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Angel food summer pudding

Angel food cake

Makes one 9-inch cake

1 cup cake flour
1 1/4 cups sugar
1/2 teaspoon salt
12 egg whites
2 tablespoons water
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1. Set the oven at 350 degrees. Have on hand a 10-inch angel food cake pan.

2. In a bowl, sift the flour, 1/4 cup of the sugar, and the salt twice; set aside.

3. In an electric mixer, beat the egg whites and water on low speed for 2 minutes or until foamy. Add the cream of tartar and continue to beat for 2 minutes or until the egg whites form soft peaks.

4. Add the vanilla, then gradually beat in the remaining 1 cup sugar. Continue beating for 3 to 4 minutes or until the egg whites are glossy and form medium peaks.

5. Remove the bowl from the mixer stand. With a rubber spatula or wide spoon, gently fold the sifted flour-and-sugar mixture into the egg whites. Spoon the batter into the ungreased pan. Run a butter knife through the batter once to ensure that there are no air pockets, and smooth the top.

6. Bake the cake for 40 to 45 minutes or until the top is golden brown. Turn the pan upside down, and let the cake cool completely.

7. Set the pan right-side up. Use a spatula or thin knife to release the cake from the sides of the pan. Turn out the cake. Adapted from "Baking Boot Camp"

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