- It feels like something's gonna go wrong, I just...
Come on.
(hand taps) Touch wood.
Oh my gosh.
(fanfare music)
(logo popping)
Hello everybody, it's Barry here.
Hope you, you are well, I am well, I am well.
Welcome to my kitchen, wherever you are in the world today.
We're attempting an American bake called an angel food cake.
Now in the UK, we have something called an angel cake,
which my Nan used to buy and bake bless her,
which actually is three coloured tier cake with cream in.
Which is actually quite a nice densy,
spongy thing, it's absolute...
To be fair I haven't done one of those, I might.
It's blooming gorgeous.
This is a angel food cake tin, it arrived the other day
and it's a removable detachable thing, a hollow tube,
a little bit like a Bundt tin but with a smoother edge,
it's detachable in the middle as well.
Sometimes this bit, this chimney actually, it's really good
'cause you get a crust round the inside of it.
Sometimes that goes as high as these prongs,
which hopefully...
I've never used this before, we'll come onto it later.
"It's pristine white on the inside
with a chewy light brown crumb around the exterior.
What it lacks in butter makes up for in texture.
This tall tender and timeless cake has a cloud-like crumb
and ultra-light flavour."
But there are some epic fails I've seen on this
because the batter we make is so runny,
effectively it can seep out of the sides.
That could happen.
If that happens, we'll just be making another one tomorrow
but I've kinda got high hopes for it.
♪ Got to have high high hopes ♪
I have, is this face confident?
So let's get going.
Fingers crossed this'll work
and we should have a stonking angel food cake.
(imitates opera singing)
And by the end, let's go.
Now apparently with an angel food cake,
you do not grease the tin
because that would encourage even more movement
and perhaps damage it.
Don't worry about greasing the tin.
I'm not gonna preheat my oven just yet,
because this first couple of steps gets a bit whizzy.
Let's get busy, oh my gosh.
Now, this is granulated sugar, it's quite coarse.
It's like the same texture as salt.
But what we do is we whiz it up in a food processor.
I'm gonna do this in small batches, probably in thirds.
(blender whizzing)
Oh wow.
Do you know what that looks like to me now, the texture?
That looks more like sweetener.
That's not quite icing sugar, but it's yeah.
That's really cool.
Well, I'll keep doing that to the rest of it,
which I've just done.
It's a fair bit of prep in this recipe.
That's the first bit done,
but we need about half of this still to go back in there
and mix together with our flour
and salt to aerate that as well, it's all about air, yeah.
It feels like something's gonna go wrong, I just...
Come on.
(hand taps) Touch wood.
It's gonna work.
Some of the whizzed-up sugar's been divided up.
The rest is in here.
Now, this gets combined with salt, just a pinch.
This is an American recipe and it's calling for cake flour.
Now cake flour in the UK, what we call cake flour
has a raising agent, so it's like self-raising flour,
which I think is what Americans call baking powder.
Apparently standard plain flour,
which I've got there is fine,
but if you add it with a little bit of cornstarch,
that helps to almost almost replicate
the American version of cake flour, got it?
(blender whizzing)
Sounds like I'm making a pina colada or something. (laughs)
(blender whizzing)
Ooh, consistent colour.
Oh, my gosh. (laughs)
All right, all that weighing out we did.
All right, it'll be fine, will be fine.
As you know, for the whole point of me channel
right from video number one, I don't ever test my recipes.
My whole point is like, you try something
for the first time, like what you would do,
and then you can return and improve it.
I don't do that on camera,
but I do repeat many recipes at home here.
And you guys can then nail it
based off of some of my mistakes, that is the whole point.
Now, some more prep.
The egg'cellent step of separating,
12 egg yolks and egg whites.
Now we can reuse the egg yolks for custards
and things like that, but they are in the fridge, the eggs,
because I find that they separate easier.
But then it's better for whisking the whites
if you let 'em stand at room temperature.
So I probably should've done that first, yeah.
(knife tapping)
Past the yolk, which just feels so much stronger
once it's chilled, I'm not sure why.
Apparently, you don't want any single trace of yolk in this.
So don't get too cheeky with it.
(knife tapping)
As I put the last egg yolk in,
I did manage to splatter some egg white on me, bizarrely,
so I'll just...
I'll have to just leave that there for the time being.
You'll probably likely to get a couple
of little teeny traces of eggs shell in there.
