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Begin by letting your eggs come to room temperature. It may take several hours, but this is EXTREMELY important! The egg whites will not become fluffy if they are cold.
Measure out the superfine sugar.
Next, measure out and sift the cake flour.
It should look somewhat finer.
Pour HALF of the sugar in with the flour.
Add the salt.
Separate the egg whites. This can be done using an egg separator, a slotted spoon, the shell, or simply your hands. It is very important to get every last drop, and to make sure no yolk gets in.
Add the cream of tartar to the egg whites.
Beat on high with the electric mixer for about 1 minute until the egg whites get frothy.
Remember the other half of that sugar? Gradually pour it in with the egg whites. Continue to beat for about 5 minutes until soft peaks form.
Add the vanilla extract and beat slowly to blend it.
Sift the cake flour/sugar mixture, then add HALF of it to the egg whites. Beat slowly to blend.
Now, add and beat in the other half.
Scrape the batter into the Turks head pan. Smooth the top with a spatula or spoon.
Bake at 325 degrees for 40-50 minutes, until the top of the cake is golden brown. Cracks might form on top- this is fine.
Stick the cake with a toothpick. If it comes out clean, pull the cake out of the oven.
Let the cake cool on the counter for about 5 minutes. Prepare yourself for the flip!
3...2...1... Calmly flip the cake onto the mug or flowerpot- "calmly" is the key!
Victory dance :D
Leave your cake upside down until it is COMPLETELY cool. This will take a few hours.
When it is cool, run a knife around the edge to loosen it.
Run the knife around the bottom edge to loosen it further.
I am going to flip my cake twice, so it comes out with the top, well, on top! You can choose to leave it with the bottom side facing up- it looks just as fine.
...and there you have it! Angel Food cake is great served with any of these options: Berries, whipped cream, sweet glaze, chocolate, or just plain.
Thanks for checking out my guide! Hope your cake is tasty :)