Your videos are always a joy to watch... no music, which is so much better. The instructions are always so clear, hints and tips always welcome. An absolutely great watch.
I love the channel. & it's always been fun to see a peak into your real life. Your dogs, for example. The little clips of you walking with him or the second of camera time he gets during filming is an extra added bonus to the recipe. If you ever want to talk about your pets, I'd be happy to watch that. & I'm guessing I'm not the only one. Thanks for sharing.
You’re a 💎 Talked about your baking at work today and my lovely no-appetite COVID positive patient was salivating 😆😆! Definitely made my day and my patients’ to say the least. Thank you for another amazing tutorial. I’m trying this tomorrow no doubt!!
I'm moved to say, I really love your method of teaching. If I follow your instruction to the T, I get so many compliments from family. Thanks for teaching us. Thank you. ❤
How can I thank you enough for this one? I remember my grandmother here in Brazil making this cake, which she called egg white pudding. When I asked her about the recipe she no longer remembered, not even my mother knew how to make it. From time to time I look for this recipe but I can't find it anywhere. So, I just can't thank you enough but in any case, thank you very much!
Wow! I never realized the precision that is required to make an angel food cake come out right. This was a VERY INTERESTING EPISODE. BTW, You can make the best ice cream cake you've ever tasted with an angel food cake, coffee and chocolate ice cream and whipped cream to which you add toffee bits. Slice the cake into three layers. Cover the bottom layer with 2-3 inches of one of the ice creams after you have let it soften a while so it is more spreadable. Then place a layer of cake on that ice cream layer. Then cover the second cake layer with the other ice cream. (Freeze in between if the ice cream becomes too soft). Put the last cake layer on top of the second ice cream. Put the cake in the freezer while you make the "frosting". To make the frosting, simply make fresh whipped cream to that add in a bag of toffee bits. Combine and spread over the top and sides of the cake. To give the cake even more flavor, you could sprinkle a little coffee liquor on the cake layers if you wanted to.
I love angle food cake. Last year, during summer I bought several at the local price chopper, they were on sale. So, I found out you can freeze them and after thawing it tastes just as great as before freezing.
This cake brings back memories... My Mother used to make this cake a lot back in the 60's - 70's and we used to have strawberries with it (like strawberry short cake) It was the best I ever had. The cake is so spongy it would soak up all the juices from the cooked strawberries..... Oh so good! Thanks for sharing this recipe....
That was very lovely. I have always wanted to make this particular cake but failed on almost all attenpts. So I'll try again with this particular receipe. Thank you so much for sharing
I love that you explain 'why' rather than just say 'do this' in your videos. I don't think I've ever tasted Angel Food Cake so I think I'll have to go cake pan shopping :) PS: My dog loved your dog chipping in :)
I used to make angel food cake a lot in the 80s, perfect with fresh berries. My daughter and I made a sunshine cake that has a white layer and a yellow layer, just as delicious. My pan has the feet, got mine in the early 70s, I think as a shower gift.
Aside from being a great way to make angel food cake, I really appreciate options that you give, for example....use flour with corn starch if you can't find cake flour.
Stephanie , your recipes are so wonderful and love all the little tips you give along, you mention a idea how to use your yolk egg left by making ICE CREAM , do you have a video on homemade ice cream? thank you so so much for all your beautiful recipes.
Hii I will make this tomorrow for sure I’m so excited I made the orange chiffon cake last week and IT WAS REALLY REALLY DELICIOUS so I know this one will be great to thanks for sharing your recipe
Hi Beautiful Stephanie💓I always look forward to your recipes . This is such a Beautiful cake. You are very much appreciated and Loved💖 God Bless you always! I love you❤
Stephanie,I love and enjoy eating angel food cake with berries and whipped topping but I would like to make mini angel food cakes in mini tube cake pans.Is there a way to make your angel food cake in individual little angel food cakes and bake them in the oven.
