Angel Food Cake

Angel Food Cake

Servings: Makes 1x 10.75-inch angel food cake, approximately 12 servings

Steps:

1. Position an oven rack in the bottom third (third rung up) of your oven and preheat the oven to 325°F. Have a 10.75-inch angelfood cake pan ready, ungreased.

2. Sift 168g of ultrafine sugar through a fine mesh sieve into a small bowl. Discard any large grains caught by the sieve.

3. Combine the remaining 112g of sugar with the flour and salt in a separate medium bowl. Use the fine mesh sieve to sift the mixture three times and set aside.

4. Place Bioalbumen, water, and cream of tartar in the bowl of a stand mixer with whisk attachment. Begin mixing on lowest speed until Biolabumen is fully dissolved, using a rubber spatula to dislodge any powder from the sides.

5. Increase the speed to medium-low and mix for 1 minute until the mixture becomes frothy.

6. Once the egg whites become frothy, increase the speed to medium and sprinkle the reserved 168g of fine sugar a tablespoon at a time into the Bioalbumen solution. This should take about one full minute to add all the sugar.

7. Once the sugar is incorporated, beat the mixture for 5-10 minutes on medium-high speed, or until the meringue forms glossy medium-soft peaks.

a. The meringue should be thick and hold shape, but the tips of the peaks should still flop over. Do not overwhip to a stiff meringue.

8. Add vanilla and orange extract and mix an additional minute on medium-high speed, scraping sides with a rubber spatulamidway through.

9. Remove bowl from stand mixer. Use the fine mesh sieve to sift one-third of the flour and sugar mixture over the egg whites and gently fold in the dry ingredients with a rubber spatula. Repeat two more times until all the flour is incorporated.

10. Transfer the batter to the clean, ungreased tube pan. Smooth the top and clean off the sides of the pan. Gently tap the pan on the counter a few times or run a knife or skewer through the batter to help break up any large air bubbles that may have gotten trapped.

11. Bake for 40 minutes or until the cake is springy to the touch and nicely browned.

12. Invert the pan onto the counter and allow the cake to cool upside-down in the pan for 1 hour. Most angel food cake pans have feet at the top so the cake can cool upside down but if yours doesn’t just invert onto a wire rack.

13. Once the cake is completely cooled, run a thin knife along the outer edge between the cake and the pan, and around the center tube, then pull the center-piece out to remove the cake. Run the knife along the bottom of the pan and invert onto a cake stand.

Ingredients

Amount (grams)

• Ultrafine granulated sugar280
• Cake flour97.5
• Bioalbumen®33
• Water240
• Salt1.5
• Cream of tartar0.5
• Vanilla extract5