Angel Food Cake with White Whipped Frosting

Angel Food Cake with White Whipped Frosting

cake serves 8-10

the frosting yields 5 cups

from Martha Stewart

Want a chocolate angel food cake? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.

Ingredients:

for the cake:

• • 1 cup cake flour (spooned and leveled)

  • 1/4 teaspoon salt

  • 12 large egg whites, room temperature

  • 1 teaspoon cream of tartar

  • 1 1/4 cups sugar

  • 2 teaspoons pure vanilla extract (I used 1 teaspoon vanilla extract and 1 teaspoon orange extract)

for the frosting:

• • 3 large egg whites

  • 3/4 cup sugar

  • Pinch of salt

  • 1/3 cup water

  • 1/4 teaspoon pure vanilla extract

Instructions:

for the cake:

Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes (I baked mine about 30 minutes). Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

for the frosting:

In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

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