄4 cup sugar
  • 1 1⁄2 teaspoons vanilla
  • 1⁄2 teaspoon almond extract

DIRECTIONS:

  1. I always use a two piece angelfood cake pan.

  2. Heat oven to 375°.

  3. Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.

  4. Combine the extracts in a small bowl; set aside.

  5. Beat egg whites, cream of tartar and salt until it forms peaks.

  6. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.

  7. If you have a mixing guard for your mixer bowl now would be a good time to attach it.

  8. Beating on LOW, add flour mixture and extracts slowly.

  9. Make sure you fold in the sides and bottom of your mixing bowl. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.

  10. Move a knife through batter to remove air pockets.

  11. Bake 30-35 minutes or until top springs back when touched lightly with finger.

  12. Invert pan onto a tin funnel to cool completely.

  13. To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.

  14. Then firmly spank the sides of your pan.

  15. You could use a knife but this sometime tears the sides of the cake.

  16. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.

  17. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.

  18. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

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