Light, fluffy, and absolutely delicious, many of us haven’t met someone, who isn’t a fan of Angel Food Cake. Known as a type of sponge cake in the culinary world, Angel Food Cake is typically made with egg whites, flour, sugar, and a whipping agent, like cream of tartar. Not only is Angel Food Cake sweetly satisfying without being overly sugary, but it also doesn’t butter, since its aerated texture comes from whipped egg whites. Pretty interesting stuff, huh? If you’re ready to try this marvelous, sweetened concoction for yourself, consider this recipe that we’ve provided below.
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites, room temperature
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar
1. Preheat oven to 350 degrees F.
2. In a food processor, spin sugar for about 2 minutes until it is superfine. Sift half of the sugar with the salt and cake flour, setting the remaining sugar aside.
3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust on the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixtures are incorporated.
4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. Note: When inserted halfway between the inner and outer wall, the skewer should come out dry.
5. Cool upside down on a cooling rack for at least an hour before removing it from the pan.
Bake up something delicious tonight with this special recipe provided to you by Oxford at The Boulevard Apartments in Corinth, Texas, and put our expansive kitchens to good use!