Because of the ethereal lightness, angel food cake which is a type of sponge cake is often called as the “food of the angels.” In this recipe, for a luscious flavor, vibrant color and scrumptious texture, angel food cake is decorated with fresh raspberries. The whipping of the egg whites until they are stiff is one of the most important steps in making a successful angel food cake. This is a crucial step for ensuring a light and fluffy texture similar to making soufflé.
You need sugar, flour, cream of tartar, salt, wheat flour, and vanilla extract to make an angel food cake. The dry ingredients are first mixed together and the beaten egg whites and vanilla extracts are incorporated or folded in the dry ingredients. The cream of tartar stabilizes the egg whites and to create a light and airy cake it works as a leavening agent. Flour made of softer wheat is ideal for making angel food cake. In this case cake flour is the best type of flour to use since it has a very light texture and contains no fat that creates a light taste and weight.
Angel food cake is typically baked in a special pan made especially for making this kind of cake. However, a tube pan also works for making angel food cake. This type of pan is tall and has a round shape with a hole in the middle. A bundt pan can also be used to make angel food cake, but releasing the cake from the fluted sides of bundt pan be challenging. The center tube or hole allows the cake to rise better and higher, clinging to all the sides of the pan as it bakes. So that it can crawl up to the surface and rise it is important not to grease the pan when making angel food cake. The pan is inverted while it is being cooled after the cake is baked, to avoid the tendency of the cake to fall on itself and collapse.
2 egg, separate egg whites
100gms white sugar
100gms wheat flour
1 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
2 cups raspberries – fresh or frozen (thawed)
1. Mix the raspberries and 2 tablespoon sugar in a bowl. Set aside. Allow to marinate for couple of hours.
2. Mix all the dry ingredients in a separate bowl. Add the beaten eggs, vanilla extract, and other ingredients to this. Mix well.
3. Bake in an ungreased angel food pan in a preheated oven for 20-35 minutes at 185 degree F.
4. Once done, allow it to cool. Decorate with freshly chopped raspberries. Serve at room temperature.