Angel food cake
Preppy Kitchen · ♥ 5.3K likes · 201.7K views · 14 min video
Read about sponge and foam cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Set the oven to 350F with the rack in the bottom third and bring 12 eggs to room temperature.
Oven and room-temperature eggs
- 350 g granulated sugar
Process 350 g of granulated sugar in a food processor about a minute until almost like powdered sugar, so it dissolves completely in the whites and the cake can rise.
Processing sugar superfine
- 112 g cake flour
- 1 cup all-purpose flour
- ½ tsp salt
Add the cake flour and the salt to the remaining sugar and pulse 10 times.
Cake flour and the substitute
Sift the reserved cup of sugar through a fine mesh sieve to catch any large grains, pressing the last through with the back of a spoon.
Sift the sugar and flour mixture into a large bowl the same way.
- 355 g egg whites
Crack each egg white into a separate bowl before adding it to the measuring cup, until you have 355 g of whites; the yolks keep for custards or curd.
Measuring egg whites by weight
Wipe the mixer bowl with a little lemon juice and vinegar so nothing greasy remains, and add the egg whites.
Clean bowl and cream of tartar
- 1½ tsp cream of tartar
Add one and a half teaspoons of cream of tartar and mix on low about a minute until frothy.
Increase to medium and add the reserved sugar a tablespoon at a time, giving each addition a chance to dissolve.
French meringue: sugar a spoonful at a time
Beat about five minutes after the last tablespoon until soft glossy peaks form; a soft peak rather than a stiff peak gives a better rise in the oven.
Sift the dry mixture in in thirds, folding with a spatula each time without popping the air bubbles.
Transfer to an ungreased tube pan; greasing would stop the meringue batter climbing the sides.
An ungreased tube pan
Shimmy the spatula through to break giant air bubbles, optionally run a skewer through the middle, smooth the top with a small offset spatula and wipe the rim with a damp towel.
Bake at 350F on the bottom third rack about 35 to 40 minutes until risen and golden and a skewer comes out clean.
Invert the pan onto its feet or a wire rack immediately and cool at least an hour, so gravity holds the cake tall while the structure sets.
- powdered sugar
- whipped cream
Run around the edge of the pan, pop the cake out, invert onto a plate, dust with powdered sugar and serve with whipped cream and berries.
Unmolding and serving