MOIST ANGEL FOOD CAKE

MOIST ANGEL FOOD CAKE image

Categories Cake

Yield 1 cake

Number Of Ingredients 8

12 large eggs at room-temperature
100g granulated sugar (or icing sugar) for Step 4 + 200g icing sugar for Step 7
125g plain all-purpose flour
50 g cocoa powder
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt

Steps:

1. Separate eggs; discard yolks 2. Measure egg whites to equal 360g, set aside at room temperature for 30 minutes. 3. Meanwhile, whiz 300g sugar 10-15 seconds on speed 9 to make icing sugar; set aside 200g of the icing sugar for Step 7. 4. Add flour and cocoa to TMX bowl and mix it with 100g icing sugar for 5 seconds speed 4 to combine; set aside. 5. Wash and completely dry TMX bowl. 6. Put the butterfly in place, add cream of tartar, extracts and salt to egg white in TMX bowl; beat on speed 3. 7. Continue on speed 3, gradually adding 200g icing sugar, beating until sugar is dissolved and stiff peaks form (~10min). 8. With a spoon, fold in flour mixture, 1/4 cup at a time. 9. Gently spoon into an ungreased bundt/tube pan. 10. Cut through batter with a knife to remove air pockets. 11. Bake at 180C for 45-55 minutes or until cake springs back when lightly touched. 12. Immediately invert pan; cool completely before removing cake from pan.