Flour and egg cake, two of the ingredients of an angel food cake.
Angel Food Cake is a delicate and airy cake. It had its heyday in the late 19th century, but this cake is still served with tea and after meals. A European version is heavier and richer than the American one. Making angel food can be challenging, requiring the ability to handle egg whites well and fold dry ingredients into egg whites without compromising their bubbles.
Angel food cake is light and airy due to the egg whites in the batter.
Angel food cake flavor is not for everyone. It is very light and foamy, with a crumb that seems to melt in your mouth. Some people compare it to a damp cotton ball or sponge and find it unpleasant. The cake should also be cut and handled with care; cooks should never use a regular knife to cut it, as it compresses the air. A serrated knife with a smooth sawing motion is the best tool and technique.
Angel food cake is a kind of sponge cake, which does not contain fat.
The recipe for this cake is simple, with flavor variations by the cook. Some ingredients can be combined directly with the cake, but the flavor is usually dictated by the icing used. As a general rule, the cake is not frosted, as heavy toppings would obscure the light texture and flavor of the cake. Frostings can be made with orange, cinnamon, lemon, chocolate, or other flavors.
When making angel food cake, mixing tools and bowls need to be spotlessly clean, dry, and grease-free. The baking sheet must also be degreased. Some cooks prefer to wash everything thoroughly before starting to ensure maximum cleanliness. A cooling station must be installed for the cake, which must be cooled in an inverted position to prevent it from collapsing.
A baker might start by preheating an oven to 350°F (191°C). Next, you should sift 1 cup (137 g) of cake flour, 0.75 cup (150 g) of sugar, and 0.5 teaspoons (3 g) of salt several times, making sure the ingredients are well combined. The cook will not be able to mix them after adding them to the egg white mixture. In a separate bowl, whisk 12 egg whites together with 1 tablespoon (14.78 mL) warm water, 1 tablespoon (14.78 mL) lemon juice, 1 teaspoon (3 g) cream of tartar, and 1 teaspoon ( 4.92 ml) of vanilla. Other extracts, such as orange or almond, can also be added at this stage. When the egg whites are foamy, the cook should add 0.75 cup (150 g) of sugar, very slowly, and beat the mixture into smooth, shiny peaks.
At this point, the cook slowly incorporates the flour mixture into the egg whites, being careful not to crush the foam. Then he should pour the dough in the form of a tube without grease and bake for 35-40 minutes. The cake must cool completely before frosting. Experts often recommend that the cake rest for at least six hours before serving, as it sometimes tastes like an egg for a few hours after baking.