Hello.
Welcome to American Baker in Germany.
I’m Michelle and today we are making one
of my recipes.
And this is a recipe for angel food cake.
I love angel food cake.
It’s one of my favorite cakes in the world
and I don’t know why I never thought of
showing a recipe for it.
Except that it’s absolutely impossible to
stack.
So, it’s not really a decorating cake.
But it’s really delicious.
It’s very low fat.
Let’s get started.
Only a few simple ingredients.
We need 10 egg whites.
Yes, 10.
1 cup or 200g of sugar.
1 tsp vanilla extract or 1 tbsp vanilla sugar.
1 tsp cream of tartar, which is totally optional.
A dash of salt.
1 generous cup (135g) of cake flour or 1 cup
(125g) of regular flour plus 2 tbsp corn starch.
First off, separate your eggs.
With this large amount of eggs, it’s best
to separate them one at a time so if you get
some yolk in your egg white, you can just
get one more egg instead of having to start
over.
So, I separate the white into one small bowl
and put the yolks in a second bowl.
Then, when I’m happy with the white by itself,
I put it in the larger bowl that will hold
all the whites.
It’s just an extra precaution.
Then, put your egg whites into a large mixing
bowl and if you’re using cream of tartar
add it here.
The cream of tartar will just stabilize your
egg whites a bit and make them easier to whip
up, but it does also add a sour taste to the
cake.
So, if you want your cake more sweet and less
tart, then leave it out.
I also add the vanilla sugar at this stage.
Now beat your egg whites to soft peaks.
And add the sugar a tablespoon or two at a
time.
Very slowly.
If you add it too quickly, the sugar can actually
cook the egg whites and you won’t get the
fluffy consistency you want.
Now, continue to beat until you reach stiff
peaks.
I thought I had it at this point, but it was
just a bit soft, so I beat it a bit more until
I was happy with it.
Now, this step is very important.
Sift your flour into the egg white mixture.
Also only add a couple tablespoons at a time.
I’m using a flour sifter, but you could
also use a fine mesh strainer.
And gently fold in the flour.
Try not to knock too much air out of your
egg mixture.
Bake in an ungreased bundt pan.
Yes, ungreased.
No butter, no oil, no baking spray.
We want the cake to stick.
Gently spoon the batter into the pan and spread
it around a bit.
You can also run a knife through the center
to get rid of any air pockets.
Bake at 350°F or 180°C for 40-45 minutes.
When it’s ready, the top will be golden
brown and will display some cracking.
That’s normal.
But, we don’t want to have our cake deflate
as it cools, so turn the form upside down
to allow it to cool completely.
This is why we didn’t grease our pan.
However, my cake fell out of the form anyway
as it cooled.
If yours doesn’t do this, you can run a
knife along the edge of the cake to loosen
it and it should release fairly easily as
long as it was cooked all the way through.
The part of the cake that wasn’t exposed
to air should still be white and lovely.
The whiteness plus the light, airiness of
the cake is why it’s called angel food.
This cake is springy and light as air.
It has a lovely, light texture and just a
hint of vanilla.
It’s also just a bit tangy if you used cream
of tartar, which is why I consider it optional.
But definitely worth making.
I hope you enjoy this recipe.
Tag me on Instagram if you make it yourself.
I love seeing your work.
For more cakes and recipes visit our website
at AmericanBakerinGermany.com.
We’re also on Facebook.
Subscribe for more recipes.
