Posted by: Jonjon | May 8, 2009

Cake – Angel Food Cake 9/10

Cake – Angel Food Cake 9/10

May 8 2009


* 3 eggs 120g
* 1/4 cup and 1 tablespoon confectioners’ sugar 40g
* 1/4 cup all-purpose flour 30g
* 1/4 teaspoon cream of tartar 1g
* 1/4 teaspoon vanilla extract 2ml
* 1/8 teaspoon almond extract 0.6ml
* 1/8 teaspoon salt 0.4g
* 1/4 cup sugar 50g

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

This created a cake that was supposed to be lighter than a chiffon cake, but it turned out to be a little bit denser because it did not puff out much. However, the texture and flavor was quite amazing. There was a thick crust of caramelized sugar on the top, and the inner texture tasted nutty for some reason, perhaps from the almond and vanilla extract. It was easy to make, and quite sweet, but the sweetness was just about right.
400% egg whites, 133% confectioner’s sugar , cream of tartar, vanilla and almond extract and salt and 166% sugar


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