The popular angel food cake is reminiscent of cotton candy – fluffy, light, and sweet. Years before American Heritage was founded, angel food cake was our favorite cake, and the special baking pans quickly became part of our product range. It requires a lot of egg whites, extracts, cream of tartar, and a special angel food cake pan (we offer a Angel Food Cake Pan made of coated steel and a cake pan made of lighter aluminum).
- Ingredients for the Angel Food Cake:
- 350 g sugar
- 1/4 tsp salt
- 200 g sifted flour
- 12 egg whites (room temperature; the fresher the egg whites, the easier they are to separate)
- 80 ml warm water
- 1 tsp Vanilla extract or extract of your choice (e.g. lemon or Orange)
- 1 1/2 tsp Cream of Tartar
Preparation of the Angel Food Cake:
Preheat oven to 175 degrees C. Mix half of the sugar with salt and flour, setting aside the remaining sugar.
In a large bowl, thoroughly mix the egg whites, water, extract, and cream of tartar with a whisk. Then, using an electric mixer on medium speed, slowly add the remaining sugar. When the mixture forms peaks, sift in some of the flour and gently fold in with a spatula. Repeat until all the flour is incorporated.
Carefully pour the mixture into an ungreased (very important, otherwise the cake won't turn out) angel food cake pan. Bake for 40 minutes, then check for doneness with a wooden skewer (inserted into the center between the inner and outer walls, the skewer should stay dry). Remove the angel food cake from the oven and let it cool upside down on the feet of the pan for at least an hour. Then cut with a bread knife.
Our favorite is angel food cake with hot cherries and vanilla ice cream. Strawberries are delicious too!
Bon appetit!
