Best Easy Alton Brown Angel Food Cake Recipe

Best Easy Alton Brown Angel Food Cake Recipe

Angel food cake is a classic dessert loved by many for its light and fluffy texture. Alton Brown, a renowned celebrity chef and food scientist, has come up with a foolproof recipe that yields the most delicious angel food cake every time. If you’re looking for the perfect recipe to impress your guests or simply satisfy your sweet tooth, look no further than Alton Brown’s angel food cake recipe.

– 1 3/4 cups granulated sugar
– 1/4 teaspoon salt
– 1 cup cake flour, sifted
– 12 large egg whites, at room temperature
– 1/3 cup warm water
– 1 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract

1. Preheat your oven to 350°F (175°C). Ensure that the oven rack is placed in the lower third of the oven.
2. In a food processor, combine 3/4 cup of sugar with the salt and cake flour. Pulse for 5 seconds until well combined.
3. In a large bowl, whisk together the egg whites, warm water, cream of tartar, vanilla extract, and almond extract until frothy.
4. Gradually add the remaining 1 cup of sugar while whisking continuously. Continue whisking until soft peaks form.
5. Gently fold in the flour mixture, 1/4 cup at a time, into the egg white mixture using a spatula. Be careful not to overmix, as this will deflate the batter.
6. Pour the batter into an ungreased tube pan, spreading it evenly.
7. Bake for 35-40 minutes, or until the top of the cake springs back when lightly touched.
8. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan, approximately 1 hour.
9. Once cooled, run a knife around the edges of the pan to loosen the cake. Gently tap the pan on a hard surface to release the cake.
10. Serve slices of this heavenly angel food cake on their own or with your favorite fruits and whipped cream. Enjoy!

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Questions and Answers:

1. Can I use all-purpose flour instead of cake flour?
– It is best to use cake flour for this recipe as it yields a lighter texture. However, you can substitute all-purpose flour if you don’t have cake flour on hand. Just keep in mind that the texture may be slightly different.

2. Can I use a different pan other than a tube pan?
– A tube pan is preferred for angel food cake as it allows for even baking and easy removal. However, you can use a bundt pan as a substitute. Just make sure it is ungreased and has a similar size to the tube pan.

3. Can I freeze the leftover angel food cake?
– Yes, you can freeze angel food cake. Ensure it is tightly wrapped in plastic wrap or placed in an airtight container to prevent freezer burn. Thaw at room temperature when ready to enjoy.

4. How long does this cake stay fresh?
– Angel food cake is best enjoyed within 2-3 days of baking. After that, it may become slightly dry.

5. Can I add flavorings or extracts to the cake batter?
– Yes, you can experiment with different flavors by adding extracts such as lemon, orange, or almond to the batter. Just make sure to adjust the quantity accordingly.

6. Why do I need to invert the pan while cooling?
– Inverting the pan helps the cake maintain its height and prevents it from collapsing. This step is crucial for achieving the light and airy texture of angel food cake.

7. Can I use egg substitutes for this recipe?
– It is not recommended to use egg substitutes for angel food cake as the egg whites are essential for its structure and texture.

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8. Can I reduce the amount of sugar in the recipe?
– The sugar in this recipe is necessary for both taste and structure. It is not recommended to significantly reduce the amount of sugar, as it may result in a less fluffy texture.

9. Can I make this recipe gluten-free?
– Yes, you can make this recipe gluten-free by using a gluten-free cake flour or a gluten-free all-purpose flour blend. Just ensure it is labeled as suitable for baking.

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