Step-by-Step Cakes by DK Publishing

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Angel Food Cake

This cake is as light as air. It contains no fat, so does not keep well, and is

best enjoyed on the day of baking.

Method

1 Preheat the oven to 350°F (180°C). Sift the

flour and confectioner’s sugar into a bowl.

2 Whisk the egg whites and cream of

tartar until stiff, then whisk in the sugar,

1 tablespoon at a time. Gradually sift in the

flour mixture, folding in with a metal spoon.

Fold in the almond or pure vanilla extract.

3 Spoon the mixture gently into the tube

pan, and level the surface with a palette

knife. Place the pan on a baking sheet,

and bake for 35-45 minutes, or until just

firm to the touch.

4 Remove the cake from the oven, and

invert the pan on to a wire rack. Leave

the cake to cool completely, then run

a knife around the edge and remove the

bottom of the pan. Run the knife around

the tube and the base to remove the cake

from the pan.

5 To make the frosting, place the sugar in

a saucepan with 4 tablespoons of water.

Heat gently, stirring, until the sugar

dissolves. Boil until the syrup reaches

soft-ball stage (238–245°F/114–118°C),

or until a little of the syrup forms a soft ball

when dropped into very cold water.

6 Meanwhile, whisk the egg white until

stiff. As soon as the sugar syrup reaches

the correct temperature, plunge the base

of the pan into cold water to stop the syrup

from getting any hotter, then pour slowly

into the egg whites, still whisking, until the

frosting forms stiff peaks.

7 Working quickly, because the frosting

will set, spread it over the cake with a

palette knife, swirling the surface to give

texture. Serve with mixed berries.

STORE Angel food cake does not keep well,

and the texture will change even on the

second day, so avoid storing.

BAKER’S TIP

Sifting the flour twice produces a very light

cake. For best results, try to lift the sieve high

above the bowl, allowing the flour to come

into contact with as much air as possible

as it floats down. For an even lighter cake,

sift the flour twice before sifting again into

the egg mixture.

Special equipment

10in (25cm) tube pan with removable bottom

candy thermometer

Ingredients

For the cake

11 ⁄ 4 cups all-purpose flour

(^3) ⁄ 4 cup confectioner’s sugar
8 large egg whites
pinch of cream of tartar
1 cup sugar
few drops of almond or pure vanilla extract
fresh mixed berries, to serve
For the frosting
(^2) ⁄ 3 cup sugar
1 large egg white
SERVES
8–12
30
MINS
35–45
MINS