Martha Stewart Makes Angel Food Cake 3 Ways | Martha Bakes S1E6 "Angel Food Cake"

today's show is all about angel food cake white angel food cake and a brown sugar angel food cake and you can decorate these cakes very differently you can serve them with a variety of ingredients whatever way you serve your guests your friends your family will love you if you make them an angel food cake [Music] this is the basic angel food cake light and fluffy and very flavorful it's very easy to make we've sift one cup of cake flour i'm gonna sift this first and re-measure just to make sure that i have a cup this is a very fine sieve and i decided for angel food cake i would only use a very fine yeah that's a nice cup of cake flour that goes in here okay into here three quarters of a cup of super fine sugar it can also be called caster sugar this is a half a cup and a quarter of a cup and make sure you sift that and we're gonna sift this mixture four times now we need one and three quarters cups of egg whites and that's basically 14 eggs at room temperature start beating on low and add one tablespoon of warm water this kind of helps break up the albumin a little bit which is the protein found in egg whites as soon as this gets foamy we're going to add a half a teaspoon of salt and a half teaspoons of cream of tartar this will help keep the mixture dry the cream of tartar and you're going to add two teaspoons of good vanilla extract and when i say good i mean pure and you can see the volume is getting up there this will be a very very high weight egg white mixture and then start adding your the remaining sugar the three quarters of a cup your half just a spoon at a time let it beat in and you want to keep beating the whites until they are glossy shiny and certainly not dry this is a very very easy cake to make and what's nice about it is that it really doesn't have any cholesterol no yolks so see how nice this looks really good you must have a 10 inch tube pan this is what a chew pan looks like and i prefer the spun aluminum and you can tell it's fun you can see the marks in it here those little tiny almost imperceptible marks in the pan help the angel food cake to rise up the size and you do not butter this you're going to put it into a dry untreated pan and i think we're okay here they aren't so beautiful and i'm going to transfer the egg whites to a large bowl it'll make folding in easier i don't remember my mom ever transferring out of her sand mixer she loved that machine i still have the original down in my basement when we got that machine things changed this is pretty exhausting whipping up meringues and whipping up angel food cakes by hand so here is that now you're going to sprinkle your dry ingredients right over the top in six additions a little bit hold and you go to the bottom and around turning your bowl trying to incorporate all those dry ingredients in as short a time as possible so you see it's very easy and look how white it is and so with very little musks and very little fuss we've made the batter for the angel food cake and you're going to get this now into the cake pan i like this one because it has these little feet so that when you invert it it can sit to cool on those little feet gently plop the cake into your pan try to not get any air bubbles in your cake there now using your spatula gently press going all the way around scrape off your excess oh and you can use the point of a sharp knife to cut through the batter just to make sure there are no air bubbles that should prevent the problem preheat your oven to 350 degrees and this goes into the oven for 35 to 40 minutes these mini angel food cakes were made with brown sugar batter it's very good and oh does it go well with hot fudge and espresso ice cream and now i'd like to show you how to make minnie angel food cakes using a brown sugar batter this is a really really good cake and i love these little mini tube pans very cute and this makes eight two cakes so we have one and a quarter cups of cake flour sift it well and then measure because you're gonna again sift this three or four times you don't want lumps like that in your angel food cake and so now measure exactly one and a quarter cups [Music] one and a quarter taking the time to measure appropriately and accurately is very very essential when you're doing baking because really baking is an exact science so there we've sifted it enough be ready now to incorporate into your cake i have one and three quarters cups egg whites in the bowl already that's about 14 large eggs and i want to sift one and a half cups of light brown sugar press your sugar through the strainer don't make this with dark brown sugar it really is too strong a sugar for the angel food cake the light brown is just the right color and the right taste set that aside and start mixing i'm going to put this in pretty much all at once it's already a great color [Music] i bet most of you have never beaten egg whites with brown sugar just like this it's an unusual recipe there and now add one and a half teaspoons of cream of tartar you want your egg whites to be stiff and glossy and not overbeaten or dry and you want your egg whites to triple in volume uh so it'll take a little while but have patience it happens i think they're done stiff glossy very nice look at that what a beautiful bowl of brown sugar egg whites that's okay so now just plop this down into your big folding bowl this recipe calls for two or three additions of the dry ingredients but again work quickly fold them in and because these are so small the pans i'm going to use a pastry bag to fill them okay here's our pastry bag it's a nice long one looks like out of 18 inches so you can fit it with a pastry tip plain looks like a half inch or three quarter inch just fit that down into the tip of the bag there fold over the top of your bag if i hadn't folded down the top i'd have this all on the outside of the bag already so it's a good idea to make a collar hold with one hand point and direct with the other you're going to squeeze with this hand here and just go around so easy practical and sensible and see the nice tannish color of the batter very interesting there so now take a little spatula and just smooth the tops like that oh these are so cute okay these better get into that oven these go into the same temperature oven 350 degrees preheated for about 25 minutes and we better check on the first angel food cake we made which looks absolutely gorgeous put it on a tray and now this is very important