Angel Food Cake
with Homemade Lemon Curd
Angel Food cake is really quite easy to make, the recipe only has five ingredients, how hard can it be? It isn’t hard or difficult at all if you follow the steps! These steps just cannot be ignored! If you ever take the time to make one of these delicious, high-rise cakes, do not skip one step…I am here to tell you, speaking from experience, it only takes seconds to complete each step, and in the end, each second spent ensuring the perfect outcome, will be worth every delicious bite!
Angel Food Cake
12 egg whites, room temperature if possible
1 Teaspoon cream of tartar
1 1/2 teaspoons vanilla
1 cup CAKE flour
1 1/2 cup sugar
1. Gather your cake flour and sugar, measure each amount. (Use cake flour in this recipe because of the gluten strands formed. A soft flour is needed for this recipe.) Sift flour and sugar into a bowl, repeat four more times. This thoroughly mixes the flour and sugar. Because these two ingredients are added to the egg whites and the whites will start to deflate each time a spoon is added, it must be gently folded in and sifting these together ensures a complete integration of all.
2. Crack each egg using this method… When cracking each egg, first crack the egg over a separate small bowl, then if no egg yolk breaks, continue to separate the yolk and white, putting the whites into a very clean, large steel or glass bowl. Put the yolks in a separate bowl. Break each egg carefully using this method. If any yolk gets into the whites, start over. The egg whites will not achieve a stiff peak with any yolk included.
3. Whip the egg whites to a stiff peak.This must be done in a metal or glass bowl, clean and no grease on the bowl at all! To check stiffness, stop mixer and touch top of whites with light finger, if a peak is formed and stays for a minimum of 3 seconds, you have the correct consistency.
4. Stop mixer and add cream of tartar and vanilla, mix for about one minute until completely incoporated.
5. Use a clean spatula to stir in 1/2 cup of flour/sugar to egg whites, gently stirring with a rounded motion, from side of bowl down and upward through middle of batter. Repeat until flour/sugar is completely mixed. Be sure to not leave any pockets of dry ingredients remain.
6. Next, pour cake batter into dry, ungreased angel food cake pan. Use the type with the removable insert to achieve the easiest removal from pan. The pan must remain ungreased because as the cake bakes faster around the edges and on the ring in the middle, the cake will cling to the hot pan and, this in turn, helps to bring up the middle of the cake making for a light, fluffy cake.
7. Bake in preheated 350 degree oven for 50 – 60 minutes.
8. Remove cake from oven and invert entire pan over a serving plate. Allow to cool at least 15 minutes. Then, turn cake pan over and run knife around inside all or pan and inside ring fo pan. Gently remove cake and place on serving dish.
9. Cool completely and enjoy!! This cake is delicious plain, served with strawberries or with a lemon curd made from the remaining egg yolks.
Homemade Lemon Curd
So what to do with all those lemon-y gold yolks? Make homemade lemon curd. It is easy and so delicious!
Put 3/4 cup beaten egg yolks in small saucepan. Add 3/4 cup sugar and 2/3 cup lemon juice. Mix these ingredients together and add 1/2 cup butter (one stick), sliced into small pieces. Put pan over low temperature and mix thoroughly. (This is no time for high heat because you would risk cooking the eggs, the goal is no lumps!) Cook, stirring constantly, over low to medium heat until thickened, ten to twelve minutes.
This lemon curd can be served immediately over angel food cake or refrigerated for about two weeks. As the curd is cooling, you may want to cover the top surface with plastic wrap to keep skin from forming on top. I don’t, but only because it is my personal preference to not use plastic wrap this way.