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Angel Food Cake

Angel Food Cake


Well deserving of it's "Angel" status, I like it best covered with fresh stawberries and a scoop of vanilla ice cream.


Angel cake is a type of cake that became popular in the U.S. following the invention of the hand-crank egg-beater in the 19th century. It may also have been called angel food cake as a contrast to chocolate Devil's food cake, but the two cakes are completely different in type. Because of its white color and airy lightness it was said to be the "food of the angels".

The chocolate, butter layer cake appeared at the same general time period, as one of the many new American cakes made possible by the invention of baking powder. Angel food cake is a type of foam cake whereas the Devil's food cake is a type of butter cake. Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This — and the lack of fat — causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake, as well as its appearance, to cotton. Angel food cake should be cut with a serrated knife, as a solid blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters or a strong thread should be used instead.

1 cup    Cake flour  
1½ cups    Sifted confectioner's sugar  
1½ cups    (12) egg whites  
1½ tsp    Cream of tartar  
1/3 tsp    Salt  
1½ tsp    Vanilla  
½ tsp    Almond extract  
1 cup    granulated sugar  
1 Set out (do not grease) 10" tube pan, 4" deep.
2 Measure and sift together three times: cake flour and confectioners sugar.
3 Measure egg whites, cream of tartar, salt, vanilla and almond extract into
large mixing bowl.
4 Beat with wire whip until foamy.
5 Gradually add the granulated sugar, 2 tablespoons at a time.
6 Continue beating until the meringue holds stiff peaks.
7 Sift the flour-sugar mixture gradually over the meringue. Fold gently just
until flour-mixture disappears.
8 Push batter into ungreased tube center of pan.
9 Gently cut through batter with knife.
10 Bake at 350° for 35 to 45 minutes. Invert cake.
 Cooking Tips
Wipe pan, bowls and beaters with paper towel dampened with vinegar to remove any trace of oil.
Use electric mixer, wire whip labor intensive! Invert cake until cool!