I love Angel food cake, and I love how easy it is! my secret to this batter is adding butter flavor extract! mmmm!!
- 1 cup cake flour
- 3⁄4 cup sugar
- 2 tablespoons sugar
- 12 large egg whites- I used a carton of those ‘real’ egg whites
- 1 1⁄2 teaspoons cream of tartar
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 1 teaspoons vanilla
- 1⁄2 teaspoon almond extract
- 1 teaspoon butter flavor extract
- Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
- DO NOT GREASE PAN.
- use a two piece angelfood cake pan.
- Heat oven to 375°.
- Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
- Combine the extracts in a small bowl; set aside.
- Beat egg whites, cream of tartar and salt until it forms peaks.
- Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
- If you have a mixing guard for your mixer bowl now would be a good time to attach it.
- Beating on LOW, add flour mixture and extracts slowly.
- Make sure you fold in the sides and bottom of your mixing bowl.
- (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
- Move a knife through batter to remove air pockets.
- Bake 30-35 minutes or until top springs back when touched lightly with finger.
- Invert pan onto a tin funnel to cool completely.
- To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.
- Then firmly spank the sides of your pan.
- You could use a knife but this sometime tears the sides of the cake.
- Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
- No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
- Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
Lemon Curd Recipe from Martha Stewart, a never fail go-to
and whip up some fresh cream until peaks from, or you see the whisk tracks in your cream. I cover the entire cake with whipped cream first and then i dollop teaspoon fulls of the lemon curd all over the cake and swirl it all together. The taste is absolutely amazing!! I served this at my last BBQ and it was a hit!! if you are worrying about transferring the cake, I presliced mine and laid it on a sheet pan.. it was much easier and people could just take slices off the tray instead of worrying about slicing a piece.
You can add any types of berries you want, or just fill the center hole, I thought, that since the Fourth of July was coming up, I’d do a fun Red, White and Blue take on the cake,