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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Perfect Angel Food Cake

Angelfood cake

Courtesy of Flo Braker

Flo Braker is a very talented baker, specializing in desserts. The author of “The Simple Art of Perfect Baking,” and one of the original members of The Baker’s Dozen, a national group of culinary professionals, Flo has assisted thousands of bakers with simple secrets that bring spectacular results. Her angel food cake has been featured in culinary magazines and newspapers as the definitive recipe. Need I say more?

Angel Food Cake
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Ingredients
  1. 1-1/2 cups (11 to 12) large egg whites
  2. 1 cup sifted cake flour
  3. 1-1/2 cups sifted powdered sugar
  4. 1/4 teaspoon salt
  5. 1-1/2 teaspoons cream of tartar
  6. 1 cup granulated sugar
  7. 1 teaspoon Rain's Choice pure vanilla extract
  8. 2 teaspoons finely grated lemon zest
Instructions
  1. Place fresh cold egg whites in the bowl of a heavy-duty mixer. Set aside until they reach 60 degrees, slightly below room temperature.
  2. Pour flour, powdered sugar and salt into a triple sifter. Sift onto a sheet of waxed paper; set aside.
  3. Adjust rack in lower third of oven. Preheat oven to 350 degrees.
  4. Beat egg whites, preferably with a whisk attachment, until frothy. Add cream of tartar and whisk on medium speed until soft peaks form. Gradually add granulated sugar, whisking until the whites form soft, droopy white peaks. Add vanilla and lemon zest in the final moments of beating.
  5. Sprinkle a quarter of the flour over the whites. Using a rubber spatula, fold it into the whites. Repeat with the remaining flour mixture, folding in a quarter of the mixture at a time.
  6. Gently pour the batter into an un-greased 10-inch tube pan.
  7. Bake 40 to 45 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake.
  8. Invert the cake (in its pan) onto the neck of a bottle or funnel. Let cool completely before removing from pan.
  9. To remove, slip the tip of a small metal spatula between the cake and the pan. Slowly work tip around the perimeter to release any cake sticking to the top of the pan. Tilt pan on its side and gently tap it against a counter to loosen the cake. Rotate pan, tapping as you turn, until the cake appears free. Cover with a rack, invert and tap pan firmly to release the cake.
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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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