Angel Food Birthday Cake
Angel Food Birthday Cake Recipe
This cake works really well for an ice cream cake.
Keep this tip in mind. You will need to sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture. This is really important so be sure you do it or your cake will come out short and dense. As always, read the instructions before making
1 cup sifted cake flour
1 1/2 cups sifted granulated sugar
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon table salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
Assembly and baking instructions
- Adjust an oven rack to the lower-middle position and heat oven to 325 degrees (300 degrees if you have a convection oven). Have your ungreased large tube pan ready. The best kind has a removable bottom. If the pan bottom is not removable, line it with parchment or wax paper or your cake may end up sticking and tearing.
- In a small bowl, whisk the flour together with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer for use later.
- In the bowl of a stand mixer, or with a handheld mixer, beat the room temperature egg whites at low speed until just broken up and beginning to froth. (If they aren't room temperature, immerse the bottom of their bowl in hot water and stir slowly to warm to room temperature). Cold egg whites will not froth properly.
- Add cream of tartar and salt and beat at medium speed until whites form very soft peaks. With the mixer still at medium speed, beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
- Add vanilla, lemon juice, and almond extract and beat until just blended.
- Place the flour/sugar mixture in a sifter set over waxed paper. You will use this to catch the flour/sugar that doesn't make it in the bowl. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula.
- Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
- Bake until the cake is golden brown and the top springs back when pressed firmly, 50 minutes to an hour.
- Invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours or so.
- To unmold the cake, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or if you used it, peel off the parchment or waxed paper.
- Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife. Serve the cake the day it is made.
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