How to Bake a Perfect Angel Food Cake

Summary

In this video, Thomas Joseph addresses common issues with angel food cake and shares a recipe for a perfect one. He starts with room temperature egg whites, adds water, cream of tartar, salt, and vanilla extract, then gradually includes superfine sugar to achieve stiff peaks. Cake flour is sifted multiple times with superfine sugar for a light mixture, which is folded into the meringue. The batter is baked in a tube pan at 350°F for 35-40 minutes until golden and springy. The finished cake is inverted to cool to prevent deflation, resulting in a tender, cloud-like interior.

Takeaways

• 🍰 Angel food cake requires egg whites as the leavening agent, with 1 and 3/4 cups used in the recipe.
• 🥚 Room temperature egg whites are essential for achieving maximum volume.
• 💧 A tablespoon of room temperature water is added to the egg whites to help break them up.
• 🌬️ Cream of tartar is used to add strength to the egg foam and stabilize it.
• 🧂 A half teaspoon of cornstarch and two teaspoons of vanilla extract are incorporated for flavor and texture.
• 🍬 Superfine sugar, also known as castor sugar, is used for its fine granules that dissolve easily in egg whites.
• 📏 Sifting cake flour and superfine sugar together multiple times is crucial for a light texture.
• 🥄 The folding technique is used to gently incorporate the flour and sugar mixture into the egg whites without deflating them.
• 🧊 An aluminum tube pan is recommended for baking angel food cake, as it helps the cake rise properly.
• ⏱️ Baking time is approximately 35 to 40 minutes at 350°F until golden brown and slightly springy.
• 🔄 Inverting the cake after baking is necessary for it to cool properly and maintain its shape.

Q & A

What is the main leavening agent used in angel food cake?

The main leavening agent used in angel food cake is egg whites.

How many egg whites are typically used for a recipe of angel food cake?

A recipe of angel food cake typically uses about 14 large egg whites.

Why should egg whites be at room temperature when making angel food cake?

Egg whites should be at room temperature to achieve maximum volume when whipped.

What is the purpose of adding water to the egg whites when making angel food cake?

Water is added to the egg whites to help break them up and start the whipping process more easily.

What role does cream of tartar play in the angel food cake recipe?

Cream of tartar adds strength to the egg foam and helps stabilize the meringue.

Why is superfine sugar used in angel food cake instead of regular sugar?

Superfine sugar, also known as castor sugar, has finer granules that dissolve more easily in meringue, which is important for the texture of the cake.

How does the number of times you sift the flour and sugar mixture affect the cake's texture?

Sifting the flour and sugar mixture multiple times helps to remove lumps and make the mixture light, which contributes to a more tender cake.

Why is cake flour preferred over all-purpose flour in angel food cake recipes?

Cake flour has a lower protein content than all-purpose flour, which results in a more tender cake.

What is the significance of the tube pan for baking angel food cake?

A tube pan is significant for baking angel food cake because it allows the cake to rise evenly and has a slight texture that helps the egg white batter climb up the sides.

How long should an angel food cake bake in the oven?

An angel food cake should bake in the oven for about 35 to 40 minutes until it is golden brown on top and slightly springy to the touch.

Why is it important to invert the angel food cake after baking?

Inverting the angel food cake after baking is important to prevent it from deflating as it cools.