SG
I rebattled a cake again this weekend. Though I didn't tell you about the initial trial, I made an angel food cake two weekends ago. I had a little get together with friends, and made a fresh strawberry tart (sorry, no pic). For the filling, I made custard, and the recipe called for 10 egg yolks.

Left with 10 egg whites, I thought about making macarons but was out of almond flour, so I googled around recipes asking for loads of egg whites. Though making a homemade face mask recipe was intriguing, I decided to make an angel food cake. I followed Alton Brown's recipe, since he is so scientific and good at many things.

Alton's recipe called for:
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon orange extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar.

Since this recipe was the first result on the i n t e r n e t, I followed it. When using egg whites, I was always told to use a bowl without a drop or hint of water. Any water in the bowl will ruin meringue. However, Alton's recipe includes 1/3 cup of warm water which was to be mixed with egg whites in the beginning. I was very skeptical, but I followed it anyways. I was supposed to whip it until medium peak, but after 10 minutes of high speed whipping, nothing happened. It became white, but very runny.

A couple of minutes later, still nothing, and I concluded 1/3 cup of water ruined it. I added dry ingredients and baked it anyways. It tasted ok, but something was different. It was more like sweet bread than an angel food cake. I think meringue still had so much liquid left in it, hence the cake was moist, but something was off.

So this past weekend was luckily rainy and crappy outside, so I decided to give it another try. This time, I followed one of the recipes on Tastespotting. This recipe was very similar to Alton's, sans warm water, which gave me more hope.

It called for:
- 1 cup sifted cake flour
- 1 1/2 cups sugar, divided
- 1/4 teaspoon ground cinnamon
- 2 tablespoons instant espresso granules or 2 tablespoons instant coffee granules
- 2 tablespoons hot water
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract. I didn't use cinnamon, just espresso.

Here is the process:
1. Sift flour and half of the sugar 4 times. I did it, but I don't know the difference, other than amessier counter top. Mixing flour and sugar together makes it easy to incorporate with meringue.
2. Mix egg whites and cream of tartar, whip it until soft peak, then add sugar gradually. Whip it until stiff peak is formed.
3. Add vanilla, then flour mixture little by little. Using a spatula, mix them gently without losing air in egg whites. I added espresso around here, and added more flour mixture. Incorporate everything well, and pour them into an ungreased tube pan. I don't have angel food pan, which comes with three tips, that keeps them from touching the surface when cooling (see below) but it's totally not necessary.
4. Bake it in 350 degree oven for about 35 minutes.
5. When it's done, take it out of the oven, and invert it. The easiest way is to do is to stick the pan into a wine bottle like the image below.

By inverting, it doesn't deflate with the weight of the cake itself. Leave it for like 2 hours and it's done.

Since it's ungreased, it's a bit tricky to take the cake out of the pan. Ever-so-gently loosen the cake from the pan. This looks like real angel food cake, doesn't it?

It's totally airy, just the way it should be.

It tasted heavenly. No wonder it is called "angel" food cake.

When I brought this to work, Ayagwa asked, "Did you add espresso to angel food cake mix?" I can't believe her. My baking is about 96% from scratch. I use puff pastry and phyllo store bought, but that's about it! I should tell her I used cool whip for her wedding cake.
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1 comment

  • It looks delicious!!! Way to put a wine bottle to good use :)

    Also, I get offended when people ask me if I used cake mix too. hahah.

    Ambitious on

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