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.

Outlines

00:00

🍰 Angel Food Cake Recipe Introduction

Thomas Joseph introduces a solution to common issues faced when baking angel food cake, such as density, wetness, and collapse during cooling. He begins by emphasizing the importance of using egg whites at room temperature for maximum volume. He then adds room temperature water to help break up the egg whites before whipping them. Cream of tartar is introduced for strength and stability, followed by salt and vanilla extract. The process of beating the egg whites to soft peaks is described, and then the addition of superfine sugar is explained, which is crucial for its easy dissolution in the meringue. The importance of using sifted cake flour for a tender cake texture is highlighted, and the folding process to incorporate the flour and sugar mixture is detailed. The choice of an aluminum tube pan for baking is justified, and the method of spreading the batter evenly in the pan is described. Finally, the technique for baking the cake at 350°F and the visual and tactile cues for doneness are provided.

05:02

🕒 Cooling and Unmolding Angel Food Cake

The video script describes the process of cooling the angel food cake upside down to prevent deflation, using the feet of the tube pan or a bottle if the pan lacks feet. Once cooled, the script outlines the method for removing the cake from the pan using an icing spatula and a pairing knife. The importance of cleaning the cake of any crumbs around the outside is mentioned. The video concludes with a demonstration of the cake's tender, cloud-like interior, and a final encouragement for viewers to add this recipe to their baking repertoire.

Keywords

💡Angel Food Cake

Angel Food Cake is a type of cake that is known for its light and airy texture, achieved through the use of egg whites and a specific baking process. In the video, the main theme revolves around solving common issues people face when baking this cake, such as it coming out too dense or falling during cooling. The script provides a step-by-step guide to making a successful Angel Food Cake, emphasizing the importance of proper ingredient ratios and techniques.

💡Egg Whites

Egg whites are a key ingredient in Angel Food Cake as they provide the leavening and structure to the cake without adding fat, which would weigh it down. The script specifies using 1 and 3/4 cups of egg whites, which is a volume measure equivalent to about 14 large egg whites at room temperature to achieve maximum volume. Egg whites are whipped to create a stable foam that traps air and gives the cake its signature lightness.

💡Cream of Tartar

Cream of tartar is added to the egg whites to stabilize the foam and strengthen the egg whites during the whipping process. In the video, 1 and 1/2 teaspoons of cream of tartar are added once the egg whites become slightly frothy. It helps the meringue hold its shape and volume, which is crucial for the cake's texture.

💡Superfine Sugar

Superfine sugar, also known as castor sugar, is used in Angel Food Cake because its finer granules dissolve more easily in the meringue than regular sugar. This property is important for achieving a smooth texture in the cake. The script mentions using 3/4 cup of superfine sugar, which is sifted with the cake flour to create a light mixture.

💡Cake Flour

Cake flour has a lower protein content compared to all-purpose flour, which results in a more tender crumb in the final cake. In the video, one cup of sifted cake flour is used. The script emphasizes sifting the flour multiple times to remove any lumps and to incorporate air, which contributes to the cake's lightness.

💡Meringue

Meringue is a component of the Angel Food Cake batter, created by whipping egg whites with sugar to form a stable foam. The script describes beating the egg whites to soft peaks before gradually adding sugar, and then continuing to beat until stiff peaks are reached. The meringue is crucial for the cake's rise and texture.

💡Tube Pan

A tube pan, specifically one made of anodized aluminum, is recommended for baking Angel Food Cake. The script explains that the pan's texture helps the egg white batter cling to the sides, allowing the cake to rise evenly. The pan's design with a removable bottom also facilitates the removal of the cake once it's baked and cooled.

💡Inversion

Inversion is a cooling technique mentioned in the video where the Angel Food Cake is turned upside down after baking to prevent it from deflating. This method allows the cake to maintain its volume and shape as it cools, which is essential for the final product's appearance and texture.

💡Room Temperature

The script specifies that ingredients like egg whites and water should be at room temperature before use. This is important because ingredients at room temperature can incorporate air more easily, which is beneficial for the leavening process and overall texture of the cake.

💡Vanilla Extract

Vanilla extract is added to the egg whites for flavor. The script mentions adding 2 teaspoons of vanilla extract to the egg whites to enhance the overall taste of the Angel Food Cake. Vanilla extract is a common ingredient in baking that provides a rich, sweet aroma and flavor.

💡Sifting

Sifting is a technique used in the video to prepare the cake flour and sugar mixture. It involves passing the ingredients through a fine mesh sieve to remove lumps and incorporate air, which is essential for the cake's light texture. The script describes sifting the cake flour and superfine sugar together multiple times before folding it into the meringue.

Highlights

Introduction to solving common angel food cake issues.

Use of 1 and 3/4 cups of room temperature egg whites for maximum volume.

Addition of 1 tablespoon of room temperature water to break up egg whites.

Incorporation of 1 and 1/2 teaspoons of cream of tartar for stabilizing the egg foam.

Use of half a teaspoon of cornstarch to strengthen the meringue.

Addition of 2 teaspoons of vanilla extract for flavor.

Achieving soft peaks before adding sugar to the meringue.

Gradual addition of 3/4 cup of superfine sugar for a stable meringue.

Transferring the meringue to a bigger bowl for folding in more sugar and flour.

Sifting 1 cup of cake flour for a lighter texture.