So if you wanna get it out, there's a teeny bit here,
look at that I've just fished it.
Not sure if you can see that little speck there.
Just fished that out with another bit of shell.
And that's pretty much it.
That's a lot of that quite though, isn't it?
Oh my gosh.
So yes, these are egg whites now slightly more
at room temperature.
Whilst I've given that the time to do that,
I've been weighing out some cream of tartar.
So this is something I've used before in scones
and meringues.
So it's kind of like acidity powder,
kind of gives it a little bit of rise and stuff,
so pretty cool.
In fact, this whole thing with the egg whites
is this not like an egg white cake?
And this is some orange extract.
I was gonna use vanilla.
As there's a pot that we bought about three weeks ago,
in this foam, we've been using it, poured it out
and there was like these lumps in it.
I'm thinking what?
All right, so I'm using a metal bowl.
I was reading somewhere, it might be a complete lie,
I'm not sure, that the actual metal bowls
do whisk things better.
So make sure it's nice and clean.
We'll add the egg whites in.
Hey, it's a whisk worth taking, isn't it?
Yeah, we went there.
Get the cream of tartar in straight away with it as well.
Apparently, first of, we just whisk this
for about a minute until it just goes foamy.
So a low speed.
(whisk whizzing)
All right, I'd say that's foamy.
So this is the sugar-only mixture, that I set aside earlier.
What we do is we keep whisking, but slowly add that in.
(whisk whizzing)
(upbeat music)
Okay, that's the last batch added
and we keep whisking it now until soft tin peaks appear.
(whisk whizzing) (upbeat music)
To give you some context, soft peaks are kind of ones
that go up and then they kind of like eventually go
(imitates collapsing) and fall back in
and almost like merging in with the mix.
Stiff peaks are kind of like, waa.
When they're like that, apparently we have stiff peaks
for this it's gonna affect the texture
and you'll have a rough, tough angel food cake.
Kind of be devils food.
Ooh, I love devil cake, I love chocolate cake.
(whisk whizzing)
All right, we're quite close to the end now
of adding the flour and then sticking it in this thing.
So 140 fan 160 C normal non-fan
or 325 Fahrenheit, okay.
All right, now we add the flour
and just to make sure I know we already whizzed it up.
Ooh no, we don't, I've forgotten something. (laughs)
Now this is the extract, but you just want to mingle it
very quickly like that.
Now we can potentially kill
all that progress we've made now.
So I've got that floury, well bodged homemade floury mixture
from before, and we're gonna do this
in perhaps quarters again,
and just gently fold it through.
Sort of cut through the main batter we formed
and just lift it in until it's just dissolved in there.
It's so fine putting it through that sieve again,
look I've done that like five-folds
and it's still there and we're still keeping that shape.
I think, I mean, I think is the keyword,
I imagine that's critical in not tampering
with this too much.
Try to fold it as less as possible.
A bit like making your bed.
I just really wanna make sure that this is super fine.
It's almost absorbing into the mixture
and you can just with each fold like that,
you can feel it slightly thickening,
but is a very foamy-like batter.
I don't think...
Because one of the problems I've been seeing
is a lot of people have been like making this batter
and it seeped through their tin.
I think that's quite rigid, you know?
I think we're gonna be all right with that.
It's just everything else.
Just don't go crazy and overfold it
you're gonna ruin all of that progress that you've made.
And I might already have done that. (laughs)
I'm scraping the sides and then coming up from the middle.
There you go, see it's little pockets of flour,
you think you've got 'em.
We want that in there otherwise it's not gonna give it
that support and strength and structure.
There you go, oh wow that is really fun.
And I can't see any traces of flour yet.
You can see it is starting to settle a little bit,
but you do need to apparently level it on the top
before going in the oven.
I love the fact that they're calling this the chimney
in the middle, but as it goes in the oven,
that hot air is gonna pass through just like a Bundt tin.
So we're gonna get, you know,
you get that brown crust on the side.
You're gonna get that on the inner part too.
And I'm gonna fill that inner part with some fruits,
if this works.
And I'm feeling very confident now it's not seeping out.
That was one of my biggest worries.
So let's bake away.
I'm really, fingers crossed, come on.
All right, dogs. (laughs)
They look at you they go, "What?"
Here we go.
