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© 2011-2016 Journey Forward FOREVER 4 LOGAN 

tie-dye Angel food Cake

Altared from Chew Out Loud, adapted from food.com

INGREDIENTS

1 cup cake flour (no other flour substitutions)

⅔ cups sugar

12 large egg whites only, must be at room temp 

1½ tsp cream of tartar

¼ tsp table salt

⅔ cups sugar

1½ tsp vanilla extract (I use Mexican vanilla)

½ tsp almond extract (must have)

food coloring (if tie-dying your cake)

DIRECTIONS

Preheat oven to 375F. Sift cake flour and ⅔ cup sugar into a bowl and set aside.

In a separate bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other ⅔ cup sugar slowly, and then beat on high until stiff peaks form.

Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.

 

*I have read many Angel Food cake recipes and they say to NOT grease your pan, I did try this method and it failed terribly, resulting in a fuzed cake to pan situation, with half of my cake in the pan after removal. I use a non-stick Angel Food cake pan and lightly spray with cooking spray, never had a problem doing it this way.

 

If you want to turn your Angel Food Cake into a tie-dye cake, just gently separate the batter into 3-4 bowls, or the number of bowls for the number of different colors you want to use. I usually do 3-4 different colors. Add your food coloring of choice to each of the 3 batter bowls, one for each color, and gently fold the food coloring into the batter. 

 

Add batter by scoopfuls to the Angel Food pan, (rotating between scoopfuls of your various colors, if doing tie-dye) and gently shake to even out batter. If you're doing a tie-dye cake, you would then run a skewer through your batter a few times to gently mix your colors, giving it that streaked tie-dye affect. 

Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.

Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.

* Note: I reduced my sugar amounts to ⅔ cups each, as we prefer our angel food cake less sweet. If you prefer it sweeter, increase both sugar levels to ¾ cups each.

Recipe Notes

To get superfine sugar you can process your sugar in a food processor or high powered blender until its fine (about 2 minutes). 

If you don't have cake flour on hand use mix all purpose flour with cornstarch (3 tablespoons or cornstarch and 1 cup +2 tablespoons all purpose flour for this recipe).  Sift this a few times to incorporate. 

INTERMEDIATE LEVEL

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