happy Monday, I hope your weekend was great!
Sharing the recipe for angel food cake, I just adore this deliciously light and fluffy cake. The first time I tasted angel food cake was in 1975 when my American friend made it from a Betty Crocker cake mix. At the time, I fell in love with her cake, but found out that homemade is much better!
I covered my Angel Food cake with Angel Feather Icing, I love this combination! That said this cake is delicious without any topping!
ANGEL FOOD CAKE WITH PINK ICING
- 1 1⁄4 CUPS (115 G) CAKE FLOUR, SIFTED OR 100 GRAM ALL-PURPOSE FLOUR + 15 GRAM CORN STARCH.
- 1⁄4 TEASPOON SALT
- 2 CUPS (475 ML) EGG WHITES, ROOM TEMPERATURE
- 1 TEASPOON LEMON JUICE OR CREAM OF TARTAR
- 1 1⁄2 CUPS (340 G) SUPERFINE OR GRANULATED SUGAR
- 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
- Angel Feather Icing, get the recipe →here.
- Few drops of pink food color
- Preheat the oven to 350°F (180°C). Arrange oven rack to the lower third of the oven.
- Sift together the cake flour and salt, then set aside. If you are using all-purpose flour plus corn starch, sift it at least 5 times.
- Wipe a stainless steel bowl and the whisk attachment, of a standing mixer, with a paper towel, moisten with lemon juice. This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
- Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds.
- Add lemon juice or cream of tartar; continue on the low-speed beat until soft peaks form, about 1 minute increasing the speed to medium adding the superfine or granulated sugar, one spoonful at a time.
- Beat on medium speed until stiff peaks forms, this takes about 2 minutes, do not overmix at this stage!
- Stop the mixer, transfer the meringue mixture to a large, wide bowl.
- Add the vanilla bean paste, and then combine carefully with a silicon spatula.
- Sift 1⁄3 of the flour mixture into the egg whites and carefully fold in with a spatula.
- Repeat twice with the rest of the flour, folding very gently after each addition. Be careful not to deflate the batter too much by over mixing.
- Scoop the mixture into an ungreased angel food cake pan (I use an ice cream scoop for this), then move a knife through the batter to remove any air pockets.
- Bake the cake on the lower rack of the oven for 35-40 minutes, until the cake is golden and springs back when lightly pressed.
- Remove the cake from the oven and immediately turn upside down onto the pans cooling legs, if using an angel food cake pan.
- Or you can turn the pan upside down and place over the neck of a soda bottle.
- Let cool in the pan for at least 1 hour.
- Run a knife around the inner and outer edges of cake to remove it from the pan.
- Transfer to a wire rack to cool completely.
- Make Angel feather icing, get the recipe →here.
- Scoop the angel feather icing on top of the cake and use a metal spatula to spread the frosting from the top down.
- Create beautiful swirls using the back of a spoon and sprinkle with white nonpareils
- When you slice the cake it is best to use a serrated knife in a gentle sawing motion.
- The cake keeps at room temperature for up to 2 days ( without the frosting)
Have a beautiful day you all. love Manuela xo
Step by step pictures;