Angel Food Cake
Instructions
Today Sonia will surprise you with a traditional very light and soft cake, made only with egg whites: the angel food cake... a sweet cloud, impossible to resist!
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Today I'll surprise you with a traditional American soft and light cake, made only with egg whites: the angel food cake. It's a true sweet cloud, very difficult to resist. But let's see together what ingredients we'll need:
2 cups (480 g) of egg whites that is the whites of about (12 extra-large eggs)
1 big pinch of salt
1 cups (250 g) of sugar tbsp (5 g) of cream of tartar, a leavening agent
1/8 tsp (1 sachet) of vanilla powder or 1 tsp of vanilla extract
1 1/5 cups (150 g) of flour
Let's make together the angel food cake:
First of all, take the egg whites out of the fridge and keep at room temperature or, if you're short of time, bring them to 110F (45C) in a bain marie, stirring with a whisk, but without beating.
Now it's time to beat the egg whites until stiff, so use a planetary mixer, or a common electric beater, and let it run. As soon as the egg whites turn white, add the cream of tartar, then the sugar and the vanilla, one third at a time.
To get this result, beat the egg whites for 10-15 minutes at medium speed. Now add the sifted flour and the salt... stir gently to fold the ingredients.
The angel food cake doesn't involve the use of fats, that's why in the USA there is a special angel cake pan, that is tall with a flat removable bottom, but if you can't find it just use a tube pan with at least the flat bottom. In this case, line with parchment paper, and put in the cake batter.
After putting the batter in the cake pan, take a spatula or a knife and cut gently through the batter to remove any air bubbles. Then even out the batter and bake in a static oven at 350F (180C) for about 40-50 minutes.
40-50 min. - 350F (180C)
After such time, let the angel food cake rest for 10 minutes inside the cake pan, then take it out, sprinkle with powdered sugar and, why not, since it's so light, serve with sauces, fruit or jam. From Sonia and GialloZafferano, bye and see you next video recipe.
