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Black & White Angel Food Cake

Black & White Angel Food Cake


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Mix flour with 150 g of sugar and lemon peel.

If you have frozen egg whites, let them thaw at room temperature, but keep them cold, maybe even a few small pieces of ice cream, which you crush with a fork.

Beat the egg whites with a pinch of salt, and when they harden, add the lemon juice. After the egg whites are hard, add one tablespoon of sugar in a row, continuing to mix, and at the end we put the vanilla sugar.

Sprinkle a tablespoon of the flour mixture over the egg whites and mix with a spoon, from the bottom up, to keep the top very airy.

Pour half of the top into an ungreased tray, and with a spatula or knife break the air bubbles, if any. Mix the rest with the two tablespoons of cocoa and pour it over the first layer. We break the air bubbles and put the tray in the oven, at 160 degrees, for 55-60 minutes. After it has cooled down a bit, with the help of a knife we ​​remove the top from the walls of the pot and take out the cake on a plate.



Black and White Angel Food Cake

To prevent “weeping” in an angel food cake, check to make sure that your oven is properly calibrated. If the oven is running cooler than your temperature dial is telling you, your cake may not rise as much. Here’s what happens: when the cake takes longer to bake, the sugar absorbs more liquid from the egg whites.

(When the cake bakes faster, those egg white “dry out” more quickly.) As the sugar absorbs the liquid, it gets a little syrupy, which is the weeping that you see.

Ingredients:

  • 1 cup cake flour (about 4 ounces)
  • 1 1/2 cups granulated sugar, divided
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 12 large egg whites
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsweetened dark cocoa (such as Hershey’s Special Dark)
  • 1 1/2 cups powdered sugar
  • 2 tablespoons tub light cream cheese, softened
  • 1 tablespoon 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon unsweetened dark cocoa (such as Hershey’s Special Dark)

To prepare cake, lightly spoon flour into a dry measuring cup level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk set aside.

Place cream of tartar, salt, and egg whites in a large bowl beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter fold in. Spoon cocoa batter evenly over top of vanilla batter break air pockets by cutting through cocoa layer with a knife.

Bake at 325 ° for 55 minutes or until cake springs back when lightly touched. Invert pan cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.


10 Tips for Making a Successful Angel Food Cake and an Angel Food Cake Recipe (gluten free)


Fluffy sweet angel food cake served with rich chocolate whipping cream has been a favorite of my husband’s for a long time. His mother would often make angel food cake for his birthday, a sweet memory for him. My version uses whole cane sugar giving it a deeper flavor. It’s a little bit of earth to hold this fluffy cake down.

I had made several angel food cakes before we were married, but the last one I made flopped so bad and wasted so many eggs I never had the nerve to make it again. That is, until this last Father’s day. My husband is a wonderful father, and I thought it would be nice to serve him his favorite desert. With a better understanding now of what it takes to make a good homemade angel food cake, I was able to confidently make one for him. And because my daughter and I are eating a gluten free diet right now, we made it gluten free so that all of us could enjoy it. If you don’t need to make it gluten free replace the brown rice flour and the arrowroot flour with sprouted wheat flour, or unbleached white flour.

While it does take a lot of eggs to make angel food cake, keep in mind that even a dozen good quality eggs is generally only a couple of dollars. And since this cake doesn’t use expensive ingredients, like butter, it’s really not that bad on the pocketbook. Use the egg yolks to make custard, ice cream, or put in smoothies for extra nutrition!

Tips for Making a Successful Angel Food Cake

1) Separate the eggs when cold, otherwise the yolk breaks easily.
2) Let the egg whites get to room temperature before beating. They will be more relaxed and fluff up easily. (about 30 minutes out of the fridge)
3) Carefully keep all egg yolks out of the white. To safeguard yourself, separate the egg yolk over a small bowl. If the egg white is “clean” from egg yolk, then you can add it to your measuring cup.
4) Beat in a very clean bowl without a touch of grease or oil. Fat keeps the whites from getting as fluffy. Don’t use a plastic bowl as it will retain a bit of oil or fat from previous dishes no matter how well you have washed it.
5) Angel food cake batter will not look as stiff as merigange batter. It’s okay for it to look looser. In fact, it should.
6) You can over beat an angel food cake batter, which will cause the egg whites to deflate. Beat just until they form soft peaks.
7) Do not grease the angel food cake pan. The batter “clings” to the side of the pan as it rises. You will not get as much rise if it is greased. However, that is why you will need an angel food cake “tube” pan with a removable bottom.
8) Cook until the miniumum time listed below before checking on the cake. An underdone cake, or one with many changes in temperature (from the door opening), is at risk of falling.
9) I generally cut down the sugar content of my desserts drastically. However, in the case of an angel food cake, it will not rise as well without the extra sugar. You can cut it down some, but realize it may make a denser cake.
10) Add the flour gradually, using a soft folding motion. The egg whites will stay fluffier.

