Yield: Yields one 10-inch cake.
Servings: about 10
Sugared berries are a lovely topping for this most ethereal of cakes. Amounts for flour and confectioners’ sugar are listed by weight (ounces) and by volume (cups); use either measurement.
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To remove the cake from the pan, tilt the pan on its side and gently tap the bottom against the counter to loosen the cake. Rotate the pan, tapping a few more times as you turn it, until the cake comes free from the sides of the pan. Lift the cake from the pan. It should come out cleanly, leaving the crust on the sides of the pan. To serve, use a serrated knife and cut with a gentle sawing motion. Top with sugared berries, if you like.
I have made this angel food cake many times and have never been disappointed!I feel that it is very important to read the article with tips and techniques that Flo Braker has written on baking an angel food cake. Thanks Fine Cooking and Flo Braker for teaching me to make an angel food cake that my late father, a professional baker himself, would have praised me for!
FANTASTIC! Everything an angel food cake should be!! Impressive height, snowy white (I used clear vanilla), moist, just sweet enough, crispy on the edges, beautiful to behold - just perfection. I am so glad I came across the recipe! It will be my go-to from now on. Thank you!!! (The stars don't seem to be working, but this is definitely a FIVE STAR recipe!!)
Excellent! I made it on a rainy day and it was still tall and flavorful. Served with macerated strawberries, blueberries and 1 Tbsp. dark rum. Gilded the lily with whipped cream. However, this cake can certainly stand on its own.
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