~Cookin' In The Kitchen Since 2003~

Friday, January 7, 2011

Perfect Angel Food Cake

1 1/2 cups egg whites {10-12 large}, room temperature
1 1/2 cups superfine sugar, divided {Put sugar in a blender and blend for for 15-30 seconds}
1 cup cake flour, sifted
1 tsp. cream of tartar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp almond extract
Preheat oven to 325 F.
In a small bowl, whisk together 3/4 cup sugar and the cake flour.
Set aside.
Beat egg whites until frothy, then add cream of tartar and salt.
Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar, 1-2 tbsp. at a time, mixing in between each addition.
When sugar has been added, beat egg whites to soft peaks.
{You will know when you have soft peaks because the egg whites will look like soft waves and when you left the beaters, the peaks will drop , all at once, back into the batter. If your batter is falling in ribbons, it is not quite done. Don't be afraid to low the mixer and check a few times as you get close. You do not want to have stiff peaks.}
Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.
Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold each addition into the egg mixture. {*Take your time and do it gently so that you do not deflate the egg whites.*}
Spoon batter into an ungreased 9 inch tube pan with a removable bottom.
Smooth the top of the batter with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 50-60 minutes, until the top springs back when lightly pressed. {Time varies according to ovens so watch closely after 50 minutes.}
Remove from oven and invert pan over a bottle.
Allow to cool completely.
Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

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