So there are some of the traditional tips for making a successful angel food cake. Other ideas I’ve recently read include greasing the pan, but sprinkling with sugar for the cake to cling too. Greasing it helps the cake remove more easily, while the sugar gives the cake both something to cling to and a nice sugary crust. If you don’t have a tube cake pan (I don’t and had to borrow my mother’s for this recipe), people will line loaf pans with parchment paper (with the greased and sugared sides), or make angel food cake muffins. Both of these methods won’t produce as light of angel food cakes, but are definite options for those of us without angel food cake pans.

Angel Food Cake

    ½ cup of brown rice flour, white rice flour, since it’s not soaked, or sprouted rice flour
    ½ cup of arrowroot flour
    1 ½ cups room temperature egg whites (from about 12 eggs)
    1 ½ teaspoons cream of tarter
    1/4 teaspoon unrefined salt
    1 tablespoon vanilla extract
    1 ½ cups of whole cane sugar (such as rapadura or sucant), maple sugar, coconut / palm sugar

Preheat the oven to 325 degrees.
1) In a food processor, process the sugar to make it fine. (Otherwise it won’t dissolve well in the egg whites).
2) Whisk the flour, arrowroot powder, and ½ the sugar in a small bowl.
3) In a very clean, non plastic bowl, beat the egg whites, cream of tarter and vanilla on low for one minute (using either a hand mixer or in a Kitchen aid). Increase the speed to medium speed and beat until it resembles soft foam composed of tiny bubbles (about 1 ½ to 3 minutes). The foam will hold a soft moist shape when the beaters are lifted out. Beat in gradually the rest of the sugar, 1 to 2 tablespoons at a time .. Do not beat until stiff.
4) Gradually and gently fold in the flour / sugar mixture, 2 tablespoons at a time, until it’s all combined.
5) Pour / scrape into the angel food cake tube pan. Place in the oven for about 50 minutes, and remove when a toothpick inserted in the center comes out clean.
6) Let cool upside down (place the center tube hole in a wine or olive oil bottle) for about 1 ½ hours.
7) To unmold, slide a thin sharp knife to cut around all of the edges and remove the sides of the pan. Slide the same knife under the bottom of the cake. Remove to platter and serve.


Delicious and Light Black and White Angel Food Cake

I know I have been slacking pretty hard on my blog lately. December was a crazy month, filled with parties, family celebrations, and a would have been trip to Florida, but I got my husband & # 8217s cold on Christmas Day. So we postponed it to February, where we will be flying instead of driving.

I hope everyone had a great Christmas and New Year & # 8230I know I did, despite my cold (I did get guitar hero as a consolation prize), and went out for a fab night on the town for New Year & # 8217s with the husband ( and won & # 8217t ever be drinking like that again, I must have thought I was 22 and in college again).

My first half of 2008 was amazing, since I got married to my wonderful husband in June, and then we had an amazing honeymoon in Mexico. I know for the majority of the country the second half of 2008 was a bit hairy, and mine did have it & # 8217s ups and downs, but I & # 8217m ready for the new year, and can & # 8217t believe it & # 8217s already 2009! I & # 8217m only 5 months away from celebrating my first anniversary (and one month away from celebrating 7 years total of being with my husband). How time flies!

Anyway, this black and white angel food cake has become a favorite of mine. I never really made (or ate) angel food cake until recently, probably because my mom put raspberries on hers, and well, we know how I feel about berries. I think I discovered this recipe after seeing Ina make it on the Food Network. It & # 8217s a nice twist on a traditional angel food cake, it & # 8217s more like a big meringue covered in chocolate deliciousness. And it's pretty light for a chocolate dessert.

I made it for my husband & # 8217s family Christmas celebration that we had at our house the Saturday before Christmas (and they braved a snow storm to come up), and it went well with the meal we had. I & # 8217ve also served it to some good family friends, one of which said & # 8220I don & # 8217t normally like angel food cake, but this was really good. & # 8221 And then she made fun of me for my perfect drizzles of the. chocolate ganache. Anyway, on to the recipe.

Black and White Angel Food Cake

2 cups sifted superfine sugar (about 1 pound) & # 8211 note, I just use regular sugar, works fine
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate & # 8211 you can totally rough chop and it works just fine

Preheat the oven to 350 degrees F.

Combine 1/2 cup of the sugar with the flour and sift them together 4 times (this you do need to do). Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute.

Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it & # 8217s all incorporated.

Fold in the grated chocolate.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

Chocolate Glaze

1/2 pound semisweet chocolate chips (1 1/3 cups)
3/4 cup plus 1 tablespoon heavy cream

For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

You can totally make the cake ahead of time, and then frost it the day you plan to serve it. It keeps pretty well, as long as you make sure it & # 8217s in an airtight container.


