YumYum Divas YumYum Recipes: Angel Food Cake, contributed by Dea

Recipe Title: Angel Food Cake

Contributed by: Dea

Note from the Diva
When I first met my husband, it was around his Dad's birthday and I asked what his favorite cake was. Angel Food :) My sweet MIL had always used box mixes and I knew that his Dad's mom was a great baker in her native Poland. I was somewhat fearful to show off my Angel Food recipe, but went ahead. To this day, everybody asks for it, so hope it's a winner for you. If you have never eaten homemade AF cake, you will be amazed.

List of Ingredients

It's a simple recipe, but there are certain steps you just can't leave out - first is make sure you have the freshest eggs possible and yes, ya gotta sift 3 times :) Get everything ready in advance including your pan preparation.

Preheat your oven to 350

Use a 10" tube pan - I use one where the bottom comes out, but I'm sure any 10" tube will work.

Cut a piece of parchment paper with a hole in the middle to sit on the bottom of the pan; remember you can't grease or flour an Angel Food Cake - it needs the "sticking power" for when you turn it upside down to cool - that's what stretches out the cake to give it that air-like quality you want.


1 c. cake flour - no other kind but cake flour
1 c. granulated sugar
1 1/4 c. confectioner sugar
1/2 tsp. salt

Sift all the above 3 times - no joke, it really makes such a difference - set it aside

Preparation
12 very fresh egg whites

Beat in a large cold bowl until they get foamy, but not "peaking".
Add in:
1 tsp. cream of tarter
1 1/2 tsp good vanilla extract

Keep beating until the foams peak on their own.

Now comes the folding - I use a big curved rubber spatula. Take your dry ingredients about a 1/4 at a time and put back in your sifter - sift that onto the egg whites and very gently fold it in - no more than about 10 folds per batch as you sift each remaining 1/4 of the dry mix in.

Pour the mix into your tube pan - DON'T bang it down on the counter to level it, just take a butter knife and in one move, run it in the middle of the mix in a circle. Pop it in the oven for about 45 - 50 minutes. I still use a toothpick to check, but guess it depends on your oven.

Take the cake from the oven and turn the pan upside down over a bottle that has a long neck - wine bottle works great. Let the cake "hang" until it's completely cool - this stretches it out :)

When cool, take a sharp knife and run around the edge of the pan all the way to the bottom.

Cooking Time & Temperature
Bake 350*F 45-50 minutes

Cookbook Category
Cakes & Frosting

General Cooking/Prep Method
Bake

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Low Fat

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