Angel Food Cake from Krystina Castella

Angel food cake is a light and airy sponge cake that relies entirely on the beaten egg whites to rise.Traditionally it is almost white in color (due to the elimination of the yolks) and ring shaped, because it is baked in a tube pan. It can be eaten plain or dressed into an ice cream cake, alongside fresh fruit or rich sauces.
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Ingredients

Sponge Cake

  • 1 cup cake flour
  • 1½ cups superfine sugar
  • 2 tablespoons cornstarch
  • 10 egg whites
  • 1¼ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Topping

  • 2 tablespoons confectioners’ sugar

Instructions

  • Preheat the oven to 325°F.
  • Butter and flour a 10-inch angel food cake pan (a tube pan with feet, and preferably with a removable bottom).

TO MAKE THE CAKE

  • Combine the flour, ½ cup of the superfine sugar, and the cornstarch in large bowl; set aside.
  • In a separate large bowl, use a mixer to beat the egg whites, cream of tartar, and salt until frothy.
  • Gradually add the remaining 1 cup superfine sugar, beating until stiff peaks form.
  • Stir in the vanilla and almond extracts.
  • Gradually fold in the flour mixture with a spatula.

TO BAKE

  • Spoon the batter into the prepared pan.
  • Bake for 50 to 60 minutes, until golden and springy and a knife inserted in the center of the cake comes out clean.
  • Turn the cake upside down to cool in its pan for at least 20 minutes.
  • Then remove the cake from the pan, using a long, sharp knife around the edges to ease it out if necessary.
  • Sprinkle with confectioners’ sugar.

Notes / Tips / Wine Advice:

VARIATIONS:
Chocolate Angel Food Cake
Replace the superfine sugar with confectioners’
sugar. Reduce the flour to¾ cup and add ½ cup unsweetened cocoa
powder. Top with 1½ cups chocolate sauce
Lemon Angel Food Cake
Add 2 tablespoons lemon juice and the grated zest of one lemon to the cake
batter.
Orange-Almond Angel Food Cake
Add 2 tablespoons orange juice and the grated zest of one orange to the cake
batter. After pouring the batter into the pan, top with ¼ cup sliced almonds.
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Course Cake