It's such a treat to the eyes. Now can I make this in a regular cake mould as I dont have the kind you do? P.S. love the impromptu furry friend cameo ❤
Hi Stephanie! Beautiful video! The cake is as always perfect and delicious.👩🏻🍳 And I love your sweet dog! It’s nice to see her too 🐶 I rewind the video to see Carry (that is her name, right?) again! 🤗😍 Have a wonderful week! Kind regards 😘😘😘
I’m slightly confused as at 9:54 you say to add 1 cup (120g) of flour and at 10:26 you say to add 3/4 cup (150g) of sugar. I have used the measurements in grams and my cake is in the oven but what am I missing as 1 cup is more than 3/4 of a cup but the gram weight isn’t consistent with that. No one else has commented so I’ve probably misunderstood. Thanks
Did you watch the whole video? The recipe calls for a total of 1 1/2 cups (300 grams) of superfine sugar. At the 5:30 mark of the video 3/4 cup (150 grams) of superfine sugar was gradually added to the beaten egg whites to make a meringue. The remaining 3/4 cup of sugar was added to the cake flour at the 10:26 mark.
It has to do with the different densities of sugar vs flour. Sugar is heavier than flour, so even if you use a smaller unit in cups, the sugar will be heavier than flour (1 cup flour = 120g, 1 cup sugar = 200g). In the U.S., measuring by cups doesn’t take into account weight or volume like grams/milliliters. Hope your cake turned out well!
Ice cream is FAR from the only thing you can do with egg yolks. They are great for making custards and pastry cream (which is a type of custard filling). You can use them to make the filling part of lemon marangue pie (minus the marangue of course), or to make lemon curd. You can mix them with water or milk to make an egg wash. You can add milk (or cream), sugar, vanilla and nutmeg (and a bit of booze if you like that sort) to make eggnog, then cook it a bit to thicken it, SO decadent! You can add them into omelettes to make them richer. You can use them to make your own home made mayonnaise. You can substitute 2 yolks and one whole egg for just about any recipe that calls for 2 whole eggs. And then there's my personal favorite, a Parmesan cheese, butter, and raw egg yolk sandwich. Spread one piece of bread or toast with the yolk, and the other with the butter, and add lots of Parmesan cheese in the middle. Just hold your head over the plate when you eat it, this one's messy, but SO good.
Another great summer dessert because of the lightness it doesn't make you feel weighted down which is the last thing you want in the heat. Also, I bet the leftover (if that happens) would make a wonderful trifle.
You said you save the yolks to make ice cream. I do the reverse. My ice cream recipe calls for two yolks so I freeze the two whites in a plastic sandwich bag. Then when I get an overload of whites I make either this Angel Food or your Chocolate Angel Food. I have one of the tube pans with the legs. I find if I try to stand the pan upside down resting on the legs, the weight of the cake still attached to removable tube and bottom wants to pull down. Find it better to invert with tube taking the weight. If cake too high, I use a funnel to rest inverted tube on thereby lifting tube above counter.
Hi Stephanie ma'am. Please let me know with which essence I can substitute the almond extract? I have got vanilla, pineapple, mango, orange, strawberry and kewra essences at home.
Thanks for taking the fear out of some challenging recipes. I know you have said in many previous comments that you do use your convection oven - my question is... when you give baking temps & times I assume you are basing it on the idea that most ppl have a basic electric oven w/o convection? **I made the mistake of buying a gas oven w/o convection and it has been a challenge to bake.
My husband has an oven thermometer (they’re inexpensive and easy to find) that he hangs from the top rack of the oven to get the exact temperature inside the oven. It’s been a game changer, especially for bread and cake recipes.
You could use 2 - 9 inch (23 cm) pans. Don’t grease the pans just line the bottoms of the pans with parchment paper. Bake about 25 minutes or until a toothpick comes out clean. Then immediately invert onto paper towel lined wire racks.
I thought I made some mistake last time so I tried it again. But it is still chewy and like a sweet omelette. I doubled the amount of vanilla, that helped a bit.
Your videos are always a joy to watch... no music, which is so much better. The instructions are always so clear, hints and tips always welcome. An absolutely great watch.
I love the channel.
& it's always been fun to see a peak into your real life. Your dogs, for example. The little clips of you walking with him or the second of camera time he gets during filming is an extra added bonus to the recipe. If you ever want to talk about your pets, I'd be happy to watch that. & I'm guessing I'm not the only one.
Thanks for sharing.
You’re a 💎
Talked about your baking at work today and my lovely no-appetite COVID positive patient was salivating 😆😆! Definitely made my day and my patients’ to say the least. Thank you for another amazing tutorial. I’m trying this tomorrow no doubt!!
