angel food cake

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Joined May 31, 2015
I have just made 2 angel food cakes in as many weeks and both times, using different recipes, the rise was high, texture airy and both were perfectly baked. Make sure you do NOT overbeat the eggs, just firm yet glossy looking and be very careful when (hand) folding in the flour mix..do NOT over fold that adding too much air and deflating the batter! (you did do the folding by hand and not by machine correct?) And when you add the sugar do so in 3 or 4 passes to make certain that the sugar grainy feel is gone each time!

Good luck,

Mary Howard

PetiteTreats.net
 
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Joined Dec 27, 2015
@petitetreats  Hi, wow you're amazing cause I just made this for the second time and my meringue could not whip up at all :( not too sure what went wrong sighs, I really tried very hard and wiped the beaters + bowl and everything. I find it very strange that the recipe whips warm water together with the egg whites though. Which recipe did you use? 
 
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I don't think I would use warm water. I would make certain the eggs were at or slightly above room temperature and that tbe water was not cool was well.
 
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Joined May 31, 2015
Just google angel food cake, and the furst two recopes are very good. If you want an der type angel food google: glorious sponge cake and that too is a winner!
 
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Joined May 31, 2015
Stay AWAY from Alton Brown, Martha Stewarrt, Food Network, etc etc! Get yourself a textbook called Professional Baking by Gisslesin Everything is there for you.
 
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Joined Oct 11, 2014
@sarahconstw  Here ya go. This recipe is foolproof and will get yo the results you are looking for. Minus the water thing as that is really only to be used if you are using a meringue powered form. 

Angel Food Cake

1 cup (4 1/4 ounces) All-Purpose Flour 
1 1/2 cups (10 1/2 ounces) sugar
12 large egg whites, at room temperature*
1/2 teaspoon salt
1 teaspoon vanilla or almond extract 
1 1/2 teaspoons cream of tartar

Preheat oven to 325 degrees F.

In a large bowl, whisk flour and 3/4 cup sugar. Set aside.

In a mixing bowl, combine egg whites, salt and extract. Whisk until mixture is frothy, then sprinkle cream of tartar on top. Whisk until stiff peaks form and is glossy. Add remaining sugar 1/4 cup at a time, then gradually fold in the flour mixture.

​Spoon into an uncreased angel food pan and bake for 40-45 mins or until golden brown and top springs back when lightly touched.

Remove from oven and turn your pan upside down on a bottle to cool and keep from crushing your cake. Let cool for at least 1 1/2 to 2 hours like this to set the structure of cake.

Loosen edges with a knife to remove from pan and enjoy!!

Couple of things......pay attention to your oven temp and NEVER rely on the temp/time for recipe at face value as all machines and atmospheres are different so be wary. I set my timer approximately 5 minutes before the earliest time suggested on a recipe just to ensure there are no mistakes. So if it calls for 40 mins at the earliest then I set my timer for 35 mins. 

Also, if you think you are overbearing your egg whites then take a gander at some youtube videos that explain the different stages of peaks so that you know the difference between soft, firm and stiff and what they should look like.

Hope this helps and have fun! Send us a pic when you have accomplished it! /img/vbsmilies/smilies/biggrin.gif
 
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@petitetreats  hahaha oh my, alright I'll keep that in mind cause their recipes always pop up first on google >.< 

@Fablesable  Thanks so much for the recipe!! Will defo give it a go when I have the chance haha but currently running low on eggs so that might have to wait abit hahaha 
 
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Hi, I just tested out this recipe (sort of) but it didn't turn out very well.... I used the recipe from professional baking by wayne gisslen cause I didn't have internet at that time oops. But anyhow, the recipes were nearly identical except that the egg whites had to be beaten til soft and glossy not stiff? But then I kinda beat them abit more anyway til they were nearly almost stiff. I tried my best to fold the flour and all in but to no avail sighs.... it still didn't turn out too well. I baked the cake at 180 degree celsius and it browned within 15min and remained rather undercooked even after almost an hour? I seriously have no idea what to do anymore... its my third time attempting this already :(
 
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Okay so remember in the previous posts we talked about baking being a science and that you MUST adhere to the science of a recipe....NO SUBSTITUTIONS PERIOD???
If you decided to use Wayne Gisslen's recipe then u MUST AHERE TO THE INSTRUCTIONS OF THAT RECIPE NO EXCEPTIONS.

Angel food cake is a separate entity in the cake world. It will brown fast as a result of the egg white and sugar base however that doesn't mean it's done baking.

Follow the recipe you are using to the letter and it will turn out. If it says to fold all the flour in then fold all the flour in......don't overthink or worry about it.

Just checking a couple of things:
You had said before that you have an extra oven thermometer in your oven to ensure the temp it says it's at on the oven is correct right??
All the ingredients were at room temperature meaning they had sat out at room temp for longer than a few hours??

Last.......I completely understand your frustrations as it really feels so disappointing not being able to get it right the first time. Perseverance is key. Also please forgive the capital letters as I am only trying to drive home a point so that you understand how critical it is to STOP SUBSTITUTING RECIPES, PROCEDURES, METHODS AND INGREDIENTS!!!! Please just stick to ONE RECIPE AND FOLLOW THROUGH TO.THE. LETTER. You will master baking if you just do this. I know you can do it and be successful so don't give up!!
 
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Hey, thanks so much!!! but btw, I actually did follow wayne gisslen's recipe completely haha. I was just pointing out the differences between the cookbook's recipe and yours! oh I actually don't have an oven thermometer oops... perhaps you misread my statement. I'm just a home baker so I don't have much professional baking equipment unfortunately. Should I just alter her recipe and beat the egg whites to stiff peaks? and also may I know why you use all purpose flour actually? I thought cake flour would have been better for such a delicate cake...
 
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Quote:
 
Hey, thanks so much!!! but btw, I actually did follow wayne gisslen's recipe completely haha. I was just pointing out the differences between the cookbook's recipe and yours! oh I actually don't have an oven thermometer oops... perhaps you misread my statement. I'm just a home baker so I don't have much professional baking equipment unfortunately. Should I just alter her recipe and beat the egg whites to stiff peaks? and also may I know why you use all purpose flour actually? I thought cake flour would have been better for such a delicate cake...
Can you tell me why you think changing this recipe would be beneficial?

What is your reasoning for beating the whites longer than directed and/or changing the form of flour recommended by the recipe author?

If you have no intention of applying the information why are you asking?

mimi
 
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