Angel Food Cake

Grams/ Weight Measurement
Yield = 1×8” pan

5 g lemon juice
10 g vanilla
190 g egg white (6)
3.5 g cream of tartar
1.5 g salt
150 g white sugar
50 g icing sugar
80 g Nextjen All Purpose Baking Blend (flour)

Sift together icing sugar and flour, set aside.
In a dry bowl of an electric mixer, whisk together salt, cream of tartar, egg whites, vanilla and lemon juice.
Whip on med speed for 1 minute.
Add your white sugar little by little over the next 2 to 3 minutes.
The egg white should triple in volume; when they are at soft peaks remove from the mixer.
Begin folding in the flour and icing sugar by hand, being careful not to knock out the air.
Place in a dry 20 cm (8”) angel food cake pan.
Bake in 325°F oven for 30 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).
Wonderful to serve in summer with custard, berries or whipping cream!

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Cups / Imperial Measurement
Yield = 1×8”pan

2 tsp vanilla
6 egg whites
1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup white sugar
1/3 cup icing sugar
1/2 cup Nextjen All Purpose Baking Blend (flour)

Sift together icing sugar and flour, set aside.
In a dry bowl of an electric mixer, whisk together salt, cream of tartar, egg whites, vanilla and lemon juice.
Whip on med speed for 1 min.
Add your white sugar little by little over the next 2 to 3 min.
The egg white should triple in volume; when they are at soft peaks remove from the mixer.
Begin folding in the flour and icing sugar by hand, being careful not to knock out the air.
Place in a dry 20 cm (8”) angel food cake pan.
Bake in 325°F oven for 30 min.
Test temperature with a probe to reach 87-95°C (190-200°F).
Wonderful to serve in summer with custard, berries or whipping cream!

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