An angel food cake is appropriate for just about any event or holiday. Christmas, Easter, birthdays, baby showers, no-reason events, it all works! This cake is so light it's like eating a cloud. It's also extremely versatile in terms of accompaniments. Try it with whipped cream and berries or poached fruit, creme anglaise custard, lemon curd or maybe even some cream cheese icing? Why not!
Angel Food Cake
Recipe adapted from Williams-Sonoma Baking Book
Ingredients
1 cup (110g) cake flour
1 cup (100g) icing sugar
1/4 tsp salt
12 large egg whites (360g)
3/4 cup (150g) granulated sugar
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
Procedure
Preheat oven to 350F. Sift the flour, icing sugar and salt onto a large piece of parchment or waxed paper or a large bowl.
In an electric mixer, make a meringue by beating the egg whites on medium speed with the whisk until foamy (it will sort of look like foamy soap). Start adding a 1/3 of the granulated sugar in a slow stream (about a tablespoon at a time and wait about 10-15 seconds between each addition) and add cream of tartar and vanilla when the whites are more opaque. Increase speed to high and continue adding the rest of the sugar slowly until whites increase in volume and form soft peaks (when you lift up the whisk, the peak should fall back into a hook shape). Do not overbeat otherwise the meringue will be too stiff. Remove the bowl from the mixer and carefully fold the flour mixture in batches into the meringue with a large rubber spatula. Fold very gently by cutting through the center and scraping along the sides until all the flour has been incorporated. Remember to scrape down the bottom of the bowl and check for pockets of un-mixed flour. Be careful not to overmix overwise the mixture will become too thin.
Pour the batter into a 10-inch UNGREASED angel food cake pan and smooth the top. Make sure there is no batter running around the inside walls of the pan. Bake at 350F until cake is lightly browned and springs back to the touch and a tooth-pick comes out clean, about 35-45 minutes. Once out of the oven, invert the cake onto a countertop and let it cool completely in the pan. To remove, tap the bottom of the pan and if needed, run a thin-bladed knife around the edge and invert cake onto a serving plate. Serve whipped cream and berries, poached fruit or even creme anglaise if desired. A light and delicious showstopper dessert perfect for any occasion!
Whipped cream
1/2 cup of heavy cream (35% fat or more)
1 tbsp sugar
Whip the cream and sugar with the whisk attachment in an electric mixer until soft-medium peaks form. Serve on top or side of cake with fruit. Feel free to double the whipped cream if you want more!
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