Angel Food Cake

Angel Food Cake

  • Servings: servings 4-5
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cake blog

Author note: The method behind this recipe was guided by Michael Ruhlman’s instruction in Ratio. This cake is not as large as a traditional angel food cake because it only requires 6 egg whites, while the traditional sized cake requires 11-12. Strawberry-Cinnamon Mascarpone Spread (click here for the recipe), a recipe featured in The Dallas Morning News (click here for the story), is the perfect topper for this cake.

6 egg whites, brought to room temperature

3/4 cup sugar

3/4 cup flour

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

zest of 1 orange

  1. About 30 minutes before baking, remove the egg whites from the fridge and bring them to room temperature. Heat the oven to 350 degrees.
  2. Add the flour and 1/4 cup of sugar into a food processor. Process this mixture for 30 seconds. Set aside.
  3. With a mixer and a whisk attachment, whip the egg whites until they are fluffy and pourable, about 2 minutes.
  4. Add the cream of tartar, vanilla extract and orange zest. Increase the speed to medium-high and continue to whip. After a few seconds of whipping, add 1/2 cup of sugar and continue to mix until a weak peak forms, about 1 minute.
  5. Sprinkle the flour sugar mixture, few tablespoons at a time, onto the whipped egg whites. With a rubber spatula, gently fold the flour sugar into the whites. Continue this process until the flour sugar is incorporated.
  6. Gently pour the batter into a spring form pan. Bake for 20 minutes.
  7. Leaving the cake in the pan, turn it upside and cool on a cooling rack for a minimum of 1 hour.
  8. Remove the cake from the pan and top it with Strawberry-Cinnamon Mascarpone Spread (click here for the recipe).

3 thoughts on “Angel Food Cake

  1. Pingback: Strawberry-Cinnamon Mascarpone Spread | a pleasant little kitchen

  2. Pingback: A Pleasant Little Hint | What to Make with Leftover Egg Whites | a pleasant little kitchen

  3. Pingback: Balsamic Peaches | a pleasant little kitchen

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