A dozen eggs make this angel meals cake mild as a feather

This image released by Harper Horizon shows a recipe for angel food cake from the cookbook "The Fresh Eggs Daily Cookbook" by Lisa Steele. (Tina Rupp/Harper Horizon via AP)

This picture launched by Harper Horizon exhibits a recipe for angel meals cake from the cookbook “The Contemporary Eggs Day by day Cookbook” by Lisa Steele. (Tina Rupp/Harper Horizon through AP)

This picture launched by Harper Horizon exhibits a recipe for angel meals cake from the cookbook “The Contemporary Eggs Day by day Cookbook” by Lisa Steele. (Tina Rupp/Harper Horizon through AP)

An excerpt and recipe from “The Contemporary Eggs Day by day Cookbook” by Lisa Steele (Harper Horizon, 2022):

ANGEL FOOD CAKE

Servings: 12

Angel meals cake is the very first thing I bear in mind baking with my mother. She confirmed me the best way to separate the eggs, then whip the whites and fold within the flour. As quickly because the cake cooled sufficient to eat, we’d take turns tearing items off and shoving the still-warm, light-as-a-feather cake into our mouths.

So long as your bowl and beater are clear, the whites ought to whip up effectively. And keep in mind that eggs are simpler to separate when chilly from the fridge however whip up increased at room temperature. Earlier than you begin, seize your eggs from the fridge and separate them, then let the whites sit at room temperature for not less than half-hour earlier than you begin beating them.

INGREDIENTS:

1 3/4 cups sugar, divided

1 cup all-purpose flour

1/4 teaspoon kosher salt

12 egg whites, room temperature

1 1/4 teaspoons cream of tartar

1 1/2 teaspoons vanilla bean paste

1/2 teaspoon orange extract

Topping Choices:

Confectioners’ sugar for dusting

Contemporary blueberries

Contemporary mint

DIRECTIONS

Preheat the oven to 325 F and place a rack within the backside third of the oven.

In a medium-sized bowl whisk 1 cup of the sugar with the flour and salt. Use a stand mixer with a whisk attachment to beat the egg whites and cream of tartar on medium pace for 30 to 45 seconds till mixed. Add the vanilla bean paste and orange extract. Improve the mixer pace to medium-high and beat till mushy peaks kind, about 2 to three minutes.

Slowly add the remaining 3/4 cup of sugar, whereas the mixer is operating, till totally mixed and stiff peaks kind, about 2 minutes extra. Take away the bowl from the mixer and sift within the flour combination 1/4 cup a time, folding it gently into the batter with a wood spoon or rubber spatula till it’s included and no flour clumps stay.

Spoon the batter into an ungreased 10-inch tube pan with a detachable backside, then run an extended wood skewer or knife via the batter to get the bubbles out. Lastly, clean the highest with a rubber spatula.

Bake till the cake is golden brown, about 30 to 35 minutes, till golden brown on high and a toothpick inserted within the heart comes out clear. Invert the pan on a wire rack or glass bottle to chill for not less than 1 hour, then run a knife across the outer fringe of the pan to launch the perimeters of the cake.

Take away the cake and heart insert from the pan, then run the knife across the heart tube and alongside the underside to unmold the cake. Place on a cake plate or stand and dirt with confectioners’ sugar. Reduce the cake into slices with a serrated knife and garnish with contemporary blueberries and mint or different most popular toppings. Retailer tightly wrapped with plastic wrap at room temperature for 2 to 3 days.

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Recipe excerpted with permission from “The Contemporary Eggs Day by day Cookbook” by Lisa Steele, printed by Harper Horizon 2022.