Angel Food Cake

  1. Heat oven and sift flour Heat oven to 325F, with rack in lower third of oven.
  2. Use a fine sieve to sift together flour and 3/4 cup granulated sugar over a sheet of parchment paper or a bowl.
  3. Repeat sifting four times.
  4. Make meringue Beat egg whites in a large, wide bowl with an electric mixer on low speed until foamy; add salt, cream of tartar, and vanilla.
  5. Beat on medium speed until soft peaks form, about 3 minutes.
  6. With mixer running, add remaining 3/4 cup sugar a little at a time, beating no more than 1 minute after each.
  7. Raise speed to medium-high and beat until stiff glossy peaks form (when beater is lifted, only the tip of the peak should fall over slightly).
  8. Fold flour into meringue Sift flour mixture over meringue in six parts, gently folding in each addition with a flexible spatula.
  9. Be careful not to overmix or the egg whites will deflate.
  10. Bake and cool Scrape batter into a 10-inch angel-food pan (or tube pan).
  11. Run a knife through the batter to release any large air bubbles, and smooth with an offset spatula.
  12. Bake until cake is golden brown and springy to the touch, 30 to 45 minutes.
  13. Invert pan onto its legs (if using an angel-food pan) or a wire rack, and let cool about 1 1/2 hours.
  14. Carefully run a paring knife around side of cake to loosen, then turn out onto the rack.
  15. Serve Place the cake on a serving platter and surround with berries; dust with confectioners sugar.
  16. Slice cake with a comb cutter or serrated knife; serve slices with berries and whipped cream.
  17. Cake will keep up to 2 days at room temperature in an airtight container or wrapped well in plastic.
  18. One way to put yolks to good use is to make lemon curd (page 477) to serve with angel food cake.
  19. For a savory alternative, use extra egg yolks to prepare mayonnaise (page 95) or hollandaise sauce (page 96).
  20. If youre not planning to use raw egg yolks right away, refrigerate them up to three days in an airtight container, or freeze up to four months.
  21. When refrigerating yolks, press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
  22. To prevent them from becoming gelatinous when frozen, add 1/8 teaspoon salt or 1 1/2 teaspoons sugar (add salt to yolks intended for savory dishes and sugar to yolks for baked desserts) to each 1/4 cup of yolks (about four).
  23. Beat the yolks lightly before mixing in the salt and sugar, and freeze the mixture in an airtight container.
  24. Be sure to label the container with the date and number of yolks.
  25. When using them in a recipe, use 1 tablespoon of thawed yolk for each large yolk needed.
  26. If using a standing mixer, you will need to gently transfer meringue to a large, wide bowl before folding in the flour.
  27. Angel food cake pans have removable bottoms and legs for easy removal and cooling.
  28. A 10-inch tube pan can be used in its place.
  29. A comb cutter is the traditional tool for slicing angel food cake; it keeps the cake from flattening.
  30. If you dont have one, use a serrated knife and slice with a sawing motion.

cake flour, sugar, egg whites, salt, cream of tartar, vanilla, fresh raspberries, confectioners sugar, cream

Taken from www.epicurious.com/recipes/food/views/angel-food-cake-393851 (may not work)

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