Two Variations of a Fantastic Angel Food Cake Recipe

Tips for successful angel food cake recipe baking (recipe follows):

It is easier to separate egg whites from yolks if the eggs are chilled. However, egg whites should be allowed to come to room temperature before beating.

Beating to "stiff but not dry" means when the beater is lifted, the egg whites are stiff enough to hold a point that bends slightly, and are still shiny.

Adding the sugar slowly to the egg whites allows the sugar to dissolve, prepares the mixture for incorporating the flour, and results in a finer texture to the cake.

When adding the flour, gently and lightly fold it in by bringing the mixture up from the bottom, over the top, and down the opposite side. You don't want to lose volume.

Angel food cake is done when it springs back to the touch.

Cut with a serrated knife.

Angel Food Cake Recipe

1 c. cake flour

1 1/2 c. sugar, divided

1 3/4 c. egg whites (from 14-18 eggs)

3/4 t. salt

1 1/2 t. cream of tartar

1 t. pure vanilla extract

Preheat oven to 325 F. Sift flour with 3/4 c. sugar four times. Beat egg whites with salt until frothy; add cream of tartar and beat until stiff but not dry. Add remaining 3/4 c. sugar, 1 T. at a time, folding in thoroughly. Add vanilla with last tablespoon of sugar. Sift flour mixture over the top, a little at a time, and fold in gently. Bake in ungreased 10-inch tube pan approx. 75 minutes (ovens vary). Invert pan to cool.

Variations:



Chocolate Angel Food Cake

Substitute 3/4 c. cake flour and 5 T. cocoa for one cup cake flour. (Sift cocoa with flour and sugar four times.)

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