05.15.18

ANGEL FOOD CAKE

angel food cake | designlovefest

i have to start by saying that Ivan had never had angel food cake!! i couldn’t believe it. i hadn’t had it for years before last week and had never made it from scratch. i forgot how wonderful it is; light, fluffy, subtle almond and vanilla flavor wrapped in a thick layer of whipped cream. it’s strawberry season here in California again (YAY!) and this cake felt like the perfect way to celebrate. i included a picture of how we cooled the cake below because i remember watching my mom doing this when i was a kid and being utterly confused why the cake pan was resting upside down on a soy sauce bottle (also, the fact that this cake has to completely cool before taking it out of the pan is torture), but it’s an important step, don’t skip it! – joanie

angel food cake | designlovefest

Angel Food Cake
recipe adapted from allrecipes. com 

• 12 egg whites at room temperature
• 1 1/4 cup cake flour
• 1 3/4 cup white sugar
• 1/4 salt
• 1 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

angel food cake | designlovefest
angel food cake | designlovefest

now, i’m going to be honest and say that i overworked the egg whites this time around, you want to whip them and then immediately, gently fold in the dry ingredients. this cake is delicate so treat it with care!

• start by sifting together your flour, sugar and salt, do this five times and set aside.

• beat your room temp egg whites until stiff peaks form, then add cream of tartar and the vanilla + almond extract. gently fold the egg whites into the dry ingredients and pour into an un-greased tube pan (make sure the inside of your pan is really clean and really dry!).

• place pan in a cold oven and turn oven to 325 degrees, cook for about 1 hour, ours needed 55 minutes. until cake is golden and bounces back when you push on the top.

• place the pan upside down on a bottle (as shown above) until it is completely cool. once cooled, use a knife and run it along all the edges to loosen, turn the pan upside down on a plate and hit the bottom until the cake falls out.

angel food cake | designlovefest
angel food cake | designlovefest
angel food cake | designlovefest

we topped ours with whipped cream (to make – just beat whipping cream, a splash of vanilla and a bit of white sugar until soft peaks form!) and sliced strawberries but it would also be great served with ice cream!

angel food cake | designlovefest
angel food cake | designlovefest
angel food cake | designlovefest

happy strawberry season!

angel food cake | designlovefest
angel food cake | designlovefest

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6 COMMENTS

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    Allison says:

    Oh my goodness! I *love* angel food cake! This was the cake my mom made for my birthday every year from the time I can remember until into my late 20’s, when my husband and kids took over my cake making. This reminds me that they have been slacking- I haven’t had one in years. I am going to request a belated birthday cake now. Thank you for sharing! This looks amazing! <3

    AYMEE ZAYAS says:

    What to do with all the egg yolks?

    AYMEE ZAYAS says:

    What to do with all the left over egg yolks?

    bri says:

    we usually make this dessert when we make pasta with the yolks!

    Annie Slocum says:

    Make custard or creme anglaise with the yolks! Beautiful cake!

    bri says:

    that’s a great idea, annie!

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