The Best Angel Food Cake Recipe

This cake is one of the lightest cakes you’ll ever eat. And since it doesn't use any butter, sour cream or several other typical cake ingredients, this cake is low in fat too! I actually love using it in trifles as a way to lighten them up. One of the yummiest kinds of cake!

Angel Food Cake may seem a little intimidating, but it’s actually super simple and quick to make. And if you’ve never actually made it, you’re seriously missing out! Store-bought versions will certainly do the job, but if you truly want to taste a delicious Angel Food Cake, you must try this homemade version! So light, so airy and SO much delicious flavor!


Vanilla Angel Food Cake

Equipment

Ingredients

  • & # x25a2 12 & # 32 large & # 32 egg whites & # 32 at room temperature
  • & # x25a2 1 & # 32 teaspoon & # 32 cream of tartar
  • & # x25a2 1 1/4 & # 32 cups & # 32 superfine sugar & # 32 or just blitz granulated sugar in a blender until finely ground but not powdery
  • & # x25a2 2 & # 32 teaspoons & # 32 vanilla extract
  • & # x25a2 1 & # 32 cup & # 32 all-purpose flour
  • & # x25a2 Confectioners ’sugar & # 32 for dusting

Directions

Show Nutrition

Recipe Testers' Reviews

This vanilla angel food cake is easy to prepare and calls for just 5 ingredients. It has a light and fluffy texture and it’s sweet without being cloying. In summer, it’s delicious with fresh berries and whipped cream, while in winter it’s perfect for dipping with chocolate fondue.

This is a classic, delicious angel food cake! A lovely dessert on its own or accompaniment to a host of options.

The recipe is simple but be careful to continue folding as I found many pockets of the sifted flour mixture even after I thought it was all incorporated. I’d also recommend a high quality vanilla, as it’s the featured flavor in the cake.

We enjoyed it with both ice cream and whipped cream but will definitely make it again to serve with seasonal fruit.

This is a really good vanilla angel food cake. The cake was very delicately airy with a light and spongy crumb and had a subtle sweetness from the sugar and vanilla. This is a great recipe for when you are looking for an impressively light pillowy cake to showcase ripe berries and some “spirited” freshly whipped cream. A perfect base for berries and Chambord-scented whipped cream!

I’ve never made an angel food cake before, so I didn’t realize what the volume would be for whipping up 12 egg whites. I don’t have a stand mixer so was attempting this with my large 3-quart mixing bowl and a hand mixer. After transferring the contents twice to larger bowls, and ultimately ending up in a 5-quart stainless steel mixing bowl, I had the space necessary for the final volume of these whipped egg whites. The whites held up very well while folding in the flour and sugar mixture, and the batter completely filled my bundt pan. I was a bit concerned that the cake would rise up and out of the pan, but it didn’t. At the 35-minute mark in the oven, the top was a beautiful golden brown and was coming away from the sides of the pan as the instructions advised.

It was a bit of a challenge, however, to get the cooled cake out of the bundt pan. I think using a tube pan would be easier for this cake. The fluted edges of the bundt pan held on to the cake, but after a bit of wrestling with the help of a rubber spatula, I got it out with only one tear that was easily camouflaged with confectioners ’sugar.

Now, I’m off to find a recipe to use up 12 egg yolks.

HUNGRY FOR MORE?

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Comments

At least once, you refer to this as a pound cake. Typo, I assume?

Absolutely, Ann. Thanks for pointing that out. We must have had pound cake on the brain when we added that note.

I am puzzled at the inclusion of all-purpose flour. I have always made angel food cake with cake flour. Can you explain how this works, how the cake rises sufficiently, etc., with higher gluten flour? I would enjoy making this and want to make sure I get it right!

I just love your emails / website!

Thanks, Ellen! We & # 8217re so pleased you & # 8217re enjoying the site. Angel food cakes are often made with cake flour, however, our testers found that this did indeed work using all-purpose flour. You want to make sure your egg whites are well-whipped, as this is what gives the cake its airy structure. You & # 8217ll notice that the instructions also have you sift the flour mixture twice which also helps to achieve that classic angel food cake texture. If you make it, do let us know how it turns out.

My son and I are diabetic what can we switch some of the ingredients for so the cake is safe for those with diabetes?

Tracey, because this concerns the health of both you and your son, I don’t suggest substitutions. I think the best thing is to find a similar cake recipe that is approved for diabetics. I hope you understand. And I wish you the best on your health!


