The Cakedecorist Gives Us The Best Cake & Tea Pairings
Karen Rutherford is the Founder and Editor-in-Chief at Cakedecorist. You…
There are plenty of desserts you can pair with a cup of tea. Chocolate cakes with chocolate fudge frosting are best paired with black tea. Whereas fruit cake with candied fruit and white tea is compatible. However, Angel Food Cake and matcha tea is a match made in heaven.
Angel Food Cake is a tall and tender cake with a cloud-like crumb, perfect sweetness, and airy texture. Its light flavor matches with the tea’s pleasant bitterness and sweet nuttiness. That is why sponge cakes and green tea are the perfect pair.
What You Will Need
- 1 cup cake flour
- 1 3/4 cups granulated sugar, divided
- 10 large eggs, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- Mixing bowls
- Measuring spoons
- Measuring cups
- Rubber spatula
- Hand or stand mixer
- Food processor
- Bundt Pan
- Parchment paper
Servings and Preparation Time
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Yield: 10 servings
Step by step instructions on how to make Angel Food Cake
Preheat the oven to 350°F, and prepare your ungreased Bundt pan lined with parchment paper. Then place your oven rack in the lower-middle position.
In a food processor, add half of the granulated sugar, salt, and cake flour. Sift the mixture into a bowl, then set aside. If you don’t have a food processor, you can use a sifter to sift the sugar and flour into a bowl five or six times.
Whip egg whites using a hand or stand mixer on low speed in a large mixing bowl until they get frothy, then add the cream of tartar and vanilla extract. Increase speed to medium-high, then slowly add the remaining sugar to continue whipping until it reaches a stiff peak.
Next, gently pour the egg mixture into the flour mixture while slowly folding it using a rubber spatula until it incorporates.
Afterward, pour the batter into the ungreased pan and smooth evenly. To break any air bubbles hiding in the batter, run a knife or skewer to the pan’s insides. Air bubbles that sit against the pan’s sides can give it little air pockets on the edges once baked.
Then, bake at 350°F until it becomes golden-brown for forty minutes. Quickly rotate the pan on a wire rack after removing from the oven and cool it for an hour.
As soon as it is cooled, run a thin knife around the sides and gradually knock the bundt pan on the counter until the cake releases. Tip the cake onto a serving plate. Serve and enjoy!
Tips and Tricks
- When using granulated sugar, make sure to make it as fine as possible; you can use a food processor or sift it thoroughly.
- If the cream of tartar is unavailable, you can use a fair amount of white vinegar to stabilize the egg whites. Be mindful when incorporating the meringue; do your best not to pop the bubbles.
Karen Rutherford is the Founder and Editor-in-Chief at Cakedecorist. You will often find her in the kitchen creating edible works of art or trying out some new recipes. As a pâtissière and baking enthusiast, Karen has decided to share her abundant knowledge with the internet audience and provide only the best tips and recipes for baking and decorating your favorite sweets.