Angel food cake is a delicate sponge cake that requires skill to make due to its airy texture. It is served with tea or after meals and is not frosted to maintain its lightness. The cake must be cut with a serrated knife and cooled upside down. The recipe involves beating egg whites and slowly folding in dry ingredients. The cake is left to cool for at least six hours before serving.
Angel food cake is a delicate and airy sponge cake. It had its heyday at the end of the 19th century, but this cake is still served with tea and after meals. A European version is heavier and richer than the American type. Making angel food can be a challenge, as it requires the ability to handle egg whites well and fold dry ingredients into egg whites without affecting their bubbles.
The taste of angel cake is not for everyone. It is very light and frothy, with a crumble that seems to melt in your mouth. Some people compare it to damp cotton or sponge and find it unpleasant. The cake also needs to be cut and handled with care; cooks should never use a simple knife to cut it, as it will compress the air. A serrated knife with a gentle sawing motion is the best tool and technique.
The recipe for this cake is simple, with flavor variations left up to the cook. Some ingredients can be combined directly with the cake, but the flavoring is more often dictated by the icing used. As a general rule, the cake is not frosted, as heavy frostings would obscure the light texture and flavor of the cake. Glazes can be made with orange, cinnamon, lemon, chocolate, or other flavors.
When preparing an angel food cake, the tools and bowls must be perfectly clean, dry and free from grease. The baking tray should also not be greased. Some cooks prefer to wash everything thoroughly before starting to ensure maximum cleanliness. It is necessary to install a cooling station for the cake, which needs to be cooled in an inverted position to avoid collapse.
A baker can start by preheating an oven to 350°F (190°C). He should then sift together 1 cup (137 g) of cake flour, 0.75 cup (150 g) of sugar and 0.5 teaspoon (3 g) of salt several times, ensuring that the ingredients are well integrated. The cook will not be able to blend them once they are added to the egg white mixture. In a separate bowl, should beat 12 egg whites together with 1 tablespoon (14.78 mL) hot water, 1 tablespoon (14.78 mL) lemon juice, 1 teaspoon (3 g) cream of tartar, and 1 tsp ( 4.92 ml) of vanilla . At this stage it is also possible to add other extracts, such as orange or almond. When the egg whites have foamed, the cook should very slowly add the 0.75 cup (150 g) sugar and beat the mixture into soft, glossy peaks.
At this point, the cook slowly folds the flour mixture into the egg whites, being careful not to squash the foam. He should then pour the batter into an ungreased pan and cook for 35-40 minutes. The cake must be completely cooled before icing. Experts often recommend letting the cake sit for at least six hours before serving, as it sometimes has an eggy flavor for a few hours after baking.
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