cookbooks

Angels Food Cake. Florence Eckhart. Recipe

History of Angel Food Cake:

Angel Food Cake is a classic dessert that has been enjoyed for generations. Its light and fluffy texture, along with its sweet flavor, make it a favorite choice for many occasions. The origins of Angel Food Cake can be traced back to the late 19th century, where it gained popularity in North America.

The name "Angel Food Cake" is said to have been coined due to its light and airy texture, resembling the delicate and ethereal nature of angels. The recipe itself is quite simple, consisting primarily of whipped egg whites, sugar, and flour. The absence of butter or oil in the recipe contributes to its lighter texture compared to other cakes.

Fun Facts about Angel Food Cake:

1. Traditional Angel Food Cake recipes call for the use of cream of tartar, which helps stabilize the egg whites and create a fluffy texture.

2. Angel Food Cake is often served with fresh fruits, whipped cream, or a dusting of powdered sugar to enhance its flavor.

3. Angel Food Cake pans typically have a tube in the center, which allows for even baking and promotes the cake's tall, cylindrical shape.

4. The use of whipped egg whites in the recipe lends to the cake's white color, hence the name "Angel Food Cake."

Recipe for Angel Food Cake:

Ingredients:
- 10 egg whites
- 1 1/2 tumblers of granulated sugar
- 1 tumbler of flour
- 1 heaping teaspoon of cream of tartar
- Pinch of salt
- Almond extract (for flavoring)

Instructions:
1. Preheat your oven to a slow temperature.

2. In a large mixing bowl, sift the flour and cream of tartar twice to ensure a smooth texture.

3. In a separate bowl, combine the egg whites and half of the granulated sugar. Beat the mixture until it becomes glossy and forms soft peaks.

4. Gradually add in the remaining sugar while continuing to beat the mixture until it reaches stiff peaks. This may take a few minutes.

5. Gently fold in the sifted flour mixture using a spatula. Be careful not to overmix, as this can deflate the airiness of the batter.

6. Add a few drops of almond extract to the batter for a hint of flavor. You can adjust the amount to your personal preference.

7. Pour the batter into an Angel Food Cake pan, ensuring that it is evenly distributed. Do not grease the pan, as the cake needs to cling to the sides during the baking process.

8. Place the pan in the preheated oven and bake for approximately one hour. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack. This step helps the cake maintain its height and structure as it cools.

10. Allow the cake to cool completely before removing it from the pan. Run a knife along the edges to release the cake, then gently lift it out of the pan.

Serving Suggestions:
Angel Food Cake can be served as is or with accompaniments such as fresh berries, whipped cream, or a drizzle of fruit sauce. The lightness and subtle sweetness of the cake make it perfect for summer desserts or as a refreshing treat year-round. It pairs well with a cup of tea or a glass of chilled milk.

Similar Recipe Dishes:
Angel Food Cake is just one variation of the classic sponge cake. Other well-known sponge cakes include Chiffon Cake and Sponge Cake. Chiffon Cake is similar to Angel Food Cake but includes the addition of egg yolks and oil, resulting in a lighter and moister texture. Sponge Cake, on the other hand, typically includes both whipped egg whites and egg yolks, resulting in a slightly denser yet still fluffy cake.

Regardless of the variation, sponge cakes are loved for their light and airy texture, making them a delightful treat for any occasion.

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