Frosted Angel Food Cake
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
55
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Cake Flour1 tsp
Kosher Salt15 large
Egg White (at room temperature)1 tsp
Cream Of Tartar1 tsp
Vanilla4 cups
Powdered Sugar1 cup
Salted Butter (softened)1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Special equipment: an angel food or tube pan, preferably with cooling legs For the angel food cake: Preheat the oven to 350 degrees F
3
Combine the cake flour and salt in a medium bowl and sift together 5 times
4
Set aside
5
In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose)
6
Add the cream of tartar and beat on high until stiff, 4 to 5 minutes
7
With the mixer on medium low, slowly sprinkle in the sifted granulated sugar
8
Fold in the sifted flour mixture gently until it's all combined
9
Sprinkle the vanilla into the bowl and fold gently
10
Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes
11
(Don't open the oven while it's baking!) Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note)
12
Let the cake cool completely while upside-down
13
For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy
14
Add a few drops of yellow food coloring as desired
15
Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up
16
Frost the cake all over