Hello from kuala Lumpur Malaysia.. My favorite baking channel.. Love your fruit cake ever..
I'm moved to say, I really love your method of teaching. If I follow your instruction to the T, I get so many compliments from family. Thanks for teaching us. Thank you. ❤
How can I thank you enough for this one? I remember my grandmother here in Brazil making this cake, which she called egg white pudding. When I asked her about the recipe she no longer remembered, not even my mother knew how to make it. From time to time I look for this recipe but I can't find it anywhere. So, I just can't thank you enough but in any case, thank you very much!
Stephanie, it's really nice to watch you. Great instruction. The tip on how to save the yolks was a wonderful idea. Thank you as always.
Wow! I never realized the precision that is required to make an angel food cake come out right. This was a VERY INTERESTING EPISODE.
BTW, You can make the best ice cream cake you've ever tasted with an angel food cake, coffee and chocolate ice cream and whipped cream to which you add toffee bits. Slice the cake into three layers. Cover the bottom layer with 2-3 inches of one of the ice creams after you have let it soften a while so it is more spreadable. Then place a layer of cake on that ice cream layer. Then cover the second cake layer with the other ice cream. (Freeze in between if the ice cream becomes too soft). Put the last cake layer on top of the second ice cream. Put the cake in the freezer while you make the "frosting". To make the frosting, simply make fresh whipped cream to that add in a bag of toffee bits. Combine and spread over the top and sides of the cake. To give the cake even more flavor, you could sprinkle a little coffee liquor on the cake layers if you wanted to.
The thumbnail alone has me craving already. Looks like a great recipe!!
Hi this cake is out of this world, OMG, we love it, this is cake for the Christmas Season, Thank You.
Angel food cake and lemon curd are a perfect match, especially since the latter can use up the leftover egg yolks.
Childhood summer cake for me; served with stewed strawberries and whipped cream.
I always love to use your recipes of orange chiffon cake & angel food cake they’re just so perfect. Thnk you joyofbaking
I love your channel and I am your fan since some years ago. I'm so happy you're our teacher. Thank you.
I like this with strawberries and whipped cream. Had it last night. Thanks Stephanie, now I can make my own cake. That's better. You are the best.
I found one of your videos which was 4yrs ago and I must say you are still sweet and lovely when you explain each n every step
I love angle food cake. Last year, during summer I bought several at the local price chopper, they were on sale. So, I found out you can freeze them and after thawing it tastes just as great as before freezing.
This cake brings back memories... My Mother used to make this cake a lot back in the 60's - 70's and we used to have strawberries with it (like strawberry short cake) It was the best I ever had. The cake is so spongy it would soak up all the juices from the cooked strawberries..... Oh so good! Thanks for sharing this recipe....
Yes, I love it with fresh strawberries and whipped cream.
Best cake ever! Not too sweet and turns out every time! Love it! Thanks Stephanie.
Can you make this recipe into a chocolate sponge?
She has a chocolate chiffon cake recipe
The egg yolk tip is great. Thank you!!
That was very lovely. I have always wanted to make this particular cake but failed on almost all attenpts. So I'll try again with this particular receipe. Thank you so much for sharing
I love that you explain 'why' rather than just say 'do this' in your videos. I don't think I've ever tasted Angel Food Cake so I think I'll have to go cake pan shopping :) PS: My dog loved your dog chipping in :)
Love The Litte One after u said Whipped Topping! Lol. Love the video on making angel food cake. THANK YOU!
I used to make angel food cake a lot in the 80s, perfect with fresh berries. My daughter and I made a sunshine cake that has a white layer and a yellow layer, just as delicious. My pan has the feet, got mine in the early 70s, I think as a shower gift.
I am making this with my grandsons this weekend. Looking forward to it. Thank you for making the video and sharing the recipe. It looks wonderful!
An Angel Food Cake done by an angel! 😇👼🏼🍰🍧🍪🥧 Stephanie, you are still the Queen of Baking! 👑♥️
Best Wishes & Greets from Austria / Europe 🤗👋🏻😉♥️😊
Aside from being a great way to make angel food cake, I really appreciate options that you give, for example....use flour with corn starch if you can't find cake flour.
