Light and Fluffy Angel Food Cake
Servings: 10
Equipment
- Angel food pan
Ingredients
- 1 cup Swans cake flour
- 1/4 tsp salt
- 12 large egg whites brought to room temperature
- 1 tsp cream of tartar
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- fresh berries raspberries, blueberries or blackberries (optional)
Instructions
- Preheat oven 350°.
- Sift together flour and salt into a small bowl.
- In a separate bowl, beat egg whites on medium-high until whites have a foamy consistency.
- Add the cream of tartar and continue beating until you have soft peaks.
- Then, while mixer is still running, add sugar and continue beating until you have stiff peaks.
- Finally, add vanilla and beat until just combined.
- Transfer this mixture to a large bowl, carefully.
- Using a large sifter or fine wire sieve, sprinkle 1/4 of the flour mixture gently over the egg whites.
- Very gently fold the flour into the egg whites. Repeat this 3 more times.
- Make sure when you fold the flour into the egg whites you cut through the middle and gently scrape the sides.
- Watch our YouTube videos to see how it's done. p://youtu.be/CGcit1djRQQ and http://youtu.be/TygLc4WwZTc
- Very gently, pour the batter into an angel food pan.
- Using an icing knife, gently smooth the top of the batter.
- Bake for about 40 minutes, until the top is golden and center springs back when touched.
- Once you remove cake from oven, invert pan onto its "legs." Let pan cool on its legs for one hour.
- Once cooled, gently run a sharp knife around the edges of the pan and lift cake out by the center tube.
- Next, run a knife along the bottom of the pan, remove from pan and place on a pretty platter.
- Serve the cake with fresh berries.
Notes
Keep leftovers wrapped and will last about five days. This also freezes well.