Angel food cake recipes

My oldest loves Angel food cake
Ota so light and chewy like a Marshmellow
Homemade really makes a difference
My second daughter saw the ice cream shop had cakes shaped as hearts with sprinkles half way up the side
I told her I could make one easy
She was excited so I thought I could try to bake an Angel food in a.heart pan
I know the best pan has a hole in the .middle
Because I don't have one.I have weighted down a small metal bowl upside down with a rock. I have baked clean rocks in the past to melt crayons on
The kids love that.!
So here are some recipes I am.going to try
attractive, but also fat-free.

Ingredients 1 cup cake flour 1 1/2 cups fine sugar

12 egg whites, room temperature( I used 10)

1/4teaspoon salt ( I used 1/2)
1 teaspoon cream of tartar( I left out)
2 teaspoons vanilla ( I used one.half almond and half vanilla)
1 teaspoon almond extract

Preparation Time: 25 minutes plus one hour baking and one hour cooling time. Tips and Techniques How To Separate Egg Yolks and Whites.

Directions

Pre-heat oven to 325° mine was at 350

Requires an un-greased 10-inch tube pan. Mine was a heart

1. Sift the cake flour and ½ cup of the sugar four times. Set aside. ( to make the sugar more fine I blended in my ninja blender shaking around)

2. Beat the egg whites in a clean, grease-free bowl or the whites will not whip properly. While it’s easier to use your electric mixer, you may also whip them by hand with a whisk—until frothy.

3. Add the salt and cream of tartar to the whites and continue beating until soft peaks form.

4. Slowly add the remaining cup of sugar.

5. Add the vanilla and almond extracts.

6. Gently add the flour to the mixture in two additions.  (I mixed on low first then folded with a spatula)

7. Pour the mixture into the tube pan. Sweep a knife through the batter to release air bubbles.( I pounded my pan down on the counter)

8. Bake on the lowest rack of the oven for one hour, or until the top is lightly browned. I baked 50 Min.

9. Remove the cake from the oven and invert the tube pan on a cake rack to prevent the cake from deflating.

10. Cool for one hour.

11. Loosen the cake by running a knife around the outer edge and center tube, then un-mold.

12. Place on a platter and decorate according to your taste

Another recipe:
:
1 cup (130 g) cake flour (not self-rising)
1 cup (200 g), plus
1/2 cup (100 g) sugar
1/2 teaspoon salt
1 1/2 cups egg whites (from about 12 large eggs), at room temperature
1 teaspoon cream of tartar
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

1. Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.)

2. In a small bowl, sift together the flour, 1/2 cup sugar, and salt.

3. In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.

4. Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not
4. Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.

5. With a rubber spatula, then fold the flour and sugar mixture into the whites gradually, a small amount at a time.

6. Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.

Note: Cake flour is specially milled flour and is low-gluten and slightly acidic and is stocked in most grocery stores. You can remove 2 tablespoons from 1 cup of all-purpose flour and replace it with corn starch, and sift the two together several times for a reasonable facsimile, although it’s not quite the same