Angel food cakes got their name because they are pure white, light, fluffy and angelic; as opposed to devil's food cake, which is a dense, dark chocolate cake. Devil's food cake is actually my favorite (so guess what that says about me!). They are quite easy to make. The perfect angel food cake is high, golden brown with a rounded top and cracks in the surface. It will be feathery (like angels wings) and fine-textured. This recipe is suitable for Passover, or just because!
Angel Food Cake
1 1/4 cup egg whites
1 teaspoon cream of tartar
1 1/2 cup sugar, divided
1 envelope (.43 ounces) vanilla sugar
1/2 teaspoon lemon juice
1 cup potato starch
1/2 teaspoon salt
- Preheat oven to 350 F.
- In a large bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until stiff peaks form. Gradually add 1 cup of the sugar, 1 tablespoon at a time, beating well after each addition. Add the vanilla sugar and lemon juice.
- Sift together the potato starch, salt, and the remaining 1/2 cup of sugar. Slowly fold the dry mixture into the beaten egg white mixture.
- Pour the batter into an ungreased 9-inch tube pan and bake 45 minutes.
- Remove from the oven and invert immediately onto a cake rack to cool. Cake may fall out of the baking pan when it is inverted.
QUICK TIP: To slice an angel food cake cleanly, use a serrated knife (with sawing motions) or an electric knife.
2/3 cup sugar
1/3 cup water
2 cups frozen raspberries
- Combine water and sugar in a medium sauce pan. Stir over medium heat until sugar dissolves. Add raspberries. Stirring constantly, continue to heat until syrup has boiled for approximately 5 minutes.
- Remove from heat and chill.
- Drizzle sauce over Angel Food Cake or swirl sauce onto serving dishes and place pieces of cake in center.
Recipe from The Complete Passover Cookbook by Frances R. AvRutick