Happy 4th of July, everyone!
I hope you are out celebrating with your loved ones instead of scrolling, but in case you are scrolling for whatever reason, I hope to afford you a bit of eye candy with this super delicious red, white, and blue themed angel food cake.
Isn’t she beautiful?
Believe it or not this is the very first angel food cake that I’ve ever made. And while I was reading about all the different issues that people have had with this cake, I learned a tip about angel food cakes that I would like to share with all of you today.
The thing that makes angel food cake so angelic is that is light and fluffy, like the clouds that angels live on. This is attributed to the fact that many, MANY egg whites (I stress that it is MANY egg whites because I made a half recipe and still ended up whipping 6 egg whites) are whipped into an airy, weightless, pillowy meringue which is then gently folded into the flour and sugar. There are no leavening agents (like baking powder) that make this cake rise. It is all attributed to the magic of whipped egg whites.
Now, when the cake has finished baking, those fluffy egg whites aren’t strong enough to hold the entirety of the cake up and will allow it to cave in on itself, leaving you with a sad, concave cake that no one ever wants to see happen 😩 So what is a girl to do?
To prevent the cake from sinking in, let your cake pans cool face down! Yep, that’s right, flip those pans over on your cooling rack and let gravity be your best friend! Unlike most other cakes, angel food cake forms a close bond to the sides of the cake pan and stays there when it’s finished baking because you should not grease your pans for angel food cakes, whereas other cakes will draw away from the sides of the pan because they are greased (and it is a clear sign to take your cake out of the oven). Since the angel food cake is firmly attached to the sides of the pan, you won’t have to worry about the cake detaching from the pan while it cools upside down.
😳 Maybe I should make this cake for Halloween.
Once the cakes have cooled completely, then you can flip them back over and run a spatula or knife around the edges to remove it from the pan and decorate like normal.
Speaking of decorating, I decided to make a fresh creme chantilly and a strawberry reduction to smear in between the cake layers, and then I topped it off with fresh raspberries and blueberries for the full red, white, and blue effect.
Happy eating, y’all!
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