I previously wondered why this cake has a very intriguing name. I bet some of you also wonder why it's called Angel Food Cake too. My son even questions me why is it called so. I can just read and reread wikipedia's explanation to him but then it wouldn't be fun. So I created my own story and see awe in my son's eyes. This is one of the reasons why I love to bake Angel Food Cake because then I can tell and retell stories about angels and cakes and clouds and cotton candies and unicorns and insert all other fairy tale characters in my story as we nibble on the lightness of Angel Food Cake. You can do this too and have fun bonding with the little ones.
Making a meringue might look intimidating but it really is not complicated. It will just require a little patience to add ingredients gradually and resist the urge to just dump everything in. :) At first, I got intimidated too but then this post helped me successfully make an Angel Food Cake with its easy to follow instructions and great recipe. I have noted that procedures in making Angel Food Cake is almost the same as making Puto Cheese, only you have to steam the latter.
1. Sift cake flour then mix with half of the sugar. Place in the sifter again. Set aside. Preheat oven to 325F.
2. Beat egg whites until frothy then add cream of tartar and salt. Beat again until fully incorporated.
3. When foamy, start to add sugar in 1/4 cup additions beating after each addition using low speed.
If you don't have a tube pan, you can check out my D-I-Y tube pan tutorial. In there, I also included some info about why cakes such as this Angel Food Cake need to be inverted while cooling down. It might be worth checking out. :)
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