Angel Food Cake
Martha and talented chef Virginia Willis bake angel food cake with bourbon creme anglaise.
Mama's Angel Food Cake with Bourbon Creme Anglaise
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Angel Food Cake
Martha and talented chef Virginia Willis bake angel food cake with bourbon creme...
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The Martha Stewart Show, May Spring 2008
- Yield Makes one 10-inch cake
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Ingredients
- 1 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 cups sugar
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine sea salt
- 1/2 vanilla bean, split and scraped or 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- Bourbon Creme Anglaise, optional
Directions
- Preheat oven to 375 degrees with a rack set in the center of the oven.
- Sift flour together with 3/4 cup sugar. Repeat process three times; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tarter, and salt on medium speed until foamy. Add vanilla-bean seeds and almond extract. With the mixer on medium speed, slowly add remaining 3/4 cup sugar. Continue mixing until whites are glossy and stiff peaks form.
- Sift enough of the flour mixture over the egg white mixture to lightly dust the top. Gently fold flour mixture into the egg white mixture. Repeat process until all the flour is incorporated into the egg white mixture.
- Gently spoon batter into a 10-inch tube pan. With a spatula or knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth top to remove any large peaks.
- Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert pan over a bottle (such as a 2-liter soda bottle or wine bottle) until completely cooled, about 2 hours.
- To serve, set upright, and using a butter knife or a long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice using a serrated knife or an angel food cake cutter; serve drizzled with bourbon creme anglaise, if desired.
I made this for my mother-in-law's birthday at her request and she loved it! The cake came out light, moist, very flavorful and I think the vanilla bean did the trick!
I LOVE ANGEL FOOD CAKES, AND THIS ONE IS GREAT. IT IS DEFINATELY A KEEPER RECIPE. THANKS MARTHA
This is the best angel food cake I've EVER made, and I've made quite a few during my life! I used this one for my daughter's 31st birthday and she also said it was the best angel food cake she'd ever eaten.
I made this cake for my in laws and they loved it. It was so fluffy and so yummy. I made the sauce too and it was really good. We topped it with some strawberries. It was the best thing ever and low fat.
I also saw this recipe prepared on television. Even though my family are southern cooks, I had never tasted homemade angel food cake. I don't like the store bought but as my sister-in-law and I watched the program, it was so good looking and easy we just had to try it for our Mother's Day dinner. It is an easy, beautiful cake and we were able to cut it perfectly following a tip we saw here, but we still don't like it! We 're going to have to smother it in strawberries and cream.
I absolutely love this recipie, I saw it on the show yesterday and had to make it. It was so easy to follow and turned out great. Thanks so much. Traci
I absolutely love this recipie, I saw it on the show yesterday and had to make it. It was so easy to follow and turned out great. Thanks so much. Traci
Not only was this an impressive recipe, but I was so impressed with Virginia Willis' attitude and demeanor. She continued to say yes ma'am and was such a delightful person to watch.
The anglaise recipe is a clickable link in the ingredients area of the recipe.
Where is the recipe for the anglaise or is this a store bought item?
To cut a Angel food cake easily, wet knife before cutting. Doesn't mash cake or take off the frosting.