Angel food cake is a classic dessert that’s light, airy, and delicious. But have you ever tried making it from scratch? Well, fear not, because with this recipe inspired by the legendary Alton Brown, you’ll be able to whip up a heavenly delight in no time!
Recipe #1: Alton Brown’s Classic Angel Food Cake
Ingredients:
- 1 cup cake flour
- 1 1/2 cups sugar
- 12 egg whites, at room temperature
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F.
- Sift the cake flour and 3/4 cup of the sugar together and set aside.
- In a large mixing bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.
- Add the remaining 3/4 cup of sugar gradually, while continuing to beat the egg whites until stiff peaks form.
- Beat in the vanilla extract.
- Gently fold in the flour mixture, a little at a time, until fully incorporated.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely before removing it from the pan.
- Serve with whipped cream and fresh fruit.
Nutritional Information:
Serving Size: 1 slice (1/12 of cake)
- Calories: 140
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 80mg
- Total Carbohydrates: 32g
- Dietary Fiber: 0g
- Sugars: 26g
- Protein: 3g
Cooking Time:
35-40 minutes
Equipment:
- Angel food cake pan
- Mixing bowls
- Electric mixer
- Sifter
- Cooling rack
Serving Suggestions:
Serve with whipped cream and fresh fruit for a light and refreshing dessert.
Variations:
Add lemon or orange zest to the batter for a citrusy twist. You could also try adding a tablespoon of cocoa powder for a chocolatey flavor.
Substitutions:
If you don’t have cake flour, you can make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days.
Tips:
- Make sure your egg whites are at room temperature before beating them.
- Be gentle when folding in the flour mixture to avoid deflating the egg whites.
- Don’t grease your angel food cake pan, as the cake needs to cling to the sides to rise properly.
FAQ:
Q: Can I use a different type of pan?
A: No, angel food cake needs to be baked in a special pan with a tube in the middle to help it rise properly.
Recipe #2: Alton Brown’s Chocolate Angel Food Cake
Ingredients:
- 1 cup cake flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 12 egg whites, at room temperature
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F.
- Sift the cake flour, sugar, and cocoa powder together and set aside.
- In a large mixing bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.
- Add the remaining sugar gradually, while continuing to beat the egg whites until stiff peaks form.
- Beat in the vanilla extract.
- Gently fold in the flour mixture, a little at a time, until fully incorporated.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely before removing it from the pan.
- Serve with chocolate whipped cream and fresh berries.
Nutritional Information:
Serving Size: 1 slice (1/12 of cake)
- Calories: 150
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g
Cooking Time:
35-40 minutes
Equipment:
- Angel food cake pan
- Mixing bowls
- Electric mixer
- Sifter
- Cooling rack
Serving Suggestions:
Serve with chocolate whipped cream and fresh berries for a decadent dessert.
Variations:
You could try adding a teaspoon of espresso powder to the batter for a mocha flavor.
Substitutions:
If you don’t have cake flour, you can make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days.
Tips:
- Make sure your egg whites are at room temperature before beating them.
- Be gentle when folding in the flour mixture to avoid deflating the egg whites.
- Don’t grease your angel food cake pan, as the cake needs to cling to the sides to rise properly.
FAQ:
Q: Can I use a different type of pan?
A: No, angel food cake needs to be baked in a special pan with a tube in the middle to help it rise properly.
Personal Thoughts:
Alton Brown’s angel food cake is a classic for a reason – it’s light, fluffy, and delicious. I love how simple the recipe is, with just a few ingredients and easy-to-follow instructions. The chocolate version is a fun twist on the original, and perfect for chocolate lovers like me. I highly recommend giving these recipes a try!
Overall, Alton Brown’s angel food cake recipe is a must-try for any dessert lover. With its light and airy texture, it’s the perfect ending to any meal. So what are you waiting for? Give it a try and let me know what you think!