1 1/2 cups flour
1 cup of sugar
2 teaspoons cream of tartar
2 cups of egg whites, separated.


1. Pre-heat your oven to 350ºF
2. Warm eggs to room temperature by either letting them sit for 30 minutes, or 5 minutes in hot water.
3. Separate the eggs. Remove the yolk, and pour whites into the blender.
4. Sift flour and sugar 5 times to ensure airiness, and remove any lumps.
5. Beat the eggs in a mixer until the whisk leaves trails in the batter. When the batter sticks straight up to a point on the whisk, it is ready.
6. Add cream of tartar and combine.
7. Pour batter into a larger pan to hand mix with.
8. Sift in thirds of your flour and sugar mixture, folding it in between, removing any lumps and air pockets.
9. Pour in Angel Food Cake pan, remove air bubbles, and level the top of the batter.
10. Bake for 30 minutes, or until a toothpick comes out clean.
11. Let cool while inverted

Cakes can be intimidating, especially the ever fickle egg foam cake. The most common egg foam cake, the Angel food cake is a versatile foundation whose simple elegance pairs well with any topping. From strawberries to whipped cream or powdered sugar, the Angel Food Cake bodes well for a variety of desserts.

Truly technique driven, the Angel Food Cake is prepared without the use of leavening agents such as baking powder or baking soda. Instead, this cake features egg foam, or beaten egg whites, as its primary source of that signature light and airy texture. Greg "Mr. Cake" Case guides us through this culinary technique with helpful hints and tips in his newest online recipe video for Angel Food Cake.

Perfect for a romantic Valentine's dinner or to enjoy with the fresh fruits and berries of the summer, the Angel Food Cake unlocks a world of desserts and sweet treats for you to enjoy.

This is one of the easiest egg foam cakes to make, an American classic. It's an angel food cake.

Most recipes will tell you to bring your eggs to room temperature. While the eggs are warming up, we can continue to get the other ingredients ready for the recipe. We're going to combine the sugar with a cup and a half of flour. And then we're going pour the sugar and flour mixture into the sieve and sift it.

The next thing is to separate the eggs. Crack the egg, open it up, and then use the shell to drop the yolk into the other shell, and let the white drain off. What we need is two cups of whites, which is about 14 large eggs.

We're going to put our egg whites into the bowl, a nice clean bowl. I'm going to start it on a medium speed. After a few minutes, when the eggs start to get frothy, we're going to add the cream of tartar, two teaspoons of cream of tartar. You add that to the egg white.

And then we're going to turn it back on. And we're going to bring it up to the full speed. And then it's going to have to whip for about three to five minutes, maybe. You'll see the volume is going to double.

We're going to transfer the whites to a larger bowl. What you should do is spread the egg whites out, and then put your dry ingredients into the sifter and sprinkle over the surface of the egg white about a third of it.

When you're going to fold something, what you want to do is you start in the middle of the bowl and you go down to the bottom of the bowl. And you lift the batter, and you fold it back onto itself. And you turn the bowl, and you keep repeating that process.

When I see that there are no lumps, I've reached my goal. OK? So we don't need to fold it anymore. We need to put the batter now into the angel food cake pan.

All right, now, because it's not a liquidy kind of cake batter, you want to distribute it around the pan. Now, we want to level the batter in the pan. I'm going to use a spatula to do that. So you want to spread the batter level. Doesn't have to be perfect.

So we're ready to put it in the oven now. Our oven is preheated to 350 degrees. Takes about half an hour. So let's put it in the oven.

Angel food cake is a very unique cake in a number of ways. And one of them is the way that you cool it. What you want to do is invert the pan onto a bottle or something like that where it can cool in the position that it will actually be served in.

So now, we want to unmold the cake. And the best way to do that is to run a blade around the outside of the cake pan. What you want to do is insert the knife between the cake and the cake pan. And as you move the knife around the edge of the mold turn the edge of the blade towards the mold and away from the cake. OK? So you can turn the cake and the pan and the knife all in one motion.

Now, we're ready to umold it. So what you want to do is have a cake platter, and then invert the cake onto the platter. If you don't have a false bottom pan, you can just tap it out. But since we do have a false bottom pan, we can just pull up the side of the pan. You want to insert the knife between the cake and the bottom of the cake pan, and go around to release it. And when she's ready, she's going to drop down.

You can serve it with some ice cream. You can serve it with some fruit, or fruit and ice cream. The possibilities are endless. It stops where your imagination ends.

Angel Food Cake
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