Angel Food - Defined with Recipes

ANGEL FOOD—A light, white, kind of sponge cake. Sponge and angel food cakes contain no shortening. True sponge cake is leavened solely by air beaten into eggs. White sponge cake, or angel food, is made with only whites of eggs. Mock sponge cakes are made with baking powder and fewer eggs.

Important Points in the Making of Perfect Angel Food Cake

Sift flour several times to incorporate as much air as possible. Handle flour lightly. Beat the egg whites until they are just stiff enough to hold up in peaks. The white piles should look moist and glossy. Eggs beaten just to this peaked, glossy stage give the best volume and finest grain. More air can be enclosed in egg whites if you beat them with a flat wire whisk instead of a rotary beater.

Under beaten egg whites make cake heavy, compact, and undersized because not enough air has been incorporated. Overbeaten whites make dry cake of poor volume because of loss of air and moisture. Add flavoring to the mixture before the flour. It will then be thoroughly blended without the extra folding that would be necessary if it were added last.

In combining ingredients, use only the folding motion. Fold mixture just enough to blend ingredients. Undermixing makes uneven grain in cake. Overmixing makes the cake heavy, undersized, close-grained, and tough. Spread batter evenly in ungreased pan. Cut spatula through batter with a circular motion to remove any large air bubbles and to draw batter into unfilled spaces.

Angel Food Cake

Whites from 8 eggs 
3/4 cup flour
1 teaspoon cream of tartar 
1/4 teaspoon salt
1 cup sugar 
3/4 teaspoon vanilla

Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually. Fold in Hour mixed with salt ami sifted four times, and add vanilla. Bake forty-lire to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.

SWANS DOWN ANGEL FOOD CAKE (8 to 10 egg whites)

  • 1 cup sifted Swans Down Cake Flour
  • 1 teaspoon cream of tartar
  • 1 cup egg whites
  • 1 1/2 cups sifted granulated sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon almond extract

Sift flour once, measure, and sift four more times. Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time, until all is used. Fold in flavoring. Then sift small amount of flour over mixture and fold in carefully; continue until all is used.

Turn into ungreased angel food pan and bake in slow oven at least 1 hour. Begin at 275°F. and after 30 minutes increase heat slightly (325°F.) and bake 30 minutes longer. Remove from oven and invert pan 1 hour, or until cold. Note: Remove eggs from refrigerator several hours before using. They beat up lighter and more easily when at room temperature and give increased fineness of grain and delicacy of texture to angel food cakes.

TOASTED ALMOND ANGEL FOOD CAKE

Use recipe for Swans Down Angel Food Cake (above). After first 10 minutes of baking, quickly sprinkle % cup chopped blanched almonds over top of cake. Continue baking as directed.

CHERRY ANGEL FOOD CAKE

Use recipe for Swans Down Angel Food Cake (above); mix as directed. Pour 1/3 of batter into ungreased angel food pan. Sprinkle with 3/4 cup finely chopped maraschino cherries. Add second 1/3 of batter, then another 3/4 cup cherries, and remaining batter. Run knife through to bottom of pan to mix cherries evenly throughout. Bake in slow oven at least 1 hour. Begin at 275°F. and after 30 minutes increase heat slightly (325°F.); bake 30 minutes longer. Remove from oven, invert until cold.

TWIN ANGEL FOOD CAKES

(Chocolate and white small angel food cakes)

Use recipe for Swans Down Angel Food Cake. Pour 1/2 of batter into ungreased small angel food pan. To remaining half of batter, add 2 tablespoons Baker's Breakfast Cocoa, sifting it over mixture and folding in carefully. Turn this batter into another ungreased small angel food pan. Bake cakes in slow oven 50 to 60 minutes. Begin at 275°F. and after 30 minutes increase heat slightly (325°F.) and bake 20 to 30 minutes longer. Remove from oven and invert pans 1 hour, or until cold.

CHOCOLATE ANGEL FOOD CAKE

(10 to 12 egg whites)

  • 3/4 cup sifted Swans Down Cake Flour
  • 4 tablespoons Baker's Breakfast Cocoa
  • 1 1/4 cups egg whites (10 to 12 eggs)
  • 1/4 teaspoon salt 1 teaspoon cream of tartar
  • 1 1/4 cups sifted granulated sugar
  • 1 teaspoon vanilla

Sift flour once, measure, add cocoa, and sift four more times. Beat egg whites and salt on large platter with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time, until all is used. Fold in vanilla.

Then sift small amount of flour over mixture and fold in carefully; continue until all is used. Pour batter into ungreased angel food pan and bake in slow oven at least 1 hour. Begin at 275̊ F., increasing heat slightly (325̊ F.) after 30 minutes. Remove from oven and invert pan for 1 hour, or until cold.

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