![]() Be sure the cakes have rested and dried out for a couple of hours before storing, and separate layers with wax paper.Angel food cake is a classic light, airy sponge cake with a delicate texture. Cake is best eaten the same day, although any leftovers can be stored covered loosely for up to two days. ![]() While cakes bake, prepare strawberries so they can rest for at least 20 minutes.If using a shell or mini cake (bundt of angel food), immediately flip upside down and use small bowls or wooden spoons to keep pan raised above the countertop.A toothpick inserted in the center should come out clean and the tops should spring to the touch. Do not open the oven while the cakes are baking as this will make the oven temperature uneven. Bake for 12-15 minutes until golden brown.For the cake shell pans, fill about halfway and then use a thin spatula or knife to poke the batter into the bottom edges of each cup. Gently scoop batter into the muffin cups, mini cake pans or cake shell pans.Repeat again and fold in just until flour is incorporated. Sprinkle and fold in another 1/3 of the flour. With a rubber spatula, fold in until flour disappears into egg whites. Sift about 1/3 of the flour and sugar mixture all over the top of the egg whites. This means peaks hold their shape with a slight drift at the points. Beat on medium speed until whites form soft peaks. Stop beating and scrape down the sides and bottom of the bowl, making sure liquid isn't collecting below. With mixer running, hold sugar near edge of bowl and gradually let sugar sprinkle over the egg whites until all the sugar is added.Beat on low and very gradually increase speed to medium. Pause beater to add the cream of tartar, salt, vanilla, and almond flavoring. In a large glass or stainless steel mixing bowl of a stand or hand mixer, beat egg whites on low for about 1 minute until broken up and beginning to foam around the edges.Measure vanilla and almond flavoring together into another small bowl. Measure salt and cream of tartar into a small dish. Measure remaining 1 cup sifted sugar and set aside.Pour into sifter so its ready for last sifting into egg whites. Sift again onto second sheet of waxed paper. Sift flour and 1/2 cup of the sugar to mix together onto one sheet. Sift flour and sugar before measuring to break up any clumps. Move rack to position in lower third of oven. Bring the eggs out of the refrigerator while you set up the other ingredients. ![]() Simply soak the pans for a few hours or overnight with warm soapy water, and scrub with a nylon brush or sponge. Since the pans aren’t greased, cleanup can be tricky. It’s important to use cake flour (not all purpose flour). The ingredients are simple and the steps to make angel food cake are easy, but they need to be followed closely. It’s important to bake angel food cake at a low heat and for enough time to help it dry out. If you do need to store them, cover loosely but only after letting them set out for awhile to dry out after removing from the pans.Ī note to ourselves for next time, we might try baking at 325º for a longer time because the small cakes bake faster than a full size cake. The cakes lasted 2-3 days but became sticky, so we recommend serving them the day you bake them. We simply filled the one layer and drizzled strawberries and juice over the sides. The shells kept a gentle bowl shape, with only a slight rim (not really a shell), and were larger than the muffin-size cakes. ![]()
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