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25.4.17

STABLE ANGEL FOOD CAKE


This is brilliant. Absolutely brilliant. I made Stella Park’s “Effortless Angel Food Cake” on the weekend and was promptly told to put it on line sooner than later. Well a year passed away without posting, though I keep on cooking and baking much like before. Not yet ready to face the blogosphere, hint: feeding a cooking blog is work. With my attention firmly rooted elsewhere, I am making an exception with this remarkably fluffy and stable angel food cake. Beware, I would not attempt this without a Kitchen Aid or some type of standing mixer.

European cuisines call for more yolks than whites. It has been an ongoing challenge for me to use up leftover egg whites.  Fortunately egg whites freeze, thaw and refreeze really well. This recipe calls for 2 cups of egg whites! [That's about 12 to 14 eggs] You can save up for it or buy a cartoon of egg whites.  Egg whites are found in the dairy isle near the egg replacements.

I will make the next angel food cake in the strawberry shortcake style. I don't care for the heaviness of shortcake and usually just bake a piskóta. But after this wonderfully light cake I will be making an angel food. Doesn’t it sound good? Angel food cake with fresh fruit and whipped cream? All in all I followed the conventional method of baking and cooling an angel food cake. As for the cake batter... I had to submit to a new method. Though I tweaked the recipe, the credit goes to Stella Parks


 This is the batter

Stable Angel Food Cake

1 cup + 2 Tbsp sifted cake flour
2 cups of egg whites [from 12-14 eggs]
2 cups sugar
2 Tbsp pure vanilla extract
2 Tbsp lemon juice
1/4 tsp salt

  • The numbers in brackets correspond to the mixing speed on the KitchenAid.
  • Preheat oven to 350F.
  • Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer.
  • With the whisk attachment mix on low for 1 minute.
  • Increase speed to medium-low [4] and whip for 3 minutes.
  • Add the lemon juice and the salt.
  • Increase speed to medium [6] and whip 3 minutes.
  • Increase speed to medium-high [8] for 6 minutes.
  • Transfer the meringue to the largest bowl you have.
  • Sprinkle the sifted cake flour on the top.
  • Gently fold the flour into the meringue.
  • Transfer the batter to a large, 10 inch, aluminum tube pan.
  • Do not line or grease the pan.
  • Bake until the cake is golden blond and firm to the touch, for 40 to 45 minutes.
  • Invert pan upside down to cool.
  • Cool it down, completely.
  • Loosen the sides and the center tube with a table knife and slide the knife under the bottom.
  • Transfer cake to a serving plate and decorate it with fresh fruit or cut a slice and serve it with a fruit coulis. This cake slices like a dream.

Served with sugared berries [with a bit of melted butter mixed in]

7 comments:

  1. Glad to see you back online, I missed you.

    Frank

    ReplyDelete
  2. Soo happy to find a new post from you! Thank you!

    ReplyDelete
  3. I love Angel Food Cake and yours look divine! :) Have a lovely weekend!

    ReplyDelete
    Replies
    1. thank you Amy! I see you are a food blogger. Nice blog.

      Delete
  4. Hi Zsuzsa,You might find this new way of making angle food cake of interest. The recipe comes from Helen Fletcher, a wholesale bakery owner and baker of 23 years, who has a very good blog and authored two baking books, one of which I own, and the tart book, which I have ordered.http://pastrieslikeapro.com/2017/06/toasted-angel-food-cake-roasted-strawberries-and-balsamic-whipped-cream/#.WS_oOMuGPmU

    "Angel Food Cake can be made without the dreaded folding in of flour and sugar..This recipe solves that problem by adding the flour and remaining sugar slowly to the egg whites while continuing to beat on low in the mixer. This results in the easiest, most foolproof angel cake I have ever seen.:

    ReplyDelete
    Replies
    1. Thank you Dolores, this reminds me of the saying there are more ways to skin cat. :D Thanks for the acknowledgment.

      Delete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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