Get a nice big piece.
And look at that, so awesome.
Hello and welcome to In the Kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make angel food cake.
Oh, yeah.
Angel Food Cake is one of my all time favorite cakes.
I used to have it pretty much every year for my birthday.
I would have it with strawberries and whipped cream
because I love it so much and it's pretty easy to make at
home with only six ingredients and an
optional seventh ingredient.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bill so you don't miss out on any of
my new videos.
Let's get baking Downbelow in the description box.
You find the list of the ingredients and their amounts.
Preheat the oven to 350 degrees Fahrenheit or 176 Celsius.
Now I have.
One in three fourths cup of white granulated sugar, and I'm
going to put this in my food processor.
If you can buy superfine sugar or castor sugar, then just use
that and you can skip this step.
But we want to use granulated sugar and turn it into
superfine sugar, but we're not using powdered sugar for that.
OK,
so we're just going to pull some mix this until we
get it superfine.
All right, it only takes about a minute or so,
and now I want to take about a cup of this fine sugar.
Make sure I don't get it everywhere.
All right.
That's pretty good.
Does it have to be exact?
I'm going to set this aside and then we're going to come back
to the food processor
in the food processor.
I'm going to add one fourth teaspoon of salt and that's
going to balance out the sweetness in the cake.
And then I'm going to add one cup of cake, flour.
Now, you can use all purpose flour, but I really
recommend using cake flour if you can find it back in there.
All right.
Now, I'm just going to pull this just for like 20,
30 seconds.
There we go.
Fantastic.
All right, and I'm going to transfer it to this bowl.
I want to mention, if you don't have a food processor and you
don't have something like a coffee grinder or something
like that, you can just use the normal granulated sugar.
It won't turn out as well, but it'll still turn out.
And you could use something like to mix the sugar
and the flour.
You could use like a some kind of a strainer or sifter will
work fine also.
Or just whisk it all together.
OK.
All right.
And now I take a large bowl or if you have a stand mixer,
you're going to use your mixer bowl.
And then I have one and a half cups of only egg whites and
I've set these out at room temperature for
about 30 minutes.
Room temperature.
Egg whites whisk up better than cold egg whites, and I
recommend using fresh egg whites from eggs and not using
like the store bought egg whites and then just save the
yolks and you could use the yolks and egg custard.
I have a video for egg custard that you can find.
Also, pumpkin pie uses egg yolks or like key lime pie or
something like that.
So you can save those egg yolks and use them and other dishes.
All right.
And so I'm going to do is I'm going to come in here with
my hand mixer.
Or if you have a stand mixer, then you'll use that and then
just beat this until it gets frothy.
Also, before I move on, make sure that there is no egg
yolk at all inside of your egg whites and needs to just be
pure egg whites with no egg yolk.
OK, we got this frothy and now I want to add in cream of
tartar now the cream of tartar is pretty important because it
helps stabilize the egg whites.
But if you absolutely can't find it at the store,
you should just be able to find it in the spice aisle.
If you can't find it at all, then you can leave it out.
And I have just a little bit of almond extract and then one
teaspoon of vanilla extract.
All right.
And now let's start beating this.
All right, after a couple of minutes of beating the eggs,
they will have probably doubled, maybe even
tripled in volume, not quite at soft peaks yet.
We're going to do is we're going to take our superfine
sugar that's left over about a cup and we're going to add
about a tablespoon at a time, waiting after mixes for about
15 seconds in between each scoop.
That way, the sugar gets kind of dissolved in with
the egg whites.
This is where a stand mixer comes in handy.
But you can do it like this, holding your hand mixer in one
hand and just scooping with the other.
OK.
You can also just hold the cup and then just kind of shake
some in about a tablespoon at a time, you don't have to
use a spoon.
OK, and then we're going to keep beating this until we get
soft peaks, so like right now this just drains off like it's
not there yet.
Some recipes will say to go to stiff peaks and several will
say to do soft peaks.
And I'm just going to use soft peaks.
And the idea behind the soft peaks is that it gives more
room for the egg whites to expand while baking as opposed
to the stiff peaks.
But so many recipes call for either way.
So you can't go wrong either way.
