Are you ready to bake a cloud? Angel food cake, with its ethereal lightness and delicate sweetness, is a true baking masterpiece. But achieving that perfect, airy texture at high altitude presents unique challenges. This recipe is specifically designed to conquer those challenges, delivering a flawlessly light and fluffy angel food cake, even if you're miles above sea level. Get ready for a delicious and impressive dessert that's surprisingly easy to make, perfect for any occasion! This recipe offers a simple solution to the challenges of high altitude baking, resulting in a consistently light and airy cake.
Ingredients:
- 1 1/2 cups (180g) cake flour, sifted
- 1 1/4 cups (250g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
Getting Started:
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Preheat your oven to 350°F (175°C). This is crucial for high-altitude baking; a slightly lower temperature prevents burning. Pro Tip: Don't grease or flour the pan! The cake relies on the egg whites clinging to the ungreased sides to rise properly.
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Prepare a 10-inch ungreased tube pan. Make sure to have your pan ready to go before you start assembling the batter to avoid any delays.
Making the Batter:
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In a large bowl, sift together the cake flour and 1/2 cup of the sugar. This step is essential for achieving a light and airy texture. Pro Tip: Sift the flour twice for extra fluffy results.
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In a separate, clean, and grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. This process takes patience; don’t rush it.
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Gently fold in the cream of tartar, vanilla extract, and salt into the egg whites until just combined.
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Gradually add the dry ingredients to the egg white mixture, folding gently and carefully until just combined. Be sure not to overmix. Overmixing will deflate the egg whites and result in a dense cake.
Baking and Cooling:
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Pour the batter into the ungreased tube pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Pro Tip: High altitude ovens can cook faster, so start checking for doneness around 30 minutes.
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Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
Serving and Storage:
Once completely cooled, carefully remove the cake from the pan. Dust with powdered sugar, slice, and serve. This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days.
Variations:
- Lemon Angel Food Cake: Add the zest of one lemon to the batter along with the vanilla extract.
- Chocolate Angel Food Cake: Add 1/4 cup unsweetened cocoa powder to the dry ingredients.
- Berry Angel Food Cake: Top the cooled cake with fresh berries and a light dusting of powdered sugar.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 Fat: Minimal Protein: Moderate Carbohydrates: High
This delectable angel food cake is a perfect example of how delicious and healthy homemade food can be. Enjoy every bite! Baking at high altitude requires attention to detail, but the reward of a perfectly light and airy cake is well worth the effort. Happy baking!