Angel food lasts a few days at room temperature or can be frozen. Makes 12 cupcakes. Preheat the oven to o F. Line cupcake pan with 12 paper lines. Set aside. Separate the eggs save the yolks for another use. Combine the egg whites and cream of tartar in a bowl. Beat the mixture use a whisk attachment, if available until it forms soft peaks. The whisk will start to leave lines through the egg whites. Gradually add the remaining 6 tablespoons of sugar about a tablespoon at a time.
Beat the mixture until it forms stiff peaks a fairly stable peak forms when the whisk is removed. Mix in the vanilla extract. Sift the dry ingredients over the egg white mixture, a third at a time.
Gently fold the dry ingredients into the egg white mixture using a rubber spatula after each addition. Freshly separated egg whites give the best aeration and structure.
Most of the volume in an angel food cake comes from the steam produced by the evaporation of the liquid from the egg whites. As the steam passes through the air cells, the cells expand and lift the batter. Whites whipped at this stage are viscous, the bubbles that form hold air better, and the whites are less likely to overwhip. Whip the whites to their optimum, not maximum, capacity. Properly whipped whites incorporate easily with the other ingredients and continue to expand in the oven.
The batter should be fluffy but fluid, pourable rather than spoonable. If you whip the whites too stiff, incorporating the dry ingredients will require extra folding, and the batter will lose volume. Also, the overextended air cells are more likely to collapse in the oven; the cake will be tough and chewy rather than melt-in-your-mouth tender.
Whip the whites in a clean, deep bowl. Any equipment that comes in contact with the whites— the bowl, beaters or whisk attachment, and spatula— must be absolutely grease-free. Wipe all your equipment with a paper towel dampened with a bit of white vinegar just to be sure. Plastic bowls are hard to keep grease-free, and glass bowls are slippery. The trick to folding is to gently combine the dry ingredients with the egg whites while retaining as much of the aerated volume as possible.
Sprinkling the dry ingredients over the whipped whites, rather than dumping them on top, keeps the flour mixture from clumping and deflating the whites. A few times during the process, bring the spatula up through the surface and check to make sure that the dry ingredients are being evenly distributed.
Because the flour mixture and the whites are the same color, it can be difficult to know when the folding is complete. Fold no more than is necessary to incorporate the dry ingredients into the egg whites.
Once the cake is in the oven, the sugar interacts with the whites and with the flour proteins. Towards the end of the baking time, as the cake reaches its full height and turns golden, a few cracks may appear on the surface. Chocolate Angel Food Cake - This Chocolate Food Angel cake has a deeper flavor and is delicious on its own, or topped with fresh fruit.
Lemon Angel Food Cake - This tender, moist cake is flavored with lemon zest and topped with tart lemon curd. Marbled Angel Food Cake - Cholesterol and fat-free, this light and airy marbled angel food cake recipe combines chocolate and vanilla.
Try Creme Chantilly , Chocolate Ganache , Raspberry Curd , or visit our website for more whipped cream, frosting and glaze recipes to top your heavenly homemade angel food cake. Do you have a growing list of people to shop for this holiday season?
There are a lot of people Make sure all of the yolk is gone. Even a small trace of yolk in egg whites will prevent them from whipping to their fullest. After separating, allow egg whites to stand at room temperature for 30 minutes so they will get fluffy when beaten. The second one fell out of the pan when it was cooling.
Third time was a charm, right? So … he ended up entering the first one in the fair after all and got a purple ribbon on it. Angel food cakes contain no chemical leavening and very little flour. They are leavened by steam and air and are baked in ungreased tube pans. They are unique because they contain beaten egg whites for leavening and there is no fat used in the batter.
A low volume can result from baking at too low of a temperature, too short of cooking time, too little cream of tartar, or the egg whites are not beaten to a stiff peak. Be sure the pan is free of any grease. The cake needs to stick to the pan.
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