Angel Food Cake
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To get an angel food cake recipe for a tall, perfectly shaped cake with a snowy white, tender crumb encased in a thin, delicate, golden crust;
the key to creating a stable foam for an angel food cake recipe is the speed at which you beat the egg whites, starting at low speed just to break them up into a froth and increasing the speed to medium to form soft, billowy mounds.
When large bubbles stop appearing around the edges, this is the point the sugar should be added, a tablespoon at a time. Once all the sugar is added the whites become shiny and form soft peaks when the beater is lifted. This is just right for making the perfect tall, light yet firm angel food cake.
Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture.
Begin oven at 275 F, and after30 minutes increase oven temp to 325 F.
Remove from oven and invert pan until cake is cold.