A clever recipe for a ‘Mock’ Angel Food Cake that achieves a light, fluffy texture without the traditional, more complex method. This cake uses baking powder and cream of tartar along with beaten egg whites for lift.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Sugar |
| 2 cups | Cake Flour |
| 2 tsp | Baking Powder |
| 1 tsp | Cream of Tartar |
| 5 | Egg Whites |
| 1 cup | Hot Water |
| 1 tsp | Vanilla |
Instructions
- Preheat your oven to 425°F. Do NOT grease your angel food or tube pan.
- Batter Mixture: In a large bowl, whisk together the sugar and cake flour. Add the hot water and vanilla, and mix well to form a smooth batter.
- Meringue: In a separate, clean large bowl, beat the egg whites with an electric mixer until they are fluffy. Add the cream of tartar and continue to beat.
- Once soft peaks form, add the baking powder and continue beating until the egg whites are stiff and glossy.
- Combine: Gently fold the batter mixture into the stiffly beaten egg whites. Do this in three parts to avoid deflating the egg whites.
- Pour the final batter into the ungreased pan.
- Bake for 25 minutes, or until the cake is golden brown and springs back when you lightly touch the top.
- Immediately upon removing from the oven, invert the pan and let the cake cool completely upside down.
Note
The author’s notes suggest a few variations:
- For “No-Sift” Flour: Reduce the flour amount by 4 tablespoons and do not sift.
- Mixing Method: The author prefers folding the flour batter into the egg whites, which is the standard method for this type of cake and is reflected in the instructions above.
