Angel Food Cakes

Most of you are very familiar with butter cakes, either from grocery stores, cakes mixes, or homemade ones. Butter cakes are represented by chocolate, white, yellow, and other flavors. They are made with fats and whole eggs. In contrast, however, Angel Food cakes are made without fats, using only egg whites and a light type of flour, usually cake flour. For this reason, angel food cakes have a very light texture and taste. Their lack of fat also makes them ideal for those watching their weight but still want to indulge in a great tasting cake. Their simple nature also makes them well suited for a base for desserts, whether by adding whipped cream and/or fruit, light glazes, etc.

Angel food cakes originated in the late 19Th century. They were originally called the food of the angels, and then became known as angel food cake. Kitchen equipment needed for making this type of cake includes a 10" tube pan and a serrated knife. The tube pan, with its center tube, allows the cake batter to rise higher by sticking to all sides of the pan. Since the leavening agent is only air beaten into the batter, the enhanced rising ability becomes especially important. Do not grease or otherwise prepare the pan, however before pouring in the batter. A serrated knife is used to cut the cake. Other types of knives tend to smash down the cake rather than cut it neatly. Here is a recipe for you to try:

Angel Food Cake

• 1 and 3/4 cups egg whites
• 1 and 1/4 cups sifted cake flour
• 1 and 3/4 cups sugar
• 1/2 tsp. salt
• 1 and 1/2 tsp. cream of tartar
• 1 tsp. pure vanilla extract
• 1/2 tsp. almond extract

1. In large bowl, bring egg whites to room temperature.
2. Preheat oven to 375 F.
3. Sift flour with 3/4 cup sugar and set aside.
4. In a separate large bowl, with mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form when beater is raised slowly.
5. Slowly beat in remaining sugar until stiff peaks form.
6. With a wire whisk, gently fold extracts into the egg whites.
7. Sift flour mixture over egg whites and gently fold in, making sure flour is thoroughly blended in.
8. With rubber or silicone spatula, gently push out the batter into an ungreased 10" tube pan. With a knife cut through the batter twice. This forces air into the batter. Spread the batter evenly, making sure it touches the sides and is smooth on top.
9. Bake on lower oven rack, 35 to 40 min., or until top of cake slightly springs back when touched.
10. Invert pan and let cool for 1 to 2 hours.
11. With spatula, carefully loosen cake from pan and then remove.
12. Use serrated knife to slice.

Next Week: Carrot Cakes