ANGEL FOOD CAKE (adapted from The Joy of Cooking)
a grease-free tube pan.
use angel-cake batter for a cake-roll, baked in a 10 ½ x 15 ½
-inch jelly-roll-type pan, use one-half of the amounts
specified in recipe for a 9-inch tube pan.
For tube pan do not grease
pan, but for jelly-roll-type pan only, be
sure to grease the pan bottom.]
oven to 350° F.
whites: eggs should be at least 3 days oldI dont think
consumers need to worry about this nowand at about 60 degrees to 70 degrees,
i.e. at room temperature not straight from refrigerator, and separated
just before use.
the beating time into four quarters
whites gently until foamy.
Add salt, cream of tartar and liquid flavoring.
The cream of tartar is added midway during the first
quarter of the beating and controls both the stabilizing of the foam and the
whiteness of the cake. End the
first quarter of the beating with an increasing speed; using Kitchen Aid, switch
to higher speed and begin second quarter of the process.
assuming you are using an electric mixer, while continuing to beat at high
speed, begin to add gradually three-quarters of the sugar* called for in the
recipe. Finely granulated fruit or
berry sugar [a.k.a. superfine or bar sugar] is best. (Starting to add sugar at
this point, if using electric mixer, helps guard against overbeating the
whites.) Beat about one-third of
this three-quarters of recipes sugar into the whites during the second
another third of this sugar during this quarter, continuing to watch carefully.
Add final third of this sugar during this final quarter, guard against
*The remaining 1/4 of the sugar is sifted with the cake flour to keep the flour well dispersed when it is folded into the egg and sugar mixture.
of flour into whites
should be done by hand with a rubber scraper.
The Joy directs the movement for hand folding to be both gentle
and firm, but rapid. (Just
develop a technique that works for you, moderating toward gentle if you tend to
be rough or toward firm and rapid if you tend to be wimpy. The point is it is the trapped air in the beaten whites that
will cause this cake to rise; you do not want to break down the cellular
structure at this point.)
putting the batter in the pan, draw a thin spatula gently through the dough to
destroy any large air pockets.
by inverting the pan. (If the tube
is not high enough to keep the cake above the surface of the table, use a funnel
or any kind of item you have handy to rest the pan on.)
the cake hang upside down for about 1 1/2 hours
until it is thoroughly set.
a 9-inch tube pan
1¼ to 1½ cups sugar
Sift separately before measuring:
1 cup cake flour
Resift the flour 3 times with ½ cupful of the sifted sugar and
½ teaspoon salt
Whip until foamy
1¼ cups egg whites = 10 to 12 egg whites
(2 tablespoons water or 1 tablespoon water + 1 tablespoon lemon juice)
1 teaspoon cream of tartar
Whip the egg whites until stiff, but not dry. Gradually whip in, about 1 tablespoon at a time, 1 cup of the sifted sugar.
½ teaspoon vanilla
½ teaspoon almond extract
Sift about ¼ cup of the sugar and flour mixture over the batter.
Fold it in gently and briefly with a rubber scraper.
Continue, until all the mixture is used.
Pour the batter into an ungreased tube pan.
Bake about 45 minutes.
a 10-inch tube pan
Sift, then measure:
1 cup cake flour
Add and resift 6 times:
½ cup sugar or confectioners' sugar
1 ½ cups egg whites
2 ½ Tb. cold water
1 ½ teaspoon cream of tartar
1 scant teaspoon vanilla
1 teaspoon almond extract
½ teaspoon salt
Beat, until stiff, but not dry. Stop while the mixture is still glossy.
Fold in, about 2 tablespoons at a time:
1 cup sifted sugar
Fold in the dry ingredients lightly--a little at a time--with a rubber scraper.
(3/4 cup blanched, thinly sliced, toasted almonds)
Bake the batter in an ungreased tube pan for about 45 minutes.
A pretty effect for the winter -- Angel Food Snowstorm Cake
You can also divide the angel cake horizontally into two or three layers, and layer your favorite flavor of ice cream between the layers before icing with the whipped cream or whipped topping -- use coconut or not, to your taste. This makes a beautiful birthday cake though candles are not too adaptable. (Click here to see one after an "attack" by Andrew's party guests July '00.)
3/4 cup cake flour
Resift 5 times with:
1/4 cup cocoa
1/4 cup sugar
1 cup sugar
Whip until foamy:
1 1/4 cups egg whites -- 10 to 12 egg whites
1 teaspoon cream of tartar
Whip until stiff, but not dry. Fold in the sifted sugar, 1 tablespoon at a time.
1 teaspoon vanilla
1/2 teaspoon lemon extract
Sift a small amount of the flour over the batter and fold it in. Repeat this process until the flour is used up. Bake the cake in an ungreased tube pan for about 45 minutes.
Frosting for cocoa angel cake--
1 2/3 cups confectioners' sugar
1 to 2 tablespoons cocoa
Beat until soft:
¼ to ½ cup butter
Add the sugar gradually.
Blend these ingredients until creamy.
1/8 teaspoon salt
3 tablespoons strong, hot coffee
Beat for 2 minutes.
When the icing is cool, add:
1 teaspoon vanilla or rum.
Permit it to stand for 5 minutes. Beat well and spread.
Per The Joy of Cooking, to make marble angel cake, prepare Angel Cake I and Cocoa Angel Cake and alternate the two batters.
Alternate the batters in two ungreased 9-inch tube pans.
I prefer the following recipe which is not from that cookbook, but is
good and results in just one cake, which can affect your choice of recipes.
cup cake flour
Add, then resift 6 times:
cup superfine sugar,
Before beginning to beat egg whites, measure 1 cup superfine sugar, and sift, if necessary, to eliminate any lumps.
Divide beating time into three quarters.
In the first
Beat egg whites until foamy; halfway through add 1 ½ teaspoon cream of tartar and 1 scant teaspoon each of vanilla and almond extract.
In the second
increase speed and begin adding superfine sugar, sifted, about 2 tablespoons at a time. Add one-third cup of the sifted, superfine sugar during the second quarter of the beating.
In the third
quarter, add gradually second third of the sugar.
In the fourth
quarter, add last third of the sugar, guarding against overbeating.
beaten egg whites in half and put into two separate bowls.
Fold in (by hand) the dry ingredients lightlya little at as
timewith a rubber scraper.
(Fold into both bowls a
total of ¾
cup blanched, thinly, sliced, toasted almonds.)
Alternate the batters in an ungreased tube pan.
Bake for 45 minutes at 350° F.
done, reverse the pan and rest on an inverted funnel or some reasonable
substitute you find in your household for about one and one-half hours until
These recipes have been kitchen tested.
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