Angel Food Cake
Ingredients
Instructions
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Preheat the oven to 375 degrees F (190 degrees C ). Ensure your 10-inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg white. Sift together the flour and 3/4 cup of sugar, set aside
In a large bowl, whip the egg whites along with the vanilla, cream of tartar, and salt to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one-third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40-45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Note
How to make a cake flour substitute from all-purpose flour:
This is a very common and effective workaround:
For every 1 cup of cake flour called for in the recipe:
Measure out 1 cup of all-purpose flour.
Remove 2 tablespoons of the all-purpose flour.
Add 2 tablespoons of cornstarch (cornflour in some regions) to the flour.
Sift the mixture thoroughly (2-3 times is ideal) to combine the cornstarch evenly with the flour. The cornstarch helps to mimic the lower protein and tenderizing effect of cake flour.
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