Angel's cake

Angel food cake is a type of cake that originated in North America and that became popular in the United States at the end of the 19th century. It is so called because it is so light that he is considered "food of Angels". A variant of this cake is that is produced in United Kingdom, it consists of three rectangular layers of sponge cake, a yellow, a rose and a white (not necessarily in this order), separated by cream.

As a counterpart to the angel cake there is the cake of the devil, which is a type of butter cake made with chocolate cake and also chocolate coating, which was developed later than the angel food cake, m s also in the United States. And so far the history lesson. Let's see how is made an angel food cake.

Option 1: angel food cake

Ingredients:

• 12 white eggs
• 240 g of flour
• 270 g sugar
• ¼ teaspoon salt
• ¾ teaspoon of cream of tartar
• 1 teaspoon of vanilla extract
• ½ TSP. almond extract

Procedure:

• Separate the whites from the yolks, placing the whites in a wide Bowl.
• Preheat the oven to 180 ° C.
• Sift flour and mix it with half the sugar.
• Whipping egg whites to stiff, adding the salt and cream of tartar when they begin to be sparkling. When they start out peaks, add the remaining sugar and extracts. Beat until to give back to the bowl, the egg whites keep.
• With the help of a spatula, incorporate the flour clearly about to snow, making outflanking so that whites will not fall. Mix until the flour is moist.
• Place dough in a high, round mould with a tube in the middle and bake immediately until Pierce with a stick this out clean.

Option 2: angel food cake

Ingredients:

• 1 and ¾ cup sugar
• ¼ teaspoon salt
• 1 cup flour
• 12 egg whites
• 1/3 cup water
• 1 teaspoon of vanilla extract
• 1 and 1/2 teaspoon of cream of tartar

Procedure:

• Preheat the oven to 180 ° C.
• In a blender or food processor, process the sugar until it is Superfine.
• Put half of the sugar with the flour, salt and mix well. Reserve the rest of the sugar.
• In a large bowl, climb the egg whites to snow, adding vanilla extract and cream of tartar when they begin to be sparkling. When start out peaks, add the remaining sugar and beat until to give back to the bowl, the egg whites keep.
• Using outflanking so that whites will not subside, add the flour and mix until a homogeneous mixture.
• Pour the mixture into a previously greased thread.
• Bake for 35 minutes or until Pierce with a stick this out dry.

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