All angel cakes are prepared in a fairly similar manner. Before starting, check carefully to see that all utensils are free of any fat. Egg whites will not whip when fat is present.
The egg whites are beaten until foamy. Salt, cream of tartar, and flavorings are then added. A portion of sugar is added, and the mixture beaten until stiff peaks form.
Cake flour is sifted twice with the remaining sugar. The flour mixture is added to the egg white mixture in three or four portions. A down up and over folding motion gently blends ingredients together. Folding should stop just as soon as blending is complete as continued folding will tend to toughen the angel food cake.
An ungreased pan, traditionally tube shaped is used to allow the batter to cling to the sides of the pan as it rises during baking. Baking temperatures and times have been determined through much testing and recipe directions should be followed carefully. The higher oven temperatures produce a product with greater tenderness, more moistness and better volume than angel food cakes baked at lower temperatures.
Bake until the cake just shrinks slightly from the sides of the pan, is a delicate brown, and springs back when the surface is lightly touched with the finger. Over baking toughens while under baking causes the cake to shrink and fall our of the pan during the cooling period.
Angel food cake should always be thoroughly cooled in an upside down position before being removed from the pan. This allows the light structure to firm up. If removed too early, the cake will collapse. A tube pan can easily be hung for cooling with the tube set on an inverted funnel or on the neck of a sturdy bottle.
A perfect angel food cake is light brown outside and white inside. The crust is tender but not sticky, the top evenly rounded. The crumb is tender, moist, velvety, with fine, even holes and a delicate flavor. It is easy to make by following directions exactly and a joy to serve with justifiable pride.
You can create infinite variations starting with basic Angel Food Cake. Introduce flavors such as rum, almond, lemon, peppermint or cinnamon through the addition of flavorings and spices. Finely chopped nuts or candied fruits add crunchy texture nicely. Chocolate Angel Food cake evolves from incorporation of cocoa powder in the flour mixture.
Baked Angel Food Cakes can be the basis for variations with a different theme. Fluffy fillings yield matchless taste tempting desserts such as a Raspberry Angel Dessert.
