Classic Angelic Delight

🕒 Prep: 30 min
🔥 Cook: 40 min
🍽 Serves: 12
★★★★★
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Welcome to the world of Classic Angelic Delight, a cake as light and fluffy as a cloud. This recipe is perfect for when you want something sweet yet airy, with the subtle hints of vanilla and almond elevating it to new heights.

Ingredients for Classic Angelic Delight

Let’s break down the role of each key player in this delightful cake. First up, granulated sugar is essential for sweetening and stabilizing the egg whites. Cake flour gives the cake its tender crumb, thanks to its lower protein content compared to all-purpose flour. The stars of the show, egg whites, provide structure, volume, and that classic angel food cake texture. Cream of tartar helps to stabilize and whiten the beaten egg whites, ensuring they hold their shape. A pinch of salt enhances the flavors without making the cake salty. Finally, vanilla extract and almond extract provide the cake with its signature aromatic notes.

Tips & Tricks

  • Use room temperature egg whites for better volume.
  • Ensure no yolk gets into the whites, as fat inhibits foaming.
  • Use a metal or glass bowl when beating egg whites, as plastic can hold onto grease.
  • Invert the cake immediately after baking to prevent it from collapsing.

Serving Suggestions

This cake pairs beautifully with a fresh berry compote or a dollop of whipped cream. For a touch of indulgence, serve it with a drizzle of chocolate sauce or alongside a scoop of your favorite sorbet. It also makes a perfect base for a trifle or a layered dessert with custard and fruit.

Frequently Asked Questions

Can I make this cake without almond extract?
Absolutely! You can substitute with more vanilla extract or try another flavor like lemon.
What if I don’t have a tube pan?
A tube pan is ideal for angel food cake, but you can try using a bundt pan in a pinch, though the texture may differ slightly.
How do I store leftover cake?
Wrap it in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Classic Angelic Delight Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This is crucial as a hot oven helps the cake rise properly. Next, take your food processor and pulse the sugar until it's fine. Set aside half of this processed sugar for later.

In a large bowl, sift together the cake flour and half of the processed sugar. Sifting is key here to ensure there are no lumps and everything is well combined. Now, grab another bowl and start beating the egg whites until they're foamy.

Add the cream of tartar and salt to the foamy egg whites, then keep beating until soft peaks form. This is when the mixture starts to hold its shape but the peaks are still a little droopy.

Gradually add the remaining sugar to the egg whites, beating continuously until you achieve stiff peaks. This means the mixture should stand up straight when you lift the beaters out. Gently fold in the vanilla and almond extracts to incorporate them without deflating the egg whites.

Now, it’s time to bring everything together. Gradually sift the flour mixture over the egg whites, folding gently to combine. Be patient and gentle here to keep the batter airy.

Spoon the batter into an ungreased 10-inch tube pan. The ungreased pan allows the batter to cling to the sides as it rises. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly.

Once baked, invert the pan to cool completely before removing the cake. This step is critical to maintain its structure as it cools.

Why You'll Love This Recipe

  • Light as air texture that melts in your mouth.
  • The perfect balance of vanilla and almond flavors.
  • Requires only a handful of simple ingredients.
  • Easy to make, yet impressive enough for special occasions.
  • No butter or oil, making it a lighter dessert option.

Ingredients

1 1/2 cups granulated sugar
1 cup sifted cake flour
1 1/2 cups egg whites (10 to 12 large eggs)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse sugar until fine and set aside half.
3. In a large bowl, sift cake flour and half of the processed sugar.
4. In a separate bowl, beat egg whites until foamy.
5. Add cream of tartar and salt to the egg whites and beat until soft peaks form.
6. Gradually add remaining sugar to the egg whites, beating until stiff peaks form.
7. Gently fold in vanilla and almond extracts into the egg whites.
8. Gradually sift the flour mixture over the egg whites, folding gently to combine.
9. Spoon the batter into an ungreased 10-inch tube pan.
10. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched.
11. Invert the pan and allow the cake to cool completely before removing.

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