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Angel Food Cake

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Level: Intermediate

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Description

With its light and fluffy texture, this classic angel food cake makes a splendid spring and summer dessert.

From Bridget Edwards of Bake at 350.

Ingredients

  • 1-½ cup Plus 1 Tablespoon Sugar
  • 1 cup Cake Flour
  • 12  Egg Whites, At Room Temperature
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Almond Extract
  • ½ teaspoons Fine Sea Salt
  • 1-½ teaspoon Cream Of Tartar
  • FOR THE TOPPING (optional):
  • 4 cups Sliced Strawberries
  • 2 Tablespoons Light Brown Sugar
  • Whipped Topping (thawed)

Preparation

Preheat oven to 325ºF. Do NOT grease angel food cake pan.

Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside.

In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.

Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak.

In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon.

Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched.

Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours.

Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy.

Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps.

Cut with a serrated knife and serve with whipped topping and strawberries.

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