PERFECT ANGEL FOOD CAKE
Angel food cake is traditionally made in a tube pan, but can be made in other pan shapes as well. To make an angel food cake loaf, use a loaf pan, but only fill the pan 2/3rds of the way full. Also be sure that you leave the pan un-greased. You will still need to cool the cake upside down so find something that will allow you to rest the edges of the pan on to keep the pan upside down.
HOW DO YOU BAKE ANGEL FOOD CAKE IN A 9×13 PAN?
To bake an angel food cake in a 9×13 pan, be sure to leave the pan completely un-greased. Fill the pan 2/3rds of the way full and bake for about 40 minutes until the crust appears dry and cracked on top. Cool the cake upside down by resting the 4 corners of the pan on something of equal heights.
INGREDIENTS
3 cups powdered sugar divided
1/4 teaspoon salt
1 cup cake flour
12 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons cream of tartar
INSTRUCTIONS
In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.
In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.
Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.
Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.
Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.
HOW DO YOU BAKE ANGEL FOOD CAKE IN A 9×13 PAN?
To bake an angel food cake in a 9×13 pan, be sure to leave the pan completely un-greased. Fill the pan 2/3rds of the way full and bake for about 40 minutes until the crust appears dry and cracked on top. Cool the cake upside down by resting the 4 corners of the pan on something of equal heights.
INGREDIENTS
3 cups powdered sugar divided
1/4 teaspoon salt
1 cup cake flour
12 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons cream of tartar
INSTRUCTIONS
In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.
In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.
Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.
Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.
Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.
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