These prongs make it look like some sort of,
kind of crazy spaceship,
but that is a low heat temperature oven.
And it's just gonna bake in there.
No matter what you do apparently,
even if you're intrigued by it,
which is a very Barry thing to do.
I'm always like, ah, what was it?
It might've been a pavlova years ago
and I was like, oh, I've gotta have a quick.
(blows raspberry) Don't do it.
It says to bake it for a minimum of half an hour.
So it says even before that
don't even contemplate opening the oven,
no matter how concerned you are.
So half an hour, maybe I'll do that
or maybe I'll feel confident, I have no idea.
But I generally, I'm not sure. (laughs)
Let's see what happens
and I'll see you in about half an hour.
You'll know it's done just like a normal cake
when a skewer goes in, (imitates popping) comes out clean.
And apparently turning it around
is good to do for even baking.
But to be fair for me, it's actually quite level right now.
I'm quite happy with that, I don't really wanna touch it.
And we could have to push it all the way up to
40, 45 minutes of baking, but I'm not opening it.
I'm being determined here from other people's suggestions.
30 minutes, all right.
All right, so I've actually been fairly confident with this.
I didn't turn it at all
and I looked when it was half an hour.
We've got some cracking on the top,
which seems to be common.
I love that 'cause it's exposed a bit of the sponge
and I could see that it didn't look quite ready.
So I've pushed it to 40 minutes
and I'm gonna test it now with me skewer.
(laughs) It feels so light.
Ooh, let's have a little test then.
Straight through, that is so delicate.
It's come out clean.
I feel like I wanna push the colour a little bit.
It's gone brown on one end than the other.
I could push it so it's a little bit browner,
but that is cooked through.
I don't really wanna I don't know, risk that kind of thing
of overcooking it.
So it's the sides and also the chimney bit in the middle
that should give it a slightly brown edge on the back.
But if not, and it's done and it's more delicate like that
I don't really mind.
What I'm gonna do...
I've got this fear that it's gonna fall out when a turn it.
I've got a chopping board here,
but I'm putting a tea towel down on top.
That is just so light it feels like
there's nothing in the tin.
So we turn this upside down.
And that is it.
That is the purpose of those legs
or like say sometimes you get without the legs,
it's just a longer chimney in the middle
that will just support it.
It's not falling out
and all that air is getting under there, isn't it?
Kind of like a wire rack would do anyway.
And this is a loose bottom bit.
So we should be okay.
I've got to wait up to three hours for it to cool.
I'm gonna walk the dogs
and put up "Korean Street Toast" video,
got to the thumbnail and at least put that up
whilst this is doing... (laughs)
Look it's like a space shuttle.
So let's give it the time it deserves
and hopefully have an amazing cake.
All right, what's going on, you know? (laughs)
Is it gonna, I don't know, is it gonna fall out?
That's a clear gap there, crazy.
Now, here's a thing, I just got back from walking the dogs.
Ooh, it's windy out there, right Ames?
Yeah, I've come home.
That tin is now stone cold.
What's the difference now between leaving that,
that's been an hour, all right,
I've got to leave it for another two hours ideally.
What is the difference?
I'll do it.
All right folks it's actually been
three hours and 15 minutes.
I'm just finishing off putting up the "Korean Street Toast".
Oh my gosh, I forgot there was a scene when I bit into,
and Mrs. B and the butter just oozes.
Oh my gosh. (sighs)
Well, this is stone cold.
I've got my little cake stand thing ready, for it to go on,
but we're gonna just try and help it out the sides.
I have no idea what's going on underneath there,
so let's have a jolly good old look.
(dramatic suspenseful music)
Ah, it still feels so light, oh my gosh.
What the heck's happened there?
Oh, that's weird, look, my actual skin of it
has stayed on the pan.
Oh, dear.
That looks like it's closed so much
that I might not be able to get that part off.
Ooh, dear.
We might have a problem.
We might have a problem here folks, oh dear, yes.
Well, I'm just gonna try and...
It's coming off the edge quite nicely,
but what I'm tryna do is just create a little lip
all the way around that I can then run my knife
further down into.
It was all going so well.
All right, so we've released some now.
The only problem is I'm a bit worried about the chimney
that's kind of fallen away completely,
but I guess in a way it's kind of like done
that thing for me, I don't have to run a knife down it.