you must invert the angel food cake pan so that it stands up off the counter this has little feet so i don't need to put it on the bottle but in the olden days when it didn't have feet we would invert this right onto a bottle like this and let it just cool isn't that great don't fall it won't fall either because it's stuck to the edges of that aluminum pan has to stay like this for at least one hour and then i'll show you how to extricate the cake from the pan we have a wonderful coconut cloud cake here not only is it coated with seven-minute frosting and lots of big flakes of fresh coconut but it's also filled with the same mix so the little brown sugars are out of the oven cooled upside down for about an hour here we have the three egg whites already in the bowl and we need one and a quarter cups of sugar and you're going to heat this before you beat it five tablespoons of cold water and one teaspoon of vanilla extract and a fourth of a teaspoon of cream of tartar [Music] now use a whisk stir this up and heat it up over simmering water until it starts to really get some volume and the sugar dissolves so this is light it is fluffy all the sugar is dissolved and it is hot and now you beat this with your electric mixer for guess how long seven minutes i've made this frosting so many times it is one of my favorites and today we're not just putting seven minute frosting on the angel fruit cake we are actually encrusting the seven minutes with freshly grated coconut and i will show you how to prepare the cake off the bottle cake looks very good you take a sharp spatula and go all the way around the outside of your cake and using a very gentle up and down motion and now this should release oh it does isn't that beautiful and release the cake [Music] right onto the center really pretty now use a super slicer or some sort of serrated knife to take off the top inch of your cake kind of room temperature this will work [Music] that's nice just lift this off and we want to cut a little channel in here we're going to get rid of some of the cake just so that we can fill it with that seven minute frosting which is looking very good so cut just a little channel here about one inch deep and one inch wide just take this out with your fingers this gives you the opportunity to test your angel food cake now the icing is done let's check it oh it's very stiff and very beautiful so now add a little bit of this to the channel in your cake boy does that look good so you see seven minute frosting isn't hard spread this filling around spread some coconut on this no this coconut is so good so here we have the cake goes right back on and continue making your cloud take it down the sides and this cake is going to be eaten today seven minute frosting doesn't hold up overnight it's pretty just like this but indeed to make it into that coconut cloud you have to add the coconut sprinkle the coconut all over sort of can pat it into the sides and you'll need anywhere between three and four cups of coconut there you have it coconut cloud angel food cake spectacular and good you can serve your cake with berries and cream or coconut and cream or syrup and cream or ice cream in hot fudge whatever way you serve everyone will be delighted and you will be an angel food hero now continuing with our variations on a theme for the angel food cakes i wanted to show you several ways to serve the angel food cake the brown sugar we're going to serve with espresso ice cream and hot fudge that's a really good combination and the white angel food cake i'm going to serve with whipped cream and elderflower syrup and this is the elderflower syrup right now in my garden we have elder flowers they're going to turn into elderberries all these flowers looks a little bit like gigantic queen anne's lace uh four cups of sugar and i've measured three already four cups of water to make a simple syrup the peel of two lemons and the juice of these two lemons and you cook this together with the heads of 20 elder flowers so bring this to a simmer i'll make sure all the sugar is dissolved now the hot fudge we'll make next a quarter of a cup of dutch processed cocoa a half a cup of sugar a half a cup of light corn syrup i don't use a lot of corn syrup but in this particular case we do need to use the corn syrup to keep the hot fudge sort of malleable it's kind of important so a half a cup of that a quarter of a cup of light cream and a little bit of salt very important in hot fudge big pinch bring this mixture to a boil for three minutes okay so the hot fudge is ready to finish off add some pure vanilla extract just a half a teaspoon and butter to keep that sheen one and a half tablespoons of butter and that will melt right in here and there you have hot fudge so easy so good just like the hot fudge that they make the hot fudge sundaes with see how glistening and really dark and now the syrup is ready to pour over the elder flowers just pour this right into the bowl the fragrance is really amazing now just cover this with a piece of cheesecloth or a cotton dish towel and let's sit at room temperature for three to four days to steep so now i thought i would show you how to plate some of these gorgeous angel food cakes the brown sugar cakes look great they have a lovely crust you could powder sugar them and serve them with a scoop of espresso ice cream i could put it right on top and i think i will and pour a little bit of that really tasty hot fudge right over it that is a spectacular dessert and now for this cake you can cut with a serrated knife like that and plate that you can pour a little bit of your elderflower syrup on it or around it and serve that with a dollop of whipped cream and maybe oh just a fantastic look at that gigantic brandywine berry that is really pretty well you have an array of choices and an array of flavors angel food cake whichever way you serve it is always a delight and always well liked

Channel: Martha Stewart

Views: 127,751

Rating: 4.9462519 out of 5

Keywords: angel food cake, martha stewart, martha stewart angel food cake, martha stewart cake, classic angel food cake, mini angel food cakes with brown sugar batter, coconut cloud cake, hot fudge, elderflower syrup, espresso ice cream, baking, dessert, baked goods, cake, tube pan, how to sift flour, recipe, how to, how to make, food, quick, easy, martha bakes, classic episodes, original episodes, martha stewart living, how to make angel food cake

Id: pzU6-FTrpzs

Length: 20min 14sec (1214 seconds)

Published: Fri Dec 04 2020