Angel Food Cake?

Question

I'm looking for a plain & simple angel food cake recipe, preferably one that doesn't call for almond extract.

I'd also like to know how important is it to use cake flour in it rather than using regular flour...what's the difference?

Like I'm really going to use a mix when I'm asking for recipes to make something from scratch, thanks.

~*~

Sounds like a good ingredients list, do you have directions to go with it? Some of the recipes I've found vary greatly on their directions & order of doing things & cooking times...I don't want to mess this up.

Thank you.

Answer 1

Here's a good recipe we like, the difference between flour & cake flour is that cake flour rises quicker & easier. hope this helps u!

Angel Food Cake
1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla

do not grease the pan. I always 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 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. 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 carefully run a knife down the side 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

Answer 2

Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. Cake flour often comes bleached, which gives it a bright, white appearance.

This is my favorite angel food cake recipe, I could never use a box mix again!...its so fluffy and delicious!!!

1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 3/4 teaspoons vanilla

DO NOT GREASE PAN.
I always 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 extract in a small bowl; set aside.
Beat egg whites, cream of tartar and salt until it forms peaks.
Add the 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 carefully run a knife down the side 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.
Serve with whipped cream and strawberries to make it even MORE perfect!

Answer 3

INGREDIENTS

* 1 cup cake flour
* 1 1/2 cups white sugar
* 12 egg whites
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons cream of tartar
* 1/2 teaspoon salt

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Answer 4

Well iam no expert when it comes to this kinda of cake, I use the mix, However, I made this neat recipe to add to Angel Food cake, I put Strawberry Icecream in the middle of the cake before i frosting it, And i put cool whip frosting all over the outside of the cake, and when i was finished, I got strawberry juice and dripped strawberey juice all over the top part of the cake, But the Cake itself I used a box type

Answer 5

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Answer 6

how to remove cake from pan

Answer 7

hey... check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 8

betty crocker. 2 eggs, some oil, and you're done.

Answer 9

sorry i don't know how to make that all i know that it is good!

~Smile Cause God loves you~

Answer 10

Thanks for the 2 points retard!