Angel Food Cake With Meringue Icing
Light, airy, sweet and delicious! Angel Food cake is naturally low-fat and is the perfect dessert for those who just want a "little" something sweet. With the super light meringue icing this treat is heavenly!
Directions
Angel Food Cake
1. Pre-heat oven to 350 degrees and place rack on lowest setting. Grab an ungreased 10-inch tube pan.
2. In a medium bowl, add the cake flour and 1/2 cup sugar.
3. Sift together sugar and cake flour a couple times until well combined and powder-like. Set aside.
4. Add room temperature egg whites, cream of tartar, vanilla extract, almond extract and salt to a large bowl or the bowl of a stand mixer. (make sure egg whites have been left out for at least 30 minutes)
5. With whisk attachment, mix on medium speed until foamy and soft peaks start to form.
6. Increase mixing speed to medium-high. While mixer is running, slowly add remaining sugar, one tablespoon at a time. This may take 2-3 minutes to add all the sugar.
7. Once all sugar is added continue to mix until meringue is thick and glossy.
8. Gently fold in flour mixture a little at a time. Do not over mix.
9. Gently spoon into the tube pan.
10. Cut through batter with a knife to remove air pockets.
11. Bake for 30-40 minutes rotating the pan halfway through baking. Cake will rise high up the sides of the pan.
12. Remove from oven when lightly browned and the top appears dry.
13. Invert the pan and let sit for at least an hour. While cake is cooling, make the icing if desired.
Meringue Icing
1. Fill a large saucepan or Dutch oven with 2 inches of water.
2. Bring water to a boil. Then reduce heat to lowest setting while maintaining a simmer.
3. In a medium heat proof bowl that will fit in the saucepan, add the egg whites, sugar, water, corn syrup, lemon juice and vanilla. Whisk together and set inside saucepan.
4. With an electric mixer with the whisk attachment, start beating until the sugar is dissolved and mixture is foamy and soft peaks are forming. This will take around 2 minutes.
5. Add the food coloring if desired and mix until fully incorporated.
6. Now remove from heat and increase speed to medium-high. Continue to mix until the volume of the mixture has doubled in size.
Finish
1. When cake has cooled, run a knife around the edges and center of the tube pan.
2. Gently move the cake away from the edges until it pops out. Place on serving plate.
3. Decorate with meringue icing if desired.
Angel Food Cake With Meringue Icing
Ingredients:
- 1-1/4 cups egg whites (about 10), room temperature
- 1 1/2 cups superfine sugar
- 1 cup cake flour
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 egg whites
- 3/4 cup sugar
- 2 tablespoons water
- 3 tablespoons light corn syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1-2 drops pink food coloring
Instructions:
- Pre-heat oven to 350 degrees and place rack on lowest setting. Grab an ungreased 10-inch tube pan.
- In a medium bowl, add the cake flour and 1/2 cup sugar.
- Sift together sugar and cake flour a couple times until well combined and powder-like. Set aside.
- Add room temperature egg whites, cream of tartar, vanilla extract, almond extract and salt to a large bowl or the bowl of a stand mixer. (make sure egg whites have been left out for at least 30 minutes)
- With whisk attachment, mix on medium speed until foamy and soft peaks start to form.
- Increase mixing speed to medium-high. While mixer is running, slowly add remaining sugar, one tablespoon at a time. This may take 2-3 minutes to add all the sugar.
- Once all sugar is added continue to mix until meringue is thick and glossy.
- Gently fold in flour mixture a little at a time. Do not over mix.
- Gently spoon into the tube pan.
- Cut through batter with a knife to remove air pockets.
- Bake for 30-40 minutes rotating the pan halfway through baking.
- Remove from oven when lightly browned and the top appears dry.
- Invert the pan and let sit for at least an hour. While cake is cooling, make the icing if desired.
- Fill a large saucepan or Dutch oven with 2 inches of water.
- Bring water to a boil. Then reduce heat to lowest setting while maintaining a simmer.
- In a medium heat proof bowl that will fit in the saucepan, add the egg whites, sugar, water, corn syrup, lemon juice and vanilla. Whisk together and set inside saucepan.
- With an electric mixer with the whisk attachment, start beating until the sugar is dissolved and mixture is foamy and soft peaks are forming. This will take around 2 minutes.
- Add the food coloring if desired and mix until fully incorporated.
- Now remove from heat and increase speed to medium-high. Continue to mix until the volume of the mixture has doubled in size. Set aside to cool.
- When cake has cooled, run a knife around the edges and center of the tube pan.
- Gently move the cake away from the edges until it pops out. Place on serving plate.
- Decorate with meringue icing if desired.
Notes:
Calories
314.75Fat (grams)
0.19Sat. Fat (grams)
0.02Carbs (grams)
76.45Fiber (grams)
0.31Net carbs
76.14Sugar (grams)
62.67Protein (grams)
3.14Sodium (milligrams)
33.09Cholesterol (grams)
0.00