Sifting 3/4 cup of superfine sugar with the cake flour to remove lumps.

Folding the flour and sugar mixture into the meringue to avoid clumps.

Using cake flour for its lower protein content, resulting in a more tender cake.

Transferring the batter into an aluminum tube pan for optimal rise.

Evenly spreading the batter and removing excess around the edges for a uniform layer.

Using a pairing knife to cut through the batter to release air bubbles.

Baking the cake at 350° for 35 to 40 minutes until golden brown and springy.

Inverting the cake after baking to prevent deflation while cooling.

Cooling the cake upside down using the feet of the tube pan or a bottle.

Removing the cake from the pan using an icing spatula and a pairing knife.

Final presentation of the angel food cake with a tender, cloud-like interior.

Transcripts

[Music]

hey guys Thomas Joseph here with another

kitchen conundrum people have been

saying that they're having trouble with

angel food cake it either comes out too

dense it's wet or when it's cooling it

falls well today I'm going to show you a

recipe for success and that is angel

food cake 101 so to start I have egg

whites which is the leavening in angel

food cake 1 and 3/4 cups of egg whites

here it's a volume measure but that's

about 14 large egg whites and they're at

room temperature cuz that's how you'll

get maximum volume and to this I'm going

to add 1 tbspoon of room temperature

water the water just kind of helps to

break up the egg whites and start this

on medium

speed and once the egg whites get

slightly frothy as they are now add 1

and 1/2 teaspoons of cream of tartar

cream of Charter adds strength to the

egg foam so it helps to stabilize half

teaspoon of core salt and 2 tpoon of

vanilla

extract so I'm going to continue beating

this on medium speed until I get soft

peaks now you want to make sure that you

have on hand 3/4 of a cup of superfine

sugar superfine sugar is also known as

castor sugar the granules are a little

bit finer than regular sugar and they

dissolve easily in mering or egg whites

just like this so it's been about a few

minutes beat this mixture until you

reach soft peaks so we're just about

there at soft peaks you can see they're

tipping over they're not holding a stiff

shape and now I'm going to increase the

speed to medium high and I'm going to

gradually add my sugar a tablespoon at a

time and I'm going to continue beating

this until it reaches stiff peaks but

the mering isn't dry so keep an eye on

it so our Peaks are nice and stiff if

you can see it's standing straight up

they're still

glossy now transfer to a bigger bowl

because we have to fold in a little bit

more sugar and our cake flour I have in

front of me one cup of sifted cake flour

meaning that you sift cake flour first

then measure one cup and 3/4 of a cup of

super fine sugar I've sifted that

together three times now you want to

make sure that you sift a number of

times to get out any lumps and make this

flour sugar mixture light I'm going to

take a portion of this and sift it right

over my egg whites you want to do this

in additions because it will help in

avoiding clumps of flour why are we

using cake flour well cake flour has a

lower protein content than allpurpose

flour which will yield a more tender

cake our last addition of our flour

sugar

mixture f folding is the process of

bringing up the batter from the bottom

up and over incorporating all of the

ingredients or kind of moving in a j so

this looks well mixed and now I'm going

to transfer it into a tube pan this is a

classic pan for angel food cake it is

Aluminum do not buy those non-stick

versions because the cake will not rise

nicely this anodized aluminum has a

slight texture to it which helps that

egg white batter hold on and climb up

the sides of the pan so evenly spread

your batter into the pan this Tu pan has

a removable bottom and what that does is

it makes an easy job of removing the

cake when it's baked and cooled and

there are some models that are sold with

these feet and this is great for cooling

the cake and I'll show you how we're

going to cool the cake once it's out of

the oven so take an offset spatula and

spread the batter out into a nice even

layer make sure your oven is preheated

to 350° with the rack in the middle of

the oven if you have any batter around

the edge of the pan just use your finger

to remove that so you have one nice even

layer and using a pairing knife a long

thin blade draw the knife through the

batter this batter is quite stiff so

when you place it in the pan sometimes

it doesn't work into all of the nooks

and crannies of the pan so this pops any

air bubbles and moves the into those

negative

spaces and then right into the oven for

about 35 to 40 minutes until it's nice

and golden brown on top and slightly

springy to the touch so our angel food

cake is completely cooled now when it

does come out of the oven you need to

invert it this is actually a little

trick here the cake needs to be cooled

upside down so it does not deflate so

these little feet help in that if you

have a tube pan that doesn't have these

feet what you can do is you can take the

tube of the pan the center and you can

invert it over a bottle like this and

let it cool just like that this

obviously is completely cooled and I'm

going to show you how to remove it from

the pan take one of these icing spatulas

something with a thin flexible blade and

run this along the interior perimeter of

the cake give pressure to the side of

the pan and rotate the pan around

gliding around the outside of the

cake and now fingers crossed you should

be able to pull the

cake right out of the pan just like

this take your spatula again and run it

along the very bottom of the pan and for

the center section all you need is a

pairing knife just go around the center

tube and you should be able to flip the

cake right out of the pan you can use a

pastry brush or you can use your hand to

knock away any of the crumbs around the

outside you know what I can't wait to

show you what the inside of this angel

food cake looks like it's perfectly

tender look at that beautiful cloudlike

interior so light and Airy and

surprisingly simple to make so there you

go you have the recipe and now you can

add it to your baking

[Music]

repertoire

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