Black And White Angelfood Cake Recipes

THE BEST ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
• Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
• Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
• Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
• Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• CAKE:.
• Preheat the oven to 350ºF.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times.
• Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
• With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites.
• Beat on high speed for a few minutes until thick and shiny.
• Add the vanilla and continue to whisk until very thick, about 1 more minute.
• Scrape the beaten egg whites into a large bowl.
• Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula.
• Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
• Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch.
• Remove the cake from the oven and invert the pan on a cooling rack.(I used to invert it onto an empty bottle of coke)
• When cool, run a thin, flexible knife around the cake to remove it from the pan.
• FOR CHOCOLATE GLAZE:
• Place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.
• Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.
• If you have chocolate glaze left over, you can serve it on the side with the cake.
• Enjoy!