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Angel
Food Cake: Preheat oven to 350
degrees F (177 degrees C) and place rack in center of oven. Have ready a
10 inch (25 cm) two piece angel food cake (tube) pan.
In a large bowl
sift together 3/4
cup (150 grams) granulated white sugar and the sifted cake flour.
In your electric
mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of
tartar, lemon juice, and salt and continue to beat until soft peaks
form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar,
a tablespoon at a time,
until glossy stiff peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.
Sift the flour
mixture over the egg whites (about one quarter of the flour mixture at a time)
and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large
wire whisk or a large rubber spatula. (It is important not to over fold the
batter or it will deflate.)
Pour the batter into the pan
and run a metal spatula or knife through the batter to get
rid of any air pockets. Smooth the top and bake in the preheated oven for about 40
- 45 minutes. The cake is done when a wooden skewer inserted in the center of the
cake comes out clean and the cake springs back when gently pressed. The
top of the cake will have cracks. Do not over bake.
Immediately upon removing from
the oven invert the pan. Suspend the pan by placing the inner tube on the
top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2
hours.
When completely cool, run a
metal spatula or knife around the sides of the pan to loosen
the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core
of the pan and remove. Place on your serving plate. It is best to cut this
cake with a serrated knife using a back-and-forth sawing motion. Try not to
press down on the cake when cutting as this will squash its soft and spongy
texture.
This cake is best
served on the day it is made but it will keep covered for
a few days at room temperature or for several days in the refrigerator. It is
great toasted.
This cake can be eaten alone
with just a dusting of confectioners' (powdered or icing) sugar. Is also wonderful
with fresh berries and softly whipped cream. Another idea is to serve with
ice cream, strawberry or
raspberry puree, or
chocolate sauce.
Serves 12
Sources:
Baird, Elizabeth.
The Complete Canadian Living Cookbook. Random House Canada. Toronto:
2001.
Beard, James.
American Cookery. Little, Brown and Company. New York: 1972.
Marian, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983.
Patent,
Greg. Baking in America. New York: Houghton Mifflin Company, 2002.
Rombauer, Irma S., Rombauer Becker, Marion, &
Becker, Ethan. The All New All Purpose Joy of Cooking. Simon & Schuster
Inc. New York: 1997.
Walter, Carole.
Great Cakes. Ballantine Books. New York: 1991.
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