In honour of Father’s Day, I have decided to bake a cake for the special men in my life. My dad and my husband. The celebration of men in their important roles are essential, not only for the man himself, but for the children who look up to them. Being a father is a privilege because not only do they lead a family, but they also inspire their young ones to be the best version of themselves in this world. Good fathers are visionaries, and invest themselves in the family they create. You may know a few good fathers like I do, so be sure to take the time to let them know how much they mean to you this weekend.
Although I’ve done a million cakes in the past, something simple, yet elegant takes the lead this year. I’ve been focusing in on a light and fluffy Angel Food Cake, with fresh whipped cream and mixed berries! Doesn’t that sound delightful? I know my dad will definitely be a fan because he is just not into icing. There is usually a luncheon of some sort to celebrate, but this year, I’ve settled on a bbq. The weather will be lovely, and I’m always looking for an excuse to laze around on the deck. Here is the recipe I will be attempting at home:
Angel Food Cake
- 1 and 3/4 cups (350g) granulated sugar*
- 1 cup + 2 Tablespoons (130g) cake flour (spoon & leveled)
- 1/4 teaspoon salt
- 12 large egg whites, at room temperature*
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
- optional: confectioners’ sugar for dusting, whipped cream, and berries
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
- Store leftovers in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Sugar: In this recipe, you use granulated sugar and pulse it in a food processor to make superfine sugar. If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.
- Egg Whites: I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or some of these recipes.
- Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a bundt pan. Angel food cake’s structure and stability requires the tube pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the cake upside down as directed in step 5.
*Recipe taken from sallysbakingaddiction.com
I highly recommend that you follow the directions very closely for this recipe, because Angel Food Cake is a very finicky cake to bake. It may take a few tries to get it right, but remember that even I have had my issues with this one! You could also dress this cake up with a few pretty flowers with cut stems, which will give it a sophisticated look. Have fun with this one, and enjoy yourselves in the kitchen! No matter what happens, it’s all about the laughs! Happy Thursday everyone!