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Today on The Stay At Home Chef I'm showing you how to make
Old Fashioned Angel Food Cake.
This Angel Food Cake is light and airy and super delicious
It's the perfect angel food cake recipe To start you'll need to pre-heat your
oven to 350 degrees Fahrenheit and then you'll need a tube pan. It kind of looks
like a bundt cake where it has this center hole but unlike a bundt cake
this has two pieces that fit together and once again it's called a tube pan
You'll need it to make an angel food cake and you'll need to leave the pan
un-greased. You don't want any kind of grease when making an angel food cake
Now there's something crazy about making angel food cake and that is that after
it's done baking you have to flip the pan upside down
So before we start you'll need to find a bottle that's the right size to fit into
the center of the tube pan so that you can balance it on top. Now I know that
this sounds a little bit crazy but trust me and it's a lot easier to figure out
what will fit into the center before baking then after. Next you'll want to
separate out 12 egg whites into a large mixing bowl. You want to let these sit
out for 15 to 20 minutes so that they can come to room temperature. This will
make for a much better cake if you just have a little bit of patience and let
them warm up. In the meantime we're gonna sift together 1 cup of cake flour with
1 1/2 cups -- here I'll get that sifting -- with 1 1/2 cups of powdered sugar
Now a couple of notes here: you'll want to make sure that you
use cake flour because it is much more finely ground and it's cut with a little
bit of corn starch and it creates a light and airy cake so don't skip out on
this and I actually don't even recommend making a cake flour substitute. Now a lot
of recipes will have you use regular granulated sugar but I have you use
powdered sugar because it is also cut with a little bit of corn starch and
it's much more finely ground and I feel like the combination of the cake flour
and the powdered sugar creates the perfect angel food cake. Now moving back
to our egg whites we're gonna add in 1 1/2 teaspoons of cream of tartar
1/4r teaspoon of salt 1/2 teaspoon of vanilla extract and
1/2 teaspoon of almond extract and start whipping this. Now I'm using a hand mixer
today but you could also use a stand mixer or if you're feeling really strong
and like your arm won't give out you can beat this by hand with a whisk
Once your egg whites start to get all frothy and foamy start adding in another
1 1/2 cups of powdered sugar and I like to add it in about one tablespoon
or two at a time. Now this powdered sugar is in addition
to the powdered sugar that we sifted in with the cake flour so don't let that
confuse you. There's 3 cups total. Keep on whipping this until you have
nice stiff peaks that form, like so, where it keeps its shape and the egg whites
will have a nice satiny finish to them You want to make sure that you're
whipping your egg whites in either a glass bowl or a metal bowl because
they'll whip a lot easier than if you use a plastic bowl. Then we're gonna take
our flour mixture and I'm gonna sift about 1/3 of it right over the tops of
the egg whites. Then we're gonna take a large rubber spatula and start gently
folding this in and you want to be gentle as you fold because you want the
air to stay in those egg whites. You want to repeat this process of sifting and
folding in the flour mixture until it's all mixed in. Sifting it again it gives
it a second sift which makes your cake even lighter and fluffier. Make sure you
scrape the sides and bottom of the bowl to make sure there's no hidden pockets
of flour. Then we're gonna take this mixture and transfer it into our tube pan.
I just kind of dollop it in there and divide it around the circle as
evenly as possible. It's always a little bit difficult to divide it around that
center hole. Then I just run the rubber spatula around one time to pop any air
pockets and then smooth out the top just a little bit. Then this is gonna go
immediately into a 350 degree oven for 45 minutes. The top of the cake should be
browned and be dry to the touch and if you tap on it it shouldn't jiggle
Then you'll want to grab that bottle because you're gonna need to flip it
right on top and I know it's a little bit crazy but you just leave it upside
down like this for about 1 1/2 hours
to let it cool. You do this so that
the cake doesn't collapse on itself. It just hangs upside down and it doesn't
fall out of the pan and you just let it hang there for an hour and a half.
I know it's crazy! After the cake is completely cooled
we'll use a butter knife to saw around the edges to get it out
Release that center portion too and we'll be able to pull it out. Then you
also have to release the bottom portion Then you can flip it and it should come
right out and place it on to a cake stand and that's it!
Perfect Angel Food Cake! Don't ever let angel food cake intimidate you ever
again because I truly believe this is a recipe that anyone can make. All that's
left to do is use a serrated knife to slice and serve.
Thanks for watching!
You can find the full written recipe in the video description. Be sure to subscribe,
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of restaurant-quality recipes you can easily make at home. See you later!