But this is the weird thing
I'm gonna have to line this up on here, it doesn't even fit.
Oh, it wedges in nicely.
Oh yes.
Just a chopping board
if you haven't got a Barry Lewis Cake Stand,
which I will be getting more of these soon.
Right, you see the legs are still there.
Huh, oh my gosh, what's going on?
I can take this off.
Okay, that's cool.
Okay, okay.
Look at this, this is nuts.
I think this is gonna drop in a minute.
Yeah, it's gonna drop.
(gentle suspenseful music)
I feel like I want to support it.
(gentle suspenseful music)
(celestial music) ♪ Hallelujah, hallelujah ♪
Yes, oh wow, you've got the worst side.
Look at that, that one's way better.
What's going on?
That's where I put my knife in.
It's got these annoying notches on the inside
from where the legs are bolted on.
That's the bit you saw it, don't worry about that.
(sniffs in) Ah.
That is so light.
(cake scratching)
Yes.
(sieve clinking)
Just sieving on some standard icing sugar.
This isn't the stuff I've whizzed up.
Although if you have some left, I guess you could.
I just like that consistent finish that has given that,
I really like that.
Yeah, definitely do this.
All right and you don't have to do this,
but I've got some blueberries.
I'm filling thatup in there in the middle.
Some strawberry slices as well.
What, it looks like a fairly simple looking cake,
but we've really pushed it.
I hope it tastes good, please taste good.
Oh, so happy with that.
So, so, so, so happy, wee.
Something so picturesque
and then you can make a noise like this.
(cake stand squeaking)
Are we looking for softness, okay?
We're just gonna go straight to the middle there.
Oh no, they did say to use a serrated knife
'cause it can squish it.
That's okay, I didn't do it much.
Ah, serrated knife is working a dream to be fair though.
It's pushing the filling away.
Are you ready for this?
Oh, look at that, it's a beast of a cake.
Oh, you beauty, and nothing fell out.
(cream whooshing)
(laughs) It's gotta be done.
Huh, you like that?
(laughs) I've loved this video.
I've learned quite a bit, so hopefully, you have as well.
We've learned about the cake tin and the theory of it.
And maybe you've learned some other tips
of how to maybe get out even safer than I did.
Let's push this work through look.
Oh my gosh, that is like a cloud.
I've got to take it with nothing with it.
That is amazing.
Oh, it melts in the mouth.
Which means there's no calories. (laughs)
You know, I'm not a cannibal,
I'm not eating an actual angel, but like,
it's just so sort of like...
They should call it cloud cake.
It's delicate, it's tender, and the crust,
which I just got there
adds a sort of a more caramelised depth to it.
It's more chewy, there's a nice slightly toughness to it,
which makes you really appreciate the soft centre.
That is phenomenal.
Just a hint of the extract in there as well.
I feel like I could probably push that more,
but for what it is a simple sponge cake
drenched with any coating you want.
That is amazing.
Two things I want to say right now.
When I am editing this and I watched that back,
I'm like I have to go eat some more of it, it's so, so good.
The other thing.
I had the idea with the yolks you had leftover,
you can make lemon curd, so you could use lemon extract,
make a slightly lemon infused sponge
and then lace it with lemon curd with those egg yolks.
Oh my gosh.
I loved it.
(sighs) But there were go the folks
that is my first ever attempt,
just like all my other recipes here on the channel
of making angel food cake.
I probably will do an angel cake and homemade extract,
based on the lumps I found in it earlier, very, very soon.
So if you do try this recipe,
send me a photo on your social media of choice,
I love to see that.
Don't forget to subscribe, if you have not already
and make sure your notifications are turned on
and I will jolly well, see you next time,
once I've consumed all of this cake.
Chow for now.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchens' for me ♪
♪ Sideburns moustache goatee ♪
♪ Maybe all three. ♪
(rap beat drumbox music)
Ah, for reference this is what a Bundt tin is, okay.
So it's kind of similar in shape.
There you go, I just wanted to show you that.
I just didn't want it to have like that thing,
like it's been in a jelly mould.
That sort of roundedness to it.
I liked the nice sort of straight edges that we got.
Cool, I mean, both would work
or sometimes people put like jam jars in
and bake it around it, I wouldn't do that.
I think if you like it, get a tin, it'd be worth it.
One word how it tastes.
- Fluffy.
- Mm.
- Heaven.