Angel Food Cake

Well this was the first cake i ever tried … i was maybe 12 or so … i know i know what u r thinking … its not the easiest type of cakes .. and it really wasnt but gave me a good lesson in seperating eggs 😀 … so after seperating 10 eggs … and i made the cake .. but the instructions wasnt good and it turned out a big flop … well u know how angel food cakes are supposed to be big and fluffy .. well lets just say a 10 inch cake came out a 5 inch one 😛 .. but on top of that it didnt taste bad according to wat i remember … but it was tiny and flat  … not fluffy wat so ever … any how .. i got the courage to try my big flop again .. and it turned out perfect … unfortunatly i didnt photograph it step by step .. but i will try to explian as much as i can …  to make it u will need :

angel food cake

– 1 cup cake flour (if u  dont have it then minus 2tb form every cup of all purpose flour)

– 1 1/4 cup sugar

– 1/4 ts salt

– 10 egg whites (about 1 1/4 cup)

– 1 1/2 ts cream of tartar

– 1 tsp vanilla

For serving u will need:

– 1 cup sliced strawberries

– 2 tsp sugar

 Alrite …First … preheat the oven to 180°C … and line a tube cake pan with parchment paper(only from the bottom)

Now sift together the flour, 1 cup sugar and salt …three times….and set it aside….  u can sift it on a peice of parchment paper .. makes it easier to handle ….

Now in a stand up mixer with the whisk attachment … add the egg whites and whisk on medium to low until foamy … then add the cream of tartar and continue whisking on medium high … until soft and foamy .. then gradually add the remaining 1/4 cup of sugar and whisk until firm peak forms..

Then remove the bowl and add the vanilla .. and mix slowly …then take approximatly 1/4th of the flour mixture and sift it on top of the egg whites…now just as i told u in the sponge cake … wen u mix any cake that has alot of air in it … u go in a round and across motion to make sure it doenst deflate .. so first time all around it in a circle … then once across it top to bottom … then repeat the same with remaining flour taking approximatly 1/4 cup everytime …

Pour the batter now into the prepared cake pan and bake for nearly 40mins … until its golden and springs back wen touched … then remove the cake from the oven and invert it upside down .. dont worry i wont fall down .. this insures that the cake wont go down as it cools … leave it like that (inverted) until it cools down completly …

While waiting mix the strawberries and sugar aad set them aside .. until the strawberries release there juices …

After the cake is cooled .. slice it gently and serve it with strawberries …

Enjoy 🙂 …


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s