This is the first time I made a real Angel Food cake. I love the way it tastes, so spongy and light. It was impossible to find a 6 cup angel food cake pan in the UK. I had to buy an imported one at an outrageous price in the end! I tried making this cake in a normal 12 cup bundt pan first but it looked awful.
The pan is worth the investment though. Due to it’s smaller size I can half most bundt cake recipes which will result in less wasted cake since there is just two of us eating it.
I bought the Loveless Cafe baking book and next time I visit my parents in Tennessee I think I will make the drive to Nashville so I can go to the cafe!
Following the recipe it was supposed to be a pastel pink cake with the addition of a cherry juice syrup. I could only find pomegranate juice and it didn’t turn pink at all, which was a little disappointing. I ended up using pink food coloring on my second attempt.
Angel Food Cake
adapted from Loveless Cafe
3/4 cup unsweetened cherry juice
3/4 cup cake flour (I made my own from plain flour)
2/3 cup icing sugar
1/4 tsp salt
1 cup egg whites, at room temperature
1/2 tsp cream of tartar
2/3 cup sugar
1 tsp vanilla
1. If you want to try to make the cake pink naturally try this. It didn’t work for me but you never know. Put the juice in a small saucepan over medium low heat and boil until reduced to 1/4 cup. Set aside to cool.
2. Preheat the oven to 350 F/180 C. Grease and flour a 5 cup angel food cake pan (This is probably unnecessary. Someone pointed out that this can hinder the cake. True, using only grease will cause the cake to fail but the flour still made it possible for the cake to rise).
3. In a medium bowl sift together the flour, icing sugar and salt and set aside.
4. Place the egg whites and cream of tartar into a large mixing bowl. Whip until foamy. Slowly pour in the sugar and whip until stiff peaks form.
5. Fold in the vanilla and concentrated juice or food coloring (if using). Sift in one third of the flour into the egg whites and fold gently. Repeat with half of the remaining flour, then fold in the rest until just combined.
6. Pour the batter into the tin. Run a butter knife around the edges to remove any air pockets. Bake for 35-40 minutes until a toothpick inserted comes out clean.
7. Remove from the oven and invert the pan onto a cooling rack. Leave for one hour and then gently tap the cake our. Run a skewer around the edges if necessary.
8. For best results slice with a serrated bread knife and serve on the same day.