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Angel Food Cake

by Ruth Reichl
dessert
Source: https://ruthreichl.substack.com/p/the-egg-and-i?utm_source=publication-search

Ingredients

You have 1 of 6
protein
  • ○12egg whites(large)
grain
  • ✓1 cupcake flour(sifted)
pantry staple
  • ○1 1/2 cupsconfectioner’s sugar(sifted)
  • ·1/2 teaspoonsalt
  • ○1 teaspoonvanilla
  • ○1 1/2 teaspoonscream of tartar
  • ○1 cupgranulated sugar

Instructions

  1. Allow the egg whites to sit in the bowl of a stand mixer for about an hour, to come to just above room temperature.
  2. Sift the confectioner’s sugar, cake flour and salt together.
  3. Whip egg whites at low speed until they are foamy. Add the cream of tartar and increase the speed to medium.
  4. Keep whipping, gradually adding the cup of granulated sugar, until the whites thicken and form soft, droopy peaks. Add vanilla.
  5. Sprinkle a quarter cup of the flour mixture over the whites and fold it in, by hand, with a rubber spatula. Repeat with the next quarter, and the next, until all the flour has all been gently folded in.
  6. Pour into an ungreased 10-inch angel food cake pan.
  7. Bake at 350 degrees, 40 to 45 minutes, until the top is golden, the top springs back when you touch it, and a toothpick comes out clean.
  8. Invert the pan onto the neck of a bottle. Leave for 2 hours so that the cake is completely cool.
  9. Run a knife around the sides of pan until you feel it release. Then push up the bottom of the pan.
  10. Loosen the cake bottom by tapping on a counter until it’s free and invert onto a plate, and then back onto a cake platter.
  11. Slice with a serrated knife.

My notes

Angel Food cake requires a lot of egg whites. What to do with all those yolks? Lemon curd!