Angel Food Cake DessertsAngel food cake Wikipedia. For the similarly named British cake, see Angel cake. Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. Active time 25 min Start to finish 3 hr This onebowl cake, which is really simple to assemble, owes its airy volume and fine, even texture to the. IDSERP,5215. 1Angel Food Cake Recipes Food Network Food NetworkDiscover delicious angel food cake recipes from the baking experts at Food Network. Angel-Food-Cake-1-1024x682.jpg' alt='Angel Food Cake' title='Angel Food Cake' />It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States1 and first became popular in the late 1. Angel Food Cake Cupcakes' title='Angel Food Cake Cupcakes' />For our daughters wedding, a friend made this lovely, airy cake from a recipe shes used for decades. It really is one of the best angel food cake recipes Ive found. IDSERP,5159. 1this Angel Food Cake Martha StewartTheres a reason angel food cake is a favorite dessert its tender, light as air, and tastes, well, divine. Whats more, its virtually fatfree and uses just six. Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly. Steps 5http hIDSERP,5097. Photos 63http hIDSERP,5120. Angel Food Cake Recipes Allrecipes. Light and airy angel food cake thats great with berries for shortcake, whipped cream, and more super sweets. Make and share this Angel Food Cake Homemade recipe from Genius Kitchen. Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the food of the angels. Contents. Description. Edit. Angel food cake requires egg whites whipped until they are stiff cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat cake flour is generally used because of its light texture. The softer wheat and the lack of fat causes angel food cake to have a very light texture and taste. Angel food cake should be cut with a serrated knife, as a straight edged blade tends to compress the cake rather than slice it. Angel Food Cake CaloriesForks, electric serrated knives, special tined cutters or a strong thread should be used instead. Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. A bundt pan may also be used, but the fluted sides can make releasing the cake more difficult. The center tube allows the cake batter to rise higher by clinging to all sides of the pan. The angel food cake pan should not be greased, unlike pans used to prepare other cakes, this allows the cake to have a surface upon which to crawl up helping it to rise. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it. A simple glaze is also popular. Recently, many chefs Alton Brown in particular have popularized the idea of adding aromatic spices such as mace and cloves to the cake. Angel food cake in a tube pan. An angel food cake with various toppings and frosting. Angel food cake is a white sponge cake made with only stiffly beaten egg whites yolks would make it yellow and inhibit the stiffening of the whites and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryans The Kentucky Housewife of 1. Since there is no butter in the cake, the angel food cake is not related to the butter cakes snow drift cake, silver cake or lady cake. The Home Messenger Book of Tested Recipes, 2d ed., 1. Isabella Stewart contained the first recipe for Angels Food Cake. Stewarts detailed recipe called for eleven egg whites, sugar, flour, vanilla extract and cream of tartar. Manufacturing. Edit. A chocolate angel food cake with various toppings. The most traditional method, also known as the angel food cake method is as follows. First the egg whites, and possibly salt and cream of tartar, are mixed at a medium speed until a soft peak forms. Whipping continues while the sugar is slowly added. Once a hard peak is formed,4 the flour is folded into the mixture of egg whites and sugar. This technique is done in order to disturb the foam as little as possible. Different equipment is used when preparing an angel food cake at home or in a small bakery as opposed to a large scale production. Many recipes found in cookbooks advise bakers to whip the egg whites in a copper bowl. The theory behind this is that the whisk incorporates copper particles7 or ovotransferrin, which is attached to copper particles, into the egg whites, improving the flexibility and stability of the foam. Some research has found that the copper significantly increases the dilatational elasticity, which is the elasticity of the protein cell wall at the interface of airwater. A planetary mixer, such as a stand mixer or handheld mixer, is appropriate for a homemade or bakery cake. If the cake is being mass produced, a continuous mixer is preferred. There are three methods in which the cake can be made at home or in a commercial setting. The first two methods are most commonly used at home or in a small bakery using planetary mixers in various sizes. Large planetary mixers may have a vacuum in order to pressurize the ingredients. This allows for control of the emulsion and temperature. The first method is the foam process or angel food cake method. The egg whites are whipped until a foam is formed before any other ingredients are added. This method ensures that the foam is not disturbed when it is being formed and that the maximum number of bubbles stay intact. Another method is called the meringue process. This entails whipping all or most of the ingredients together at the same time. Fresh Squeezed Lemonade. This may result in a lower quality foam and a final cake with a reduced volume. The last method is call the continuous process and is usually used in commercial bakeries because it creates a consistent product in large volumes. Ingredients are fed into the continuous mixer in either one or two stages. A one stage process mixes all of the ingredients together and feeds them into an emulsion head. Upon entry into the emulsion head, air is incorporated, fully mixing the batter. In a two stage process, the ingredients are blended separately in different tanks according to the recipe. The speed of the mixer is controlled, as well as air flow to help mix the batter. The final batter may then go through a static mixer a pipe with a spiral blade inside to be deposited in a tube pan, depositor, or hopper. Close up view of the batter. Normally angel food cakes are baked in a straight sided tube pan, but similar pans such as a bundt pan are acceptable. It is very important that the pan does not have a non stick surface and that no grease is applied to the sides or around the tube. As the cake bakes, it expands and rises. The sides and hollow center tube act as supports for the foam as it expands. The hollow pan also allows for an even heat distribution. For the optimal angel food cake outcome, experts believe that the cake should be baked for at the shortest amount of time at the highest temperature. The temperature and duration depends on the size and weight of the cake. Temperatures range from 3. F, while baking time ranges from 3. Suas, M. 2. 00. 9. If the angel food cake does not bake long enough, the foam and gel structures will not reach their full potential. In a bakery, angel food cakes could be baked in a rack oven, revolving oven, convention oven, or small deck oven. A commercial bakery may use a tunnel or traveling oven. When the cake has finished baking, it should have a golden brown color on the exposed area. The final volume will generally be two to three times larger than the batter volume. Angel food cakes are cooled upside down. Some tube pans have feet or fingers that extend off of the top rim of the pan. The feet are placed on a cooling rack. If the pan does not have feet it is customary for home bakers to place a glass soda bottle or something similar through the tube to ensure that the pan is elevated. The elevation provides sufficient air flow to the cake, so that it cools properly. If a non stick pan or greased pan were used, the cake would fall out when inverted, leading to a collapsed cake. Angel food cakes have a shelf life of a few days at room temperature or up to a week in a refrigerator because of the tendency for moisture to migrate and evaporate. After a few days the cake will be dry and lack flexibility. Molecular and structural composition. Edit. Egg whites. Edit. Egg whites play an integral role in the structure of the baked cake.