Tom Roach's Angel Food Cake
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Egg White (11 to 12 large)1 tbsp
Water (cold)1 cup
Cake Flour (sifted)1 cup
Granulated Sugar1 tsp
Salt1.5 tsps
Cream Of Tartar1 tsp
Vanilla2 tsps
Lemon Zest (finely grated)Directions:
1
Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer
2
Set aside until they are 60 degrees, or slightly below room temperature
3
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve
4
Sift onto a sheet of waxed paper; set aside
5
Adjust rack in lower third of oven; preheat oven to 325 degrees
6
Set nearby a dry, ungreased 10-inch tube pan
7
Such a pan allows the batter to cling to the sides and rise to its full height
8
Place a long-necked bottle or large metal funnel nearby for inverting the baked cake
9
Whip egg whites, preferably with a whisk attachment until frothy
10
Add cream of tartar and whip on medium speed until soft peaks form
11
Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks
12
Add the vanilla and lemon zest in the final moments of whipping
13
Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites
14
Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time
15
Gently pour the batter into an ungreased tube pan
16
Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake
17
Invert cake onto the neck of a bottle or funnel
18
Cool completely before removing from pan
19
To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan
20
Slowly trace the perimeter to release any cake sticking to the pan
21
Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake
22
Rotate the cake pan, tapping as you turn it a few more times, until it appears free
23
Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface
24
Lift the pan from the cake