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recipe: classic angel food cake

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recipe: classic angel food cake

classic angel food cakeserves 8 to 10.note: adapted from “barefoot contessa family style,” by ina garten.• 2 c. superfine sugar, divided• 1 1/3 c. cake flour (not self-rising)• 1 1/2 c. egg whites (about 12 large eggs), at roomtemperature• 3/4 tsp. kosher salt• 1 1/2 tsp. cream of tartar• 1 1/2 tsp. vanilla extract• 2 tsp. freshly grated lemon zest (about 2 lemons)directionspreheat oven to 350 degrees. in a medium bowl, combine 1/2 cup sugar with flour, and sift 4 times. reserve.in a bowl of an electric mixer fitted with a whisk attachment, combine egg whites and salt. add cream of tartar by sifting it over the egg whites. whisk on low speed until foamy, about 1 minute. increase to medium-high speed and whisk until eggs begin to form soft peaks, about 2 to 3 minutes.reduce speed to medium and gradually add remaining 1 1/2 cups sugar (sprinkling it over egg whites, 2 tablespoons at a time) and continue whisking until egg whites are thick, fluffy and glossy but not dry, about 2 to 4 minutes. add vanilla extract and lemon zest and continue to whisk until very thick, about 30 additional seconds.transfer mixture to a large, shallow bowl. evenly sift about 1/4 of the reserved sugar-flour mixture over the egg whites and, using a rubber spatula, gently fold it into the batter. repeat with remaining sugar-flour mixture, adding and folding in fourths until all is incorporated.gently transfer batter into an ungreased 10-inch tube pan with a removable bottom. run a thin...