People have been saying that they have trouble with the angel food cake. It either comes out took densely, it’s wet or when it’s cooling it falls. Well, this is a recipe for success in baking te angel food cake. Add one and three-quarters cup of room temparature egg whites in a stand mixer. To that, add one tablespoon of room temperature water. The water just helps to break up the egg whites.
Start beating on medium speed and one the egg whites starts to get a little frothy, add one and a half teaspoon of cream of tartar. This will add strength to the egg forms. Add half a teaspoon of salt and two teaspoons of vanilla extract. Continue beating the mixture on medium speed until you get a soft peak. Increase the speed to medium-high then start adding superfine granulated white sugar a tablespoon at a time. Once done, transfer it to a bigger bowl then sift in your flour and sugar mixture and gently fold the mixture incorporating all the ingredients.
Transfer it to your pan for the angel food cake. If you are buying, you should look for an aluminium cake pan, do not but the non stick cake pans for the angel food cake because the cake will not rise nicely.
Evenly spread the batter into the pan then spread the batter into a nice even layer. Bake into 350 degrees Fahrenheit preheated oven for about 35 to 40 minutes or until golden brown on the top. Once baked and out of the oven, set the cake to cool upside down so it doe not deflate.
To remove the cake fro the pan, run a thin blade into the edges of the pan and rotate the pan gliding around the inside of the pan then remove the cake from the pan.
The cake should be perfectly tender with a cloud-like interior, so light and airy. Now that you have the recipe, you can add it to your baking raptor.
- 1 cup sifted cake flour
- 1 1/2 cups superfine sugar
- 14 large egg whites (1 3/4 cups), room temperature
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
- In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside.
- Remove the elder flower heads from their stems, discarding stems and placing heads in a large heat-safe bowl.
- Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine.
- Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days.
- Strain syrup through a cheesecloth-lined sieve and discard solids.
- Syrup can be stored in an airtight container for several weeks.
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy.
- Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom.
- Smooth top with an offset spatula. Run a knife through batter to release air bubbles.
- Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle and let cool completely about 1 hour.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake.
- Place on a plate, bottom side up; cover with plastic wrap until ready to use.
- Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.