Best 3 Classic Angel Food Cake Recipes
Welcome to the realm of culinary delights, where we embark on a journey to discover the secrets of baking a classic angel food cake, a beloved dessert that has captivated taste buds for generations. This ethereal confection, with its impossibly light texture and heavenly flavor, is a testament to the transformative power of simple ingredients when combined with skill and passion. As we delve into the intricacies of this culinary masterpiece, we will unveil the secrets that lie behind its delicate crumb, towering height, and unforgettable taste.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC ANGEL FOOD CAKE WITH LIME GLAZE
Steps:
- Preheat the oven to 350 degrees.
- With a fine sieve, sift together flour and 3/4 cup of the sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
- Just before serving, poke the top of the angel food cake all over with a skewer. Pour glaze over cake and garnish with lime zest.
CLASSIC ANGEL FOOD CAKE
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Make the elderflower syrup: In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside.
- Remove the elderflower heads from their stems, discarding stems and placing heads in a large heat-safe bowl. Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine.
- Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days. Strain syrup through a cheesecloth-lined sieve and discard solids. Syrup can be stored in an airtight container for several weeks.
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
- Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.
LIME GLAZE FOR CLASSIC ANGEL FOOD CAKE
Use this recipe to make Classic Angel Food Cake with Lime Glaze.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1/3 cup
Number Of Ingredients 3
Steps:
- Whisk together all ingredients in a small bowl until combined.
Tips:
- Use the right ingredients: Make sure to use cake flour, not all-purpose flour. Cake flour has a lower protein content, which results in a more tender cake.
- Beat the egg whites properly: The egg whites should be beaten until they are stiff peaks. This means that when you lift the beaters out of the bowl, the egg whites should form peaks that stand straight up.
- Fold the ingredients together carefully: When you are folding the dry ingredients into the egg whites, be careful not to overmix. Overmixing can deflate the egg whites and make the cake tough.
- Bake the cake at the right temperature: Angel food cake should be baked at a low temperature (325 degrees Fahrenheit) for a long time (45-60 minutes). This helps to prevent the cake from browning too much and keeps it moist.
- Invert the cake to cool: After the cake is baked, invert it onto a wire rack to cool. This helps to prevent the cake from sinking in the middle.
Conclusion:
Angel food cake is a classic dessert that is perfect for any occasion. It is light, fluffy, and has a delicate flavor. With a few simple tips, you can make a perfect angel food cake at home. If you are looking for a delicious and impressive dessert, give angel food cake a try.
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