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Good Morning Friends :hugs

84F predicted for today with a 70% chance of more showers.

Hubby’s birthday is coming up in the next few weeks and he has mentioned that he would like an Angel Food Cake which I have never baked before. Apparently it is tricky to get it right. I have perused a few recipes on line but just wondering if anyone has any tried and tested recipes or tips?
 
Teila said:
Good Morning Friends :hugs

84F predicted for today with a 70% chance of more showers.

Hubby’s birthday is coming up in the next few weeks and he has mentioned that he would like an Angel Food Cake which I have never baked before. Apparently it is tricky to get it right. I have perused a few recipes on line but just wondering if anyone has any tried and tested recipes or tips?
Click to expand...
This is the one I use. It was not as tricky as I thought it would be and it melts in your mouth.
72B05226-AB50-4244-A493-03A77F700769.jpeg
 
DigMyChicks said:
This is the one I use. It was not as tricky as I thought it would be and it melts in your mouth.
View attachment 1256519
Click to expand...
That is a real angel food cake!

You can sub almond extract for the vanilla(1tsp instead of 2) for a different flavor.

I make a lot of these cakes when there are a lot of eggs. When I was little, I called it cotton candy cake
 
Teila said:
Sweet! Thank you DMC!
Click to expand...
My recipe that is very close:

Angel Food Cake III

Submitted by: Kristin Pan
Rated: 4 out of 5 by 166 members
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 14 servings

"Classic angel food cake, light and tastes great by itself!"

INGREDIENTS:

1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt

DIRECTIONS:

1.
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.

2.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.

3.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Chocolate Angel Food Cake:

Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour mixture.
Honey Angel Food Cake:

Prepare as above, except in Step 2, after beating egg white mixture to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture and reduce granulated sugar to 1/2 cup.
Nutrition Facts (Angel Food Cake)
  • Per serving:
  • 172 kcal cal.,
  • 51 mg sodium,
  • 39 g carb.,
  • 29 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
 
Excellent! Thank you Ron!

I feel more confident using a recipe that I know others have tried as opposed to randomly picking one off the net.

I have until March 1 to ponder, but doing my homework beforehand so that I am as prepared as I can be.

In a perfect world I would have a trial run but then that kind of spoils the birthday one as he would then have had Angel Food recently :rolleyes:
 
ronott1 said:
That is a real angel food cake!

You can sub almond extract for the vanilla(1tsp instead of 2) for a different flavor.

I make a lot of these cakes when there are a lot of eggs. When I was little, I called it cotton candy cake
Click to expand...
Original recipe called for tsp of each but I like vanilla better personally. It does remind me of cotton candy but without the grit.
 
Teila said:
Excellent! Thank you Ron!

I feel more confident using a recipe that I know others have tried as opposed to randomly picking one off the net.

I have until March 1 to ponder, but doing my homework beforehand so that I am as prepared as I can be.

In a perfect world I would have a trial run but then that kind of spoils the birthday one as he would then have had Angel Food recently :rolleyes:
Click to expand...
Make sure you use an angel food cake pan. Mine is as old as my marriage....35 years so it is a long term investment LOL!
 
Teila said:
Excellent! Thank you Ron!

I feel more confident using a recipe that I know others have tried as opposed to randomly picking one off the net.

I have until March 1 to ponder, but doing my homework beforehand so that I am as prepared as I can be.

In a perfect world I would have a trial run but then that kind of spoils the birthday one as he would then have had Angel Food recently :rolleyes:
Click to expand...
Good luck! I’d never made one before this recipe and I had no issues.
 
DigMyChicks said:
Original recipe called for tsp of each but I like vanilla better personally. It does remind me of cotton candy but without the grit.
Click to expand...
I like it best with Vanilla only too. I also use vanilla bean sugar. I have a jar with two vanilla beans in it and then it is filled with sugar. The vanilla beans flavor the sugar and add another layer to the baked goods. It is also very good in coffee.
 

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