How to Make A Light  and Tender Angel Food Cake From Scratch

How to Make A Light and Tender Angel Food Cake From Scratch

January 16, 2020 2 By Luis Garrison


What’s up people! I hope you are doing well. In today’s video I’m going to show you how
to make a light, tender angel food cake from scratch. Let’s go. First thing you’re going to want to do is
have a grease free mixing bowl that you’re going to pour 1 and 1/2 cups of egg whites
or 360 ml into, 1 teaspoon of cream of tartar or 2g, and a 1/2 teaspoon of salt (or 2.5
g) of salt. Then you’re gonna want to turn this mixer
on high and let it whip until it triples in volume. Once your egg whites, cream of tartar and
salt have tripled in volume, you’re gonna want to stop your mixer and then grab 6oz
of granulated sugar (or 170g) and turn your mixer back on high speed. And pour the sugar in gradually. And whip it until it becomes soft peaks. Now that you’ve whipped this to soft peaks,
you want to take it off your mixer, put that there, then
what you want to do is take 2 teaspoons (or 10 ml) of lemon juice, 2 tsp ( or 10ml) of
vanilla, pour those right on top. Then you want to take the grated zest of a
lemon, put that on top….then you want to take 4oz of cake flour which is
115g and another 6oz of sugar, sift them together, and you’re gonna slowly tap a little onto
the top of the mixture. Fold it in. Remember to run it through the sifter. Put the rest in. And it’s good to have a piece of baking paper
under your sifter before you put your flour and sugar in so you don’t lose any, take the
rest and put it in like this. And then fold it in the rest of the way. Next up what you want to do is take a 10″
tube pan like this. This one is a nonstick tube pan so what I’m
going to do is take a little water and flick it a little bit on the sides. That’ll help the angel food stick to it. And then I’m just going to take my hands and
pour it all in. Wipe my hands off on this towel. And the next thing I want you to do before
you put it in the oven is bang it a couple times on the counter to help knock any air
pockets out of it. But also…I want you to take a knife and
cut through it like this…that will also help cut out any air pockets, that may show
up after baking. What you want to do next is put your angel
food cake into the oven at 325F or 163C. Gonna put it in about the middle shelf for
about 35 to 45 minutes or until it turns golden brown and it springs back when you touch it
lightly. Alright, let’s take a look at this angel food
now…take it out of the oven, see that nice golden brown color. And it’s got a nice little spring back to
it. And there you have it. Alright, now that the angel food is out of
the oven. What you want to do is take it and invert
it so it can cool. I’m going to use a little ramekin, you can
also use like a coke bottle or wine bottle, something like that to tip it over on to. But I’m just going to turn it over like this…right
on top like that. And just let it balance that’ll let the air
circulate while it cools and also the angel food won’t go totally flat, while it’s cooling. Once your angel food is cooled it’s time to
unmold it and what I recommend is taking the backside of a knife and running it around
the outside your pan…..and also around this middle tube here. Then you can take it and put it on your serving
dish…and you may even have to take part of your knife and uh run it through the bottom
part of the tube pan to get it come unstuck. And there you go. You have a nice looking angel food like that. And you can cut it and serve it like this
or you can cut it serve it with some strawberries and whipped cream, whatever you like you can
even drizzle chocolate and do some maraschino cherries have a chocolate cherry angel food. Alright everybody thank you very much for
watching my video, I appreciate it. If you like my videos please be sure to give
them a thumbs up, subscribe like and share, comment. And have a good day, Lord willing I’ll see
you again soon!