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  • Angel food cake is egg white based, so it's light as a cloud.

  • And while it's decadent, angel food cake is fat-free.

  • First, move the oven rack to the lowest position.

  • Then, make sure you preheat the oven to 375 degrees fahrenheit.

  • In a medium bowl, mix the powdered sugar and flour,

  • then set aside.

  • In a large bowl, add egg whites, and cream of tarter.

  • With an electric mixer set on medium speed, beat the whites until foamy.

  • Then while you're still beating, gradually add the granulated sugar,

  • vanilla,

  • almond extract,

  • and salt.

  • Continue beating until the egg white are stiff and glossy;

  • be careful you don't under beat.

  • Using a rubber spatula, you'll need to fold in

  • the powdered sugar-flour mixture, one-quarter cup at the time,

  • into the egg white mixture.

  • Keep folding just until the sugar-flour disappears, and you have an even consistency.

  • Gently add the batter into an ungreased 10 by 4 inch angel food cake pan,

  • or tube pan.

  • Using a knife, or metal spatula, to break up any air pockets.

  • Bake for 30 to 35 minutes.

  • The cake is finished when the cracks feel dry,

  • and springs back when pressed lightly.

  • You should immediately put the cake upside down onto a heat proof funnel,

  • or a bottle.

  • Let it sit for 2 hours, or until cake is completely cool.

  • Using a knife, or long metal spatula,

  • loosen the sides of the cake from the pan so you can remove it easily.

  • Spread or drizzle vanilla glaze.

  • Airy, refined, and delicate,

  • angel food cake and be dressed up, with whipped cream,

  • or your favorite fruit.

Angel food cake is egg white based, so it's light as a cloud.

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