Angel Food Cake
This recipe is from Erika who got it from the Sally's Baking Addition blog.
Ingredients
1 3/4 C caster sugar* divide into 1C and 3/4C
1 C & 2 T cake flour
1/4 t salt
12 large egg whites, at room temperature
1 1/2 t cream of tartar
1 1/2 t vanilla
*original recipe called for granulated sugar that you get fine by pulsing in a food processor.
1. Adjust oven to the lower middle position and preheat oven to 325.
2. Place 3/4 C sugar, cake flour, and salt in the food processor. Pulse 5-10 times until the mixture is aerated and light.
3. Using a standing mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium high and slowly add the 1C of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat until just incorporated.
4. In 3 parts, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition.
5. Pour and spread batter into an uncreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth the surface.
6. Bake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking.
7. When done, remove from the oven, and cool the cake completely upside dow set on a wire rack, about three hours. Once cool, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
8. If desired, dust with confectioners' sugar. Slice the cake with a sharp *serrated* knife.
Keeps in the fridge for up to five days. It can be stored in the freezer for up to three months. Thaw it overnight in the fridge, then bring to room temperature before serving.
Ingredients
1 3/4 C caster sugar* divide into 1C and 3/4C
1 C & 2 T cake flour
1/4 t salt
12 large egg whites, at room temperature
1 1/2 t cream of tartar
1 1/2 t vanilla
*original recipe called for granulated sugar that you get fine by pulsing in a food processor.
1. Adjust oven to the lower middle position and preheat oven to 325.
2. Place 3/4 C sugar, cake flour, and salt in the food processor. Pulse 5-10 times until the mixture is aerated and light.
3. Using a standing mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium high and slowly add the 1C of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat until just incorporated.
4. In 3 parts, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition.
5. Pour and spread batter into an uncreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth the surface.
6. Bake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking.
7. When done, remove from the oven, and cool the cake completely upside dow set on a wire rack, about three hours. Once cool, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
8. If desired, dust with confectioners' sugar. Slice the cake with a sharp *serrated* knife.
Keeps in the fridge for up to five days. It can be stored in the freezer for up to three months. Thaw it overnight in the fridge, then bring to room temperature before serving.
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