Subscribe to Cookie Madness by Email

My Favorite Angel Food Cake

by on September 10, 2013 · 5 comments

If you plan on diving into the world of pastry cream, here’s another recipe that might come in handy. My  favorite angel food cake recipe plus the frosting that goes with it will take care of all those extra egg whites!

Angel Food Cake

And did you know egg whites could be frozen, thawed and whipped?  In all my years of baking, I never considered whipping frozen thawed egg whites, but I finally got around to trying it a few months ago and found that frozen egg whites, when thawed and brought to room temperature, do indeed whip.  You might not get as much volume as with fresh and some people say the thawed whites take a little longer to whip, but in my experience thus far they do the job.  The method I’ve been using to save the whites is to dump them 4 at a time into small zipper bags, put the small zipper bags in a larger freezer bag, push out extra air, then freeze. To thaw, put the little zipper bags of frozen egg whites in a second freezer bag (in case there are tiny punctures in the first bag), then put the larger bag in a pot and run hot water over it until the eggs start to thaw.

My Favorite Angel Food Cake
 
Prep time
Cook time
Total time
 
My Favorite Angel Food Cake
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 1/4 cups granulated sugar
  • 1 cup (4 oz) cake flour
  • 1/2 cup confectioner’s sugar
  • 1 2/3 cups egg whites (usually takes about 14 eggs)
  • 1 1/2 teaspoons cream of tartar
  • 1/2 scant teaspoon salt, kosher
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
7 Minute Icing
  • 2 egg whites
  • 1 cup of granulated sugar
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • 1 teaspoon of corn syrup**
  • Tiny pinch of salt
  • 1-2 teaspoons of vanilla extract
Instructions
  1. Preheat the oven to 375 degrees F. Adjust oven rack so that it’s right under (but not right in) the center. Line the bottom of the angel food cake pan with a ring of parchment. You can skip this step, but it makes it easier to dislodge the cake.
  2. Grind the granulated sugar in an old coffee grinder or mini food processor. This makes for a tighter crumb, but you can skip it if you don’t have a grinder.
  3. Sift the cake flour and confectioners’ sugar together. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites just until foamy, then add the cream of tartar and continue beating until peaks are almost stiff. With the mixer still going, add the salt, then gradually add the sugar and continue beating until sugar is absorbed. Beat in the extracts.
  5. Turn the mixer to the lowest speed and gradually pour the flour into the side of the stand mixer bowl, being careful not to deflate the whites. Remove mixer from stand and with a scraper, fold in any flour that didn’t get blended in with the rest.
  6. Scrape the cake batter into the pan and bake for 45 minutes or until the top is browned and cake springs back lightly when touched. Turn the cake pan upside down and invert onto its legs to cool for about two hours.
  7. When the cake is completely cool, run a regular non-serrated knife around the edges of the cake pan and stem. Unmold the cake and pull off the parchment. Make the Seven Minute Frosting.
  8. Combine the egg whites, sugar, water, cream of tartar and corn syrup in the top of a double boiler and set it over simmering water. With a handheld mixer, beat on high for 7 minutes or until soft peaks have formed and mixture is 160F on a candy thermometer. Remove from heat. Beat in salt and vanilla and continue beating off heat for about 3 minutes or until peaks are stiff and icing is easy to spread.
Notes
**I forgot the corn syrup today and my frosting was fine.

 

Related posts:

Published on September 10, 2013

{ 5 comments… read them below or add one }

Katrina September 10, 2013 at 8:36 pm

I JUST threw away an egg white this morning. I can’t wait to try a frozen/thawed one. I love meringue cookies, though I still need to find an unrefined sub for powdered sugar. I think I’ll try putting natural cane sugar in my Blendtec. I’m sad to think of never having macarons again. ;)

Karen September 11, 2013 at 1:57 pm

Many ages ago, I grew up on a small family farm. We raised chickens, pigs, milk cows, beef cattle. Seemed like there was never a shortage of eggs. I remember Mom sometimes even took eggs into the grocery store to sell. Grandma often made angel food cake for special occasions. I thought she used 8-9 egg whites for hers, but I could be wrong. There were lots of eggs to separate I do know that!
Seven minute icing is the best!!!!!
I am sure it would be a terrible crime to suggest… but how do the powdered egg whites do for whipping up? I should try it, I have a container in the cupboard. LOL

Paula B. September 11, 2013 at 9:03 pm

Growing up, angel food cake was always a favorite, glad to see it coming back “into vogue” along with chiffon cakes.

Gloria September 12, 2013 at 3:29 am

I’m not a huge fan of angel food cake, but with that frosting, I could be a convert!

Sue September 18, 2013 at 9:37 am

Angel food cake with 7 minute frosting holds a special place in my heart. My grandma almost always made that for my birthday when I was a little girl. Love the frozen egg white tip!

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: