What is Angel Food Cake?

Angel Food Cake is a delicate, airy mushroom cake. At the end of the 19th century it was flourishing, but this cake is still served with tea and after eating. The European version is harder and richer than the American type. Creating angel food can be demanding because it requires the ability to manage egg whites well and complex dry ingredients into egg whites without threatening their bubbles. It is very light and foaming, with a crumb that seems to melt in the mouth. Some people compare it with damp cotton or sponge and consider it disgusting. The cake must also be cut and processed carefully; Chefs should never use an ordinary knife because it compresses air. The best tool and technique is a serrated knife with fine saws. Some ingredients can be directly combined with cake, but the flavor is more often dicocat used by the glaze. In general, the cake is not frozen, because heavy determination would cover the texture and taste of the cake. Glazes can be made of orange, cinnamon, lemon, chocolate or other flavors.

In the production of an angel food cake, the tools and mixing bowls must be clean, dry and without fat. The baking belt should also be unchanged. Some chefs prefer to wash everything thoroughly before they start to ensure maximum cleanliness. For the cake, a cooling station should be set, which must be cooled in the inverted position to prevent collapse.

Baker can begin with overheating of the oven to 350 ° F (191 ° C). It should then be pursuing 1 cup (137 g) cake flour, 0.75 cup (150 g) sugar and 0.5 teaspoon (3 g) salt several times, ensuring that the ingredients are well integrated. The cook will not be able to mix them as soon as he adds them to the egg eggs. In a separate bowl, 12 egg whites should beat with 1 teaspoon (14.78 ml) with warm water, 1 teaspoon (14.78 ml) lemon juice, 1 teaspoon (3 g) Tartar cream and 1 teaspoon (4.92 ml) vanilla. In thatOther extracts such as Orange or Almond can also be added about the phase. When white eggs struggled, the chef should add 0.75 cup (150 g) sugar, very slowly and beat the mixture to soft shiny peaks.

and at this point the cook slowly folds a mixture of flour into egg whites and ensures that the foam does not slap. Then it should pour the dough into an unattained tube and bake for 35-40 minutes. The cake must be completely cooled before glazing. Experts often recommend that the cake be allowed to relax for at least six hours before serving, because after cooking, Egg sometimes has a taste for cooking.