Angel Food (Cup)Cake

We learned about working with egg whites this week during baking day, and the angel food cake cupcakes came out pretty darn good. You can make these as a cake, or yield a dozen cupcakes. These are tried and true recipes from the Root kitchen - give them a try and let us know what you think!

Angel Food (Cup)Cake with a Lemon Berry Sauce

Ingredients:

Recipe Yield: 12 cupcakes or one cake

  • 1 cup Cake flour

  • 1 1/2 cups White granulated sugar

  • 12 large Egg whites

  • 1/2 teaspoon Kosher salt

  • 1 teaspoon Vanilla extract

  • 1 1/2 tsp Cream of tartar

Ingredients: (Lemon Berry Sauce)

  • 2 cups Mixed Berries

  • ½ cup White granulated sugar

  • 1 Lemon, zest and juice

  • Pinch of salt

  • 1 oz Unsalted butter

Instructions:

  1. Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  2. Preheat the oven to 325°F. Don't grease or flour your angel food cake pan. A 10" round pan or an angel food loaf pan will fit this recipe well, but any cake/muffin pan will work. 

  3. In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.

  4. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

  5. Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.

  6. Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

  7. Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

  8. Loosen the edges of the cake with a knife, and remove it from the pan.

Lemon Berry Sauce

  1. Combine all ingredients in a saucepan.

  2. Bring to a boil and reduce to a simmer.

  3. Simmer until desired consistency. Blend if you’d like. No need to sieve. Fold in unsalted butter while hot.

  4. Serve warm. 

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