Mustard With Mutton

Angel food cake originated in the United States and is basically a very light and airy sponge cake made mainly from beaten egg whites. It couldn't be more aptly named as it certainly tastes like something angels would eat! I came across angel food cake when I was trying to find a recipe that would deplete my freezer of the many many egg whites I have stored there from making ice cream, custards and sauces. Pavlova would be the obvious choice but they only really use about 4 egg whites and that wouldn't even make a dent in my supplies. But angel food cakes use a dozen egg whites, yes a whole dozen & # 8211 perfect!

This particular recipe is from Ina Garten and incorporates grated dark chocolate, hence the black and white reference. It & # 8217s also topped with a chocolate ganache icing which is heavenly too. You don & # 8217t need to necessarily include the chocolate if you don & # 8217t want to & # 8217t most angel food cakes are made plain with maybe some grated lemon or vanilla extract as the only flavors. As an alternative topping to the ganache you can just spread over whipped cream or make a berry sauce. Angel food cakes are easy to make as long as you don & # 8217t have to whip the egg whites by hand. You also need to bake it in a tin tube. Tube tins are made specifically for this kind of cake and can be purchased from any good kitchenware shop. They are metal and not coated with any tefal or non stick coating, otherwise the egg whites won & # 8217t rise and in keeping with that same principle you should never grease the pan. This is a lovely light dessert and perfect after a heavy meal or on a hot day and if you have diet conscious guests they & # 8217ll be pleased to know that it contains no fat (other than the little in the chocolate, but as I said above , you can leave that out). You'll definitely feel virtuous making this cake- you not only use up leftovers that would normally be thrown away but it's healthy too!

Ingredients & # 8211 Serves 8 Adapted from Ina Garten

2 cups sifted caster sugar
1⅓ cups sifted cake flour (not self-rising) & # 8211 or you can use plain flour and replace 2 tablespoons with corn flour and sift them together well
1 cup egg whites at room temperature (10 to 12 eggs)
½ teaspoon salt
1½ teaspoons cream of tartar
1 teaspoon pure vanilla extract
½ cup coarsely grated dark chocolate

For the glaze:
250g dark chocolate
¾ cup plus 1 tablespoon cream

Preheat the oven to 180C & # 8211 not fan forced. Combine ½ cup of the sugar with the flour and sift them together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 2 minutes. With the mixer on medium speed, add the remaining 1½ cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift quarter of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it & # 8217s all incorporated. Fold in the grated chocolate.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

For the chocolate glaze, place the chocolate and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. drizzle the chocolate over the top of the cooled cake and allow it to drizzle down the sides.


Recipe Summary

  • 1 cup cake flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • Berries and Cream, for serving (optional)

Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar beat until soft peaks form. Continue to beat, gradually adding sugar beat until stiff peaks form, about 2 minutes. Add vanilla beat to combine.

Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold into the mixture by cutting down the center and coming up the sides.

Gently spoon batter into an ungreased angel food cake pan with a removable bottom smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.


White Angel Food Cake

Gladys ’Bakery ships its famous angel food cake nationwide on Goldbelly! Angel food cakes are as Southern as you can get. The first appearance of the cake was in the cookbook & # 8220The Kentucky Housewife & # 8221 written by Lattice Bryan in 1839. Now, nearly two centuries later, these cakes are still a Southern Classic, and Gladys & # 8217 Bakery makes some of the best angel food cakes. This white angel food cake is the classic variety: light, airy, and with a delicate vanilla flavor. Gladys says & # 8220 & # 8230be aware that one slice will lead to another and another and another & # 8230 & # 8221

Gladys & # 8217 Bakery opened in 1972 in a rural Texas hamlet 100 miles from both San Antonio and Houston. Founder Gladys Farek, a mother of 6 girls, was looking for a creative outlet and began baking bread, cookies, and pies however, it was when she made her first fruitcake (and later, a world record-sized, Texas-shaped fruitcake) that a legend was born. Decades later, Gladys & # 8217 Weimar, Texas, bakery is Texas proud, loading its Czech-style fruitcakes with fresh Texas pecans and none of the usual raisins, dates, or spices.

This package includes a White Angel Food Cake

Sugar, Wheat Starch, Flour (Enriched With Niacin, Reduced Iron, Thiamine Mononitrate And Riboflavin), Egg Whites, Water, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate, Mono Calcium Phosphate, Sodium Acid Pyrophosphate, Cream Of Tartar (By Product Left After The Fermentation Of Wine), Salt, Artificial Flavor, Preservatives (Potassium Sorbate, Benzoate Of Soda, Sodium Propionate, Citric Acid)

Made in a facility that processes nuts

  • White Angel Food Cakes arrive ready to enjoy
  • Can be stored at room temperature for up to 3 weeks.
  • Freezes well for up to 3 months
  • Gladys & # 8217 Bakery ships Monday through Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska will incur an additional $ 20 charge for 2-day shipping or $ 35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.