Angel Cake

By the RecipeCafe Archives

Ingredients

• 1 cup (240 ml / ~240 g) egg whites (from approximately 8 large eggs)
• 0.5 cup (60 g) all-purpose flour
• 1 cups (250 g) granulated sugar
• 0.25 teaspoon salt
• 0.25 cup (30 g) cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. 1. Heat the oven to 350°F (175°C). Do not grease or flour the angel food cake pan (10-inch / 25 cm tube pan).
2. 2. In a large bowl, beat the egg whites until stiff and dry — this technique is known as whipping to stiff peaks. The whites should hold a firm, upright peak when the beater is lifted, appear glossy-white, and show no visible liquid pooling at the base. Do not underbeat.
3. 3. With the mixer running, add the granulated sugar gradually, a few tablespoons at a time, continuing to beat until fully incorporated and the mixture is dense and shiny.
4. 4. Add the vanilla extract and beat briefly to combine.
5. 5. In a separate bowl, whisk together the flour, cornstarch, salt, and cream of tartar until evenly combined. Sift this dry mixture once.
6. 6. Using a large rubber spatula, cut and fold the sifted dry ingredients into the beaten egg-white mixture. 'Cut and fold' means drawing the spatula down through the center of the batter and sweeping it up along the side, rotating the bowl — this preserves the air beaten into the whites. Fold only until no dry streaks remain; do not overmix.
7. 7. Gently spoon the batter into the ungreased 10-inch (25 cm) tube pan, smoothing the top lightly. Do not tap the pan.
8. 8. Bake at 350°F (175°C) for 45 to 50 minutes, until the top is deep golden brown, the cracks in the surface appear dry rather than moist, and a thin wooden skewer inserted near the center comes out clean and without wet batter. The cake will have risen well above the pan rim.
9. 9. Immediately invert the pan onto its built-in feet, or over the neck of a bottle, and let the cake hang upside down until completely cool, approximately 1 to 1.5 hours. This prevents the delicate foam structure from collapsing under its own weight.
10. 10. Once fully cool, run a thin knife around the outer edge and the tube to release the cake. Turn out onto a serving plate.