Perfect Angel Food Cake

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To cut an angel food cake with a bread knife, simply allow the cake to cool completely, remove it from the pan, and place it on a cutting board or serving plate. Place one hand gently on the side.

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Flip the cake: Carefully invert the angel food cake onto a clean cutting board or plate. Gently tap the bottom of the cake pan to release it from the pan. If needed, run a knife along the edges of the pan to loosen the cake. Start with the center: Use your serrated knife to make an incision in the center of the cake, going all the way through.

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Q: Can I freeze angel food cake? A: Yes, you can freeze angel food cake. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. Q: How long does angel food cake stay fresh? A: Angel food cake will stay fresh for up to 2-3 days when stored at room temperature.

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Knowing how to cut angel food cake properly will save you from ruining that lovely, delicate cake. Use the wrong technique, and you'll end up smashing your cake into a flattened, gummy mess. Get Recipe. METHOD #1 WITH A SERRATED KNIFE. Choose a long, super-sharp, serrated knife. You probably already own one of these for cutting crusty loaves.

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It takes a while to beat the egg whites, but it's worth the effort. Definitely use cake flour. The angel food cakes from the stores use artificial foaming ingredients that make the cake tough. And the box mix angel food cakes are nasty. Made-from-scratch angel food cake is lighter and sweeter than the store version and can be delicately flavored.

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Instructions. Preheat the oven to 350. Sift together 1/2 cup of sugar and the cake flour, and set aside. In a large bowl or the bowl of a stand mixer, beat together the egg whites, cream of tartar, vanilla, and salt until soft peaks form.

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Instructions. In a mixing bowl, whisk together the cake flour, sugar and salt. Keep aside. In another mixing bowl, beat the egg whites, cream of tartar, vanilla extract and almond extract for 5 to 7 minutes, OR until stiff peaks form. Use a spatula to gently fold the dry ingredients into the egg white mixture.

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Want to cut Angelfood cake without smashing the cake? Wind dental floss - preferably unflavoured around your fingers and cut the cake with the dental floss!T.

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Instructions. Preheat your oven to 325 degrees Fahrenheit. Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk. Sift the flour mixture into another large bowl using a fine sieve or flour sifter.

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Remove the cake from the fridge/freezer and mark the heights of the layers with a paring knife. Cut through the layers with a large, sharp serrated knife, following the scored lines. Lift every layer with the serrated knife once cut. Take your time to cut slowly but carefully. Defrost the frostings, and serve.

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Place the mixing bowl and beaters in the freezer for 15 minutes. Prep the berries by rinsing and patting dry with paper towels. Cut strawberries in half & remove stems. Set aside. Using a serrated knife, cut the angel food cake horizontally into 3 layers. Remove the mixing bowl and beaters from the freezer.

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METHOD #1 WITH A SERRATED KNIFE. This is definitely my preferred strategy for cutting perfectly un-smashed angel food cake. It doesn't require any particularly special tool, and it's quick and effective. Choose a long, super-sharp, serrated knife. You probably already own one of these for cutting crusty loaves of bread.

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In a separate bowl, add the cake flour, sugar, and salt. Whisk this for at least one minute. Using a spatula, fold in the flour mixture ¼ cup at a time. Lift and fold from the bottom to be sure that all is blended. Spoon the batter into an ungreased tube pan, moving the batter around to eliminate air pockets.

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Start by placing the angel food cake on a stable surface, such as a cutting board or cake stand. Gently run the sharp serrated knife around the edges of the cake to loosen it from the pan. Using the same knife, carefully slice off the top crust of the cake. This will create an even surface and enhance the presentation.

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Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor.

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Set oven to 350F. Add the the flour and half the sugar to the bowl of a food processor and whiz, whiz, whiz. You'll want them mixed and all fluffed up. Afterwards give them a quick sift into a bowl and set aside. If you don't want to use a food processor you can just sift the ingredients 5 or 6 times. 2.