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Angel Cake Recipe

History of Angel Cake:

Angel cake is a classic and beloved dessert that has been enjoyed for generations. Its origins can be traced back to the mid-19th century in North America. The cake is light, fluffy, and delicately sweet, making it the perfect treat for any occasion.

Fun Facts about Angel Cake:

1. Angel cake is believed to have been named for its light and airy texture, resembling that of angel's wings. The cake is known for its feather-light crumb and fluffy appearance.

2. The recipe for Angel cake traditionally calls for using only the egg whites, as it helps to achieve the cake's signature texture. The yolks are often used in other recipes or discarded.

3. Cream of tartar is a key ingredient in Angel cake, as it helps to stabilize the egg whites and create a lofty, stable structure.

4. Sifting the ingredients multiple times is a crucial step in the recipe, as it helps to incorporate air into the batter and ensure a light and tender cake.

5. The use of a tube pan is essential for baking Angel cake. The center tube allows heat to distribute evenly, resulting in a cake that rises uniformly.

Now, let's dive into the recipe for Angel Cake:

Ingredients:
- 11 egg whites
- 1 ½ cups granulated sugar (sifted 3 times)
- 1 cup flour (sifted 5 times)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to a moderate temperature (around 350°F or 180°C).

2. In a large bowl, place the egg whites and beat them until they reach a half-stiff consistency. This can be achieved using a stand mixer or a hand mixer.

3. Sprinkle the cream of tartar over the beaten egg whites lightly. Continue to beat the mixture until it becomes very stiff and forms peaks.

4. Sift in the sugar, followed by the flour, into the bowl of egg whites. Gently fold the ingredients into the batter using a spoon, making sure to combine them thoroughly but not overmix.

5. Once the batter is well combined, add the vanilla extract and gently incorporate it into the mixture.

6. Transfer the batter into a tube pan, ensuring that it is evenly distributed. Smooth out the top with a spatula to create an even surface.

7. Place the tube pan in the preheated oven for 35 to 50 minutes. It is important not to open the oven door for the first 15 minutes to prevent the cake from collapsing.

8. If the cake starts to brown before it rises to the top of the pan, you can briefly open the oven door for two minutes to release some heat. Once the cake has risen to the top, finish baking quickly.

9. To determine if the cake is done, gently press the top with your finger. If it springs back, it is ready. If it sinks or leaves an indentation, it needs more time to bake.

10. Once the cake has finished baking and has shrunk back to the level of the pan, remove it from the oven. Allow it to cool in the pan upside down for about an hour. This will help the cake maintain its height and prevent it from collapsing.

Enjoy your homemade Angel Cake! This old and reliable recipe is sure to impress your family and friends with its light and ethereal texture.

Similar Recipe Dishes:

If you're fond of Angel cake, you might also enjoy trying the following similar recipe dishes:

1. Chiffon Cake: Like Angel cake, Chiffon cake is a light and fluffy dessert made with whipped egg whites. However, Chiffon cake incorporates both egg yolks and egg whites, resulting in a slightly richer flavor.

2. Sponge Cake: Sponge cake is another airy and light cake that is made using whipped eggs and minimal fat. It has a delicate texture and is often used as a base for layer cakes or enjoyed on its own with a dusting of powdered sugar.

3. Meringue: Meringue is a sweet treat made with whipped egg whites and sugar. It can be baked into cookies, used as a topping for pies, or as a base for desserts like Pavlova.

All of these recipes share the same light and airy qualities as Angel cake and are perfect for those who appreciate desserts that are not overly heavy or overly sweet.

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