Scratch Angel Food Cake Recipe
Introduction
Welcome to our scratch Angel Food Cake recipe! In this article, we will walk you through the steps to create a light and fluffy cake from scratch. Angel Food Cake is a classic dessert that is loved by many for its delicate texture and subtle sweetness. Whether you are a beginner or an experienced baker, this recipe is sure to impress your family and friends.
Ingredients
Main Ingredients
To make our scratch Angel Food Cake, you will need the following ingredients:
– 1 cup cake flour
– 1 1/2 cups granulated sugar
– 12 large egg whites
– 1 1/2 teaspoons cream of tartar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Optional Ingredients
For added flavor, you can also include the following optional ingredients:
– 1/2 teaspoon almond extract
– Zest of 1 lemon or orange
Steps
Follow these steps to make the perfect scratch Angel Food Cake:
Step 1: Preparing the Batter
1. Preheat your oven to 325°F (165°C) and have your ungreased angel food cake pan ready.
2. Sift the cake flour and 3/4 cup of granulated sugar together in a bowl. Set aside.
3. In a separate large bowl, beat the egg whites, cream of tartar, and salt until frothy.
4. Gradually add the remaining 3/4 cup of granulated sugar while continuing to beat the mixture until stiff peaks form.
5. Stir in the vanilla extract (and optional almond extract or citrus zest, if desired) gently.
6. Gradually fold in the sifted flour mixture, being careful not to overmix.
Step 2: Baking the Cake
1. Transfer the batter to the ungreased angel food cake pan and smooth the top with a spatula.
2. Bake in the preheated oven for approximately 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
3. Remove the cake from the oven and invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
Step 3: Serving the Cake
1. Once the cake has cooled, run a knife around the edges of the pan to loosen the cake.
2. Carefully remove the cake from the pan by gently lifting it out.
3. Serve the scratch Angel Food Cake on its own or with your favorite toppings such as fresh berries, whipped cream, or a dusting of powdered sugar.
Variations
While the classic scratch Angel Food Cake is delicious on its own, you can also experiment with different variations:
– Add chocolate chips or chopped nuts to the batter for added texture.
– Drizzle a homemade glaze over the cooled cake for a sweet and tangy twist.
– Layer the cake with your favorite fruit fillings and whipped cream for an elegant dessert.
Tips
Here are some tips to ensure your scratch Angel Food Cake turns out perfectly:
– Make sure your egg whites are at room temperature for optimal volume and stability.
– Use a clean, grease-free bowl and beaters when whipping the egg whites.
– Gently fold in the flour mixture to avoid deflating the batter.
– Do not grease the angel food cake pan, as the cake needs to cling to the sides while baking.
– Allow the cake to cool completely before removing it from the pan to prevent it from collapsing.
Conclusion
Congratulations! You have successfully made a delicious scratch Angel Food Cake from scratch. This light and airy cake is perfect for any occasion and will surely impress your guests. With its simple ingredients and easy steps, you can enjoy this classic dessert at home anytime. Get creative with variations and toppings to personalize your Angel Food Cake and make it your own.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour is recommended for its fine texture, you can substitute it with all-purpose flour. However, the cake may be slightly denser.
Q: How should I store the leftover Angel Food Cake?
A: To store the cake, place it in an airtight container or cover it tightly with plastic wrap. It can be kept at room temperature for up to 2 days or refrigerated for up to a week.
Q: Can I freeze the Angel Food Cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before serving.
