Angel Food Cake


Ingredients:
1-1/2 cups (11 to 12) large egg whites
1 cup sifted cake flour
1-1/2 cups sifted powdered sugar
1/4 teaspoon salt
1-1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest

Instructions:
Place fresh cold egg whites in the bowl of a heavy-duty mixer. Set aside until they reach 60 degrees, slightly below room temperature.

Pour flour, powdered sugar and salt into a triple sifter. Sift onto a sheet of waxed paper; set aside.

Adjust rack in lower third of oven. Preheat oven to 350 degrees.

Beat egg whites, preferably with a whisk attachment, until frothy. Add cream of tartar and whisk on medium speed until soft peaks form. Gradually add granulated sugar, whisking until the whites form soft, droopy white peaks. Add vanilla and lemon zest in the final moments of beating.

Sprinkle a quarter of the flour over the whites. Using a rubber spatula, fold it into the whites. Repeat with the remaining flour mixture, folding in a quarter of the mixture at a time.

Gently pour the batter into an ungreased 10-inch tube pan.

Bake 40 to 45 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.

Invert the cake (in its pan) onto the neck of a bottle or funnel. Let cool completely before removing from pan.

To remove, slip the tip of a small metal spatula between the cake and the pan. Slowly work tip around the perimeter to release any cake sticking to the top of the pan. Tilt pan on its side and gently tap it against a counter to loosen the cake. Rotate pan, tapping as you turn, until the cake appears free. Cover with a rack, invert and tap pan firmly to release the cake.

Gold and Silver Angel Food Cake with Lemon Glaze



1 cup cake flour

1 1/2 cups powdered sugar

1 1/2 cups egg whites (about 12)

1 1/2 tsp cream of tartar

1/4 tsp salt

1 cup granulated sugar

4 egg yolks

1 tsp lemon extract

1 to 2 drops yellow food color, if desired

1 tsp vanilla

Lemon Glaze (recipe follows)



Heat oven to 375 F. Mix the flour and powdered sugar. Reserve. Beat the egg whites, cream of tartar, and salt in a large bowl until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed until stiff peaks form. Beat the egg yolks, lemon extract, and food color in a small bowl about 5 minutes or until very thick and lemon colored. Fold vanilla into egg whites. Sprinkle four-suggar mixture, 1/4 cup at a time, over the egg whites. Fold in gently just until the flour-sugar mixture disappears. Pour half of the batter into another bowl. Fold in egg yolks gently. Spoon yellow and white batters alternately into ungreased tube pan, 10 x 4 inches. Cut through batters gently to swirl. Bake 30 to 35 minutes or until top springs back when touched lightly. Invert pan on heatproof funnel or bottle immediately until cake is completely cool. Remove from pan. Prepare Lemon Glaze. Spread over top of cake. Yield: about 16 servings



Lemon Glaze:

1 cup powdered sugar

1/2 tsp grated lemon peel

1 tsp lemon juice

about 2 tbsp milk

1 drop yellow food color



Mix all ingredients until smooth

CHOCOLATE ANGEL FOOD CAKE

1 & 1/2 cups egg whites
1 teaspoon cream of tartar
1 cup flour, sifted 
1/4 cup cocoa
1 & 1/2 cups sugar
1 pinch of salt
1 tablespoon vanilla

Beat egg whites stiff, but not too dry. Add cream of tartar and salt. Sift flour and cocoa and sugar together and add to egg white mixture, a little at a time. Bake at 300° for 20 minutes. Turn oven to 450° and bake 40 minutes longer. Turn upside down over Coke bottle to cool.

Chocolate Angel Food Cake with Chocolate Glaze



Chocolate Angel Food Cake:

1/3 cup unsweetened cocoa powder

1 tablespoon instant espresso powder

1/3 cup hot espresso or strong coffee

1 cup cake flour

1 1/2 cups granulated sugar, divided

12 large egg whites, at room temperature

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

2 teaspoons vanilla extract



Chocolate Glaze:

3 bars (1.5 ounces each) Dark Chocolate, coarsely

chopped

6 tablespoons unsalted butter, cut into chunks

3 tablespoons light corn syrup



Make the chocolate angel food cake:

Preheat to 350°F. Have ready an ungreased 10-inch tube

pan (with removable bottom).



Place cocoa powder and espresso powder in small

heatproof bowl. Add hot coffee and whisk until the

mixture becomes a smooth paste. Let

cool.



Sift together cake flour and 1/2 cup sugar three times

and set aside.



Combine egg whites, cream of tartar, salt and vanilla

extract in dry, grease-free mixing bowl. Whip until

egg whites are opaque, increased in volume and

beginning to hold soft peaks, using electric mixer at

medium speed. Gradually add remaining sugar about 2

tablespoons at a time in a slow stream and whip until

firm peaks form. Set aside 1 cup of beaten whites.



Sift flour mixture over whites, one-third at a time,

and gently fold in with large rubber spatula until

just combined.



Stir reserved beaten whites into cocoa mixture to

lighten it. Gently, but thoroughly, fold this mixture

into batter. Turn batter into tube

pan.



Bake for about 45 to 50 minutes or until cake springs

back when touched lightly. Remove from oven and invert

cake pan. Cool completely.



Carefully remove cake from pan and place topside down

on serving plate.



Make the chocolate glaze:

Combine chocolate, butter and corn syrup in double

boiler top set over hot, not simmering water. Stir

until chocolate and butter are melted and mixture is

smooth. Remove from heat and let cool until

glaze is slightly thickened, about 30 minutes.



Pour glaze over top of cake, allowing some to drip

onto inside and outside of cake. Cut into slices when

glaze is set.

Angel Food Cake

Ingredients:

1/2 cup cold water
5 eggs, separated
1/4 tsp. salt
1 1/2 cup sugar
1 1/2 cup cake flour
1/2 tsp. baking powder
3/4 tsp. cream of tartar
1 tsp. vanilla

Directions:

1.  Beat egg whites until frothy.  Add cream of tartar and beat until stiff.  Set aside.

2.  Beat  egg yolks with cold water until fluffy.  Add the sugar . Continue mixing until the combination is very creamy and light. 

3.  Sift together all dry ingredients and fold into egg yolks.  Fold in vanilla, then fold the egg whites into the yolk mixture. 

4.  Bake in angel food cakepan at 350F for one hour.