Angel food cake is an American creation. Some historians think that the first angel food cakes were baked in the South by African-American slaves, due to the strength required to hand-whip the air into the whites with a whisk (the hand-cranked rotary beater didn’t appear until 1865-1870).
Others theorize that the cake originated in Pennsylvania Dutch country in the early 1800s, based on the quantity of old tube pan-like cake molds in the area. There is a National Angel Food Cake Day, October 10th. Whoever picked that date didn’t read the memo on best summer cakes.
Here’s a recipe sent to us by McCormick, contributed by Amanda of IAmBaker.net, who adapted it from the JoyOfBaking.com. She used McCormick extracts and spices.
Read the entire recipe and see the tips at the end of this article before preparing the recipe.
For July 4th, instead of the roasted strawberry sauce, make Red, White & Blue Angel Food Cake with fresh berries.
RECIPE: ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE
Ingredients For The Angel Food Cake
1-1/4 cups sifted cake flour
1-1/2 cups granulated white sugar
1-1/2 cups egg whites, at room temperature (from about 12 large eggs—but it’s better to purchase egg whites only if you have no uses for the yolks)
1 teaspoon cream of tartar
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups fresh strawberries, sliced
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
Optional: 1 tablespoon balsamic vinegar
10 ounces of strawberry spread (or jam, jelly preserves)
Whipped cream (make your own from scratch)
Ingredients For The Roasted Strawberry Sauce
For The Angel Food Cake
1. PREHEAT the oven to 350°F. If you have not tested your oven recently, use an oven thermometer to verify that the temperature has been reached.
2. SIFT together in a large bowl 3/4 cup of the sugar and the sifted cake flour (this is half of the sugar and all of the flour).
3. FIT a stand mixer with the whisk attachment and beat the egg whites in the bowl until foamy, about 2 minutes. Add the cream of tartar, lemon juice, vanilla and almond extracts, balsamic and salt, and continue to beat until soft peaks form, roughly 2-3 minutes.
4. GRADUALLY BEAT in the remaining 3/4 cup of sugar, a tablespoon at a time, until glossy stiff peaks form. You may need to scrape down the sides of the bowl.
5. REMOVE the bowl from stand and sift the flour mixture, 1/4 cup at a time, over the beaten egg whites. Using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
6. DO NOT butter or spray or grease the tube pan. Pour the batter into the ungreased pan and run a metal spatula or knife through the batter to eliminate air pockets. Smooth the top and bake in the preheated oven for 40-45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
7. INVERT the pan immediately upon removing from the oven and allow the cake to cool for about 1-1/2 hours. If your pan does not have feet, invert on the neck of a full wine bottle. When completely cool…
8. RUN an offset spatula or knife around the sides and center tube of the pan to loosen the cake, then remove the cake from the pan. Next, use the offest spatula (or knife) along the bottom and remove. Set the cake on a serving plate or cake stand.