Angel Food Cake, gf

Subscribe now Hello! I was looking for something to make with late-summer fruit when I realized I'd never made an Angel Food Cake for HYC—in fact it's been years since even making one for myself, although it's one of the cakes I love the most. Its texture is unlike any other cake I can think of—similar to chiffon, but more spongy; sort of like genoise, but with a finer crumb and a little more moist. I especially like it because it's a very lean cake—no yolks, butter, or oil—and therefore is extra good piled with whipped cream. Below are some tips for success—I think the most important one is not over whipping the whites, or you can get some large holes in the cake. you can make plain, lightly sweetened whipped cream, but I also like to add 2-4 tablespoons of Greek yogurt (depending on your taste). The yogurt stabilizes the whipped cream nicely, and therefore higher amount will give you a slightly tart flavor. Enjoy! Share Tips for Success If you don't have superfine sugar, use a food processor or blender to process granulated sugar. Whip the whites at moderate speed; high-speed whipping can create larger holes I've found. Add the sugar very slowly. Gradual addition helps stabilize the developing foam and promotes a finer crumb. Stop at soft-to-medium peaks. Overwhipped whites become less flexible and can contribute to a coarse crumb and large holes. Sift the flour mixture several times. This helps the dry ingredients disperse easily and reduces the amount of folding required. Never grease the pan. The batter needs to cling to the sides as it rises. Cool upside down. This keeps the structure from compressing while the cake cools. It can cool overnight like this.