Okay, angel food cake is known as more of a summer treat then a Christmas treat but I would like to change that. I love Angel food cake. It makes a nice change of pace from the more traditionally heavy treats of Christmas. I am also obsessed with making Angel food cakes at the moment. A few summers ago, I spent the whole summer perfecting my angel food cake technique. I made cake after cake until they came out perfect every time. Eventually, I had to stop and only make them upon request. My friends were overwhelmed with Angel food cake. At the beginning of November, I found a 7 inch Angel food cake pan and I have been making Angel food cake ever since. The initial recipe was a bit of a challenge. You would think that the recipe on the label of a 7 inch Angel food cake pan would be for a 7 inch Angel food cake. It wasn’t the recipe was for some kind of mojito bundt cake. Thank goodness for Christina Lane at Dessert For Two. She had the perfect Angel food cake recipe for a 7 inch pan on her site. Since I didn’t have to do any of the work of cutting down the actual recipe for cake, I decided to play around with some flavor variations. If you don’t have a 7 inch Angel cake pan head over to Dessert For Two for directions on how to make Angel food cake in a loaf pan.
7 Inch Angel Food Cake
Recipe Used With Permission From Dessert For Two Variations Are By Me
3/4 cup sugar, divided
1/2 cup all purpose flour
1 TBS corn starch
7 egg whites
2 tsp vanilla
3/4 tsp cream of tartar
1/4 tsp salt
Preheat oven to 325 degrees. In a small bowl, whisk together, 1/4 cup sugar, flour, cornstarch, and salt; set aside.
In a separate medium bowl, add egg whites, vanilla, cream of tartar, and salt. Beat on medium speed until foamy, about 30 seconds. Add the remaining sugar, 1 tablespoon at a time, while the mixer is running. Continue beating on high speed until stiff peaks form. You should be able to turn the bowl upside down with nothing falling out when you reach the stiff peak stage. Seriously, this best way to tell if your whites are whipped enough. Just do it.
Add 1/3 of the flour mixture to the egg mixture and gentilely fold it in until combined. Repeat twice more.
Spread the batter into the pan. Gently tap on the counter to make sure you get the batter into all the spaces. Bake at 325 degrees for 38-42 minutes. Remove from the oven and turn upside down. Cool for at least one hour before cutting.
Chocolate variation: reduce flour to 6 tablespoons and add 2 tablespoons of cocoa powder. Proceed with recipe as written.
Lemon variation: sprinkle the whipped egg white with 1 tablespoon of lemon zest before adding the flour/sugar mixture. Proceed with recipe as written.