Sure, here's a list of ingredients you'll need to make a delicious 12 egg white angel food cake:
**<ins>12 large egg whites at room temperature</ins>**
- (Fresh egg whites work best for achieving maximum volume; you may chill egg whites ahead of time up to two days)
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**<ins>1 1/3 cups superfine sugar</ins>** (divided); (granulated sugar works well with this recipe if superfine sugar is not on hand)
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**<ins>12 tbsp cake flour</ins>** (sifted three times for light and airy texture)<br>
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**<ins>1 pinch of salt</ins>**
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**<ins>1 teaspoon cream of tartar</ins>** (helps egg whites to reach top volume with maximum stability)
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**<ins>1 vanilla extract</ins>** (real vanilla extract delivers best flavor results - imitation can be used if budget or other concerns mandate; use the natural variety if possible for best possible taste experience). Optional:
1 cup sweet berries/raspberries (this step is personal preference to enhance visual appearance with color contrast) Optional -
(If desired)
Steps
Title: Heavenly Delight: Mastering a 12-Egg White Angel Food Cake
Introduction:
Indulge in the ethereal perfection of a homemade 12-egg white angel food cake - a classic recipe that offers a light, fluffy texture and delicate sweetness. Follow these detailed steps to achieve bakery-style success in your own kitchen.
Shopping List:
Ingredients:
- 1½ cups granulated sugar
- ¾ cup superfine sugar
- ¼ teaspoon cream of tartar
- 3 cups almond flour
- 1¼ teaspoon salt
- 14 large egg whites, divided
- 1 tablespoon pure vanilla extract
Directions:
**Preparation**:
- Preheat oven to 375°F (190°C).
- Thoroughly grease a 10-inch Angel Food cake pan (no center tube) with non-stick baking spray or use baking parchment on the bottom to prevent adhesion.
**Step 1: Drying of Egg Whites**:
- Separate egg whites carefully, ensuring no yolk contamination.
- Refrigerate separated egg whites while you measure ingredients and prep pans.
- Refrigerated egg whites whip better and yield greater volume in the finished cake.
**Step 3: Creating Meringue with Cream of Tartar**:
- Place two-thirds of your total egg whites and the cream of tartar into a large bowl, or the bowl of your stand mixer.
-Whip this mixture to soft peaks on high using a whisk or stand mixer fitted with the whisk attachment.
-Once soft peaks form, gradually (two to three additions) add sugar mixture while continually whipping on high speed.
-Continue beating until you attain stiff, glossy, yet flexible peaks – test by touching a peak or by inverting the bowl briefly without any spillage occurring.
**Step 4: Folding Almond Flour and Salt**:
- Gently fold ½ the almond flour and ½ the salt into the whisked egg whites (meringue).
- Use a spatula and work gently with "under and over" folding motions to mix until just combined without disturbing too many air bubbles in the meringue.
**Step 5: Whipping Remaining Egg Whites**:
- In a second large bowl – preferably the cleanest vessel as possible, whisk the remaining ¼ of egg whites with the salt to obtain medium peaks before incorporating. Don't overwhip to prevent dryness.
**Step 6: Second Folding**:
- Repeat the gentle folding process with the remaining almond flour, ensuring no large pockets of it remain visible within the mixture.
**Step 7: Flavor with Vanilla**:
- Add vanilla extract during this second folding process for flavor distribution.
**Step 8: Pouring**:
- Carefully transfer (not scoop) and pour this delicate mix gently into your prepared angel food pan.
- Allow some natural release/set inside the pan before tapping lightly from a small height onto a folded kitchen towel on your clean counter, about twice (optional but can help further release any additional air bubbles trapped during preparation.)
**Step 9: Baking Time**:
- Bake your glorious 12-egg white Angel Food cake on the lowest rack in your preheated oven for between 30 to 35 minutes.
- For golden-brown edges and internal doneness, the sides of the cake should start pulling away slightly from the pan, and a toothpick test near the center should come out mostly clean with just a few tiny crumbs, signifying the ideal state of doneness.
**Step 10: Inversion Cooling**:
- This step is crucial. Immediately invert the Angel Food cake pan on a cake cooling rack while still hot - to prevent cake collapsing from weight while cooling and drying – do not attempt removal yet. Leave to cool until room temperature.
- Once completely cooled after a couple of hours, carefully use a small thin kitchen knife along the sides and inside bottom edge of the pan (while on the rack) to separate and release. Run a small offset spatula to loosen the circular section around the internal hole before turning upright onto a serving plate/stand. Serve slices and admire your ethereal homemade delight!
Congratulations, you've crafted a 12-egg white angel food cake with a beautiful presentation and delectable taste. Store leftovers covered at room temperature and enjoy within three days — though its irresistible taste may mean its fate's already written. Have a fabulous baking experience!