All right, there we go.
See how that little peek right there just barely curls over?
That's what we mean when we say soft peeks
over the top of you.
Another test that you can do is you can just grab some of it
and run it through your fingers.
And as long as you don't feel any greedy sugar, then you're
good to go also.
And now it's time to fold in our flour and sugar mixture
and salt again.
We're just going to fold it in.
We're not going to stir.
If you stir it, you're liable to break up all that nice air
that you just you just got.
And so I'm just going to do
about a third of it
and then take my spatula.
Just go underneath it like this.
Just fold it.
All right, so you just fold until when you fold, you don't
see any more flour mixture.
OK, I'm kind of go through the middle and fold up.
As long as you don't see any flour, dry flour,
you're good to go.
And now come the pan, you have to use a tube pan or angel food
cake pan a bundt cake pan just won't really work.
And this particular one from Wilton has a removable bottom.
It's very common.
You don't grease this at all.
I know if you watch my cake videos, I'm like crazy
about greasing and flowering.
But you don't want to do that with the angel food cake
because the angel food cake as a base, it's going to climb up
this kind of sticky or whatever sides of the pan,
and that's essential.
So do not grease your pan.
This was pretty cheap.
I just picked it up at Walmart for like nine bucks, but I'll
put a link down below where you can pick one up online.
They're not very expensive and you can use this for other
types of cakes as well, not just angel food cake.
And so we're going to just put some in here.
I'm going to try tonight to get it all over the sides.
I just come in here and we're going to spread it out.
And then come in with, like a butter knife and we're going to
just kind of twirl around it zigzagging.
And this is going to make sure that there's no air pockets and
it all just settles nicely.
And now into the oven, it goes again, 350 Fahrenheit,
176 Celsius, and we are going to bake this for 35
to 45 minutes.
Check it at 35.
And then when you poke, push on it and it springs back.
Or if you poke it with a like a bamboo skewer and it comes
out clean, it's ready to go, you know, get all nice and
golden brown on top onto that step.
Oh, right.
And when it comes out of the oven or look like this nice and
golden brown on the top, it probably will have some
cracks in it.
But don't worry about that.
That's very normal.
All right.
So I just have a small glass as kind of a wide bottom to it,
and then I just flip this over and then we are going to flip
the cake, pan over and set it
right there like that.
And we'll let it sit here for an hour to two hours so it
can cool completely.
Kind of weird, I know, but if you don't let it cool
this way, then it's liable to collapse on you and we don't
want that, OK?
And then after has cooled.
Flip it over and now take like a cake spatula or a knife and
run it along the edge of the cake to loosen it, and then I
have a thinner one.
Or you can use a butter knife, go around the edge like that,
and then we should be able to pull this thing up.
You can push it on the bottom.
Yeah, that.
Awesome, and then you can just run this along
the bottom.
OK,
and then I'm going to take a quick pedestal.
And then we will start over.
Boom.
Oh, me.
There we go.
Pretty awesome.
And now time to cut into it.
I usually use my bread knife or another serrated knife, so just
cuts it a lot easier.
Get a nice big piece.
And look at that, so awesome.
And then I'll add some fresh fruit.
A lot of times, most of the time, I'll slice up
the strawberries
and then add a couple of tablespoons of sugar to them
and just let me sit for a while and it makes a nice little.
Strawberry topping, or you can also just you powdered sugar
and then whipped cream, a lot of different ways that you
can serve it.
My favorite way is with whipped cream and strawberries.
Awesome.
All right.
The angel food cake is done and turned out fantastic.
Pretty easy to do simple ingredients.
If I can do it, you can do it.
This recipe make somewhere between 12 and 16 servings
depending on the size.
You make the slices of cake or in my case, I'll get about four
to six servings.
I'm just kidding.
But I probably will wind up eating most of this myself
because it is my favorite.
So over the next period of two to three days, I am going to
be in heaven.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
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Push it.
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my other videos.
Take care.
Time for me to dive into this.
Now, this time I'm just going to pick it up and take a bite.
Oh, yeah.
Mm.
Hmm hmm hmm hmm hmm hmm.
So light and fluffy, absolutely delicious.