Stephanie , your recipes are so wonderful and love all the little tips you give along, you mention a idea how to use your yolk egg left by making ICE CREAM , do you have a video on homemade ice cream? thank you so so much for all your beautiful recipes.
This Angel Food Cake recipe looks so delicious 😋 Stephanie.
Amazing Cake!
You have the best recipes!
I can imagine dusting it with powdered sugar..
Joe from Germany
Thank you Stephanie for this wonderful cake recipe. It's going to be a treat for my family this weekend.
I just Love yer teaching video's Stef...thank you so much!! You Do Make baking such a Joy!!
Very well demonstrated as usual by Stephenie
Looks delicious going to try it.
Truly food of the gods. I have to stop myself from eating the whole thing in one day due to it’s “lightness“
Just made this cake!! Turned out so fluffy and high!
This bring back happy memories of my mother baking these. Looks yummy!
Hii I will make this tomorrow for sure I’m so excited I made the orange chiffon cake last week and IT WAS REALLY REALLY DELICIOUS so I know this one will be great to thanks for sharing your recipe
This cake looks amazing I will definitely try it soon thanks alot
Hi Beautiful Stephanie💓I always look forward to your recipes . This is such a Beautiful cake. You are very much appreciated and Loved💖 God Bless you always! I love you❤
This looks delicious. LOVE your dog!
Great job, Stephanie. Thank you. I will make it this Summer and top with fresh strawberries and whipped cream!
I make today.... Só good receipt..tysm for sharing. Xoxo from Brazil
Carrie wants a piece too! She is so cute 🥰. Cake looks delicious 🤤
Love you Stephanie and the awesome cakes that you bake😘😘
Beautiful cake... looks yummy going to try it..
Lots of love from Greece ☀️❤️🌷
Love your recipies Stephanie !!!
Stephanie,I love and enjoy eating angel food cake with berries and whipped topping but I would like to make mini angel food cakes in mini tube cake pans.Is there a way to make your angel food cake in individual little angel food cakes and bake them in the oven.
Can't wait to make this. This looks wonderful.
Before you flip the cake - cut around the bottom the same way that you did the sides. The golden brown part will stay on the cake. Looks delicious!
in some places the superfine sugar is called caster sugar. Hi from Scottland
I love your recipes much they are so yummy and delicious
This will be great for all the strawberries we have on hand.
Omg... beautiful..I gonna try this one too...I've tried most of ur cakes they turn out good...I tried chocolate pudding cake it was yumm
The angel food cake looks delicious and beautiful 💙
It's such a treat to the eyes.
Now can I make this in a regular cake mould as I dont have the kind you do?
P.S. love the impromptu furry friend cameo ❤
You should try doing tunisian sweets
like "kaak warka" and "kaak louz" and "baklawa"
Hi Steph, Love your videos! Can I use liquid egg whites from the carton or does it have to be fresh eggs? Thanks !
Love Angel food cake. It's so soft and yummyyyy 👌😋😋😋
Brava Stephanie 👏👏👏👏👏😊
Yummy looks delicious Stephanie.❤👍🙂
I love making chiffon cakes and this is similar... hope mine comes out like yours
Hi Stephanie, love your vids. Is it ok to substitute splenda for some or all of the sugar?
Great cake!
I think the little dog wants a piece too!
Thanks so much! I found the next thing to make!
This looks lovely. About how many kilos is the cake after baking?
Hi Stephanie!
Beautiful video! The cake is as always perfect and delicious.👩🏻🍳
And I love your sweet dog! It’s nice to see her too 🐶
I rewind the video to see Carry (that is her name, right?) again! 🤗😍
Have a wonderful week!
Kind regards 😘😘😘
Yes, our dog's name is Carrie. And she is a real sweetie.
Little dog sure was mad that Mum didnt give her a slice 😁 I have never baked one of these cakes so maybe now is the time I tried. 💐💐
I’m slightly confused as at 9:54 you say to add 1 cup (120g) of flour and at 10:26 you say to add 3/4 cup (150g) of sugar. I have used the measurements in grams and my cake is in the oven but what am I missing as 1 cup is more than 3/4 of a cup but the gram weight isn’t consistent with that. No one else has commented so I’ve probably misunderstood. Thanks
Did you watch the whole video? The recipe calls for a total of 1 1/2 cups (300 grams) of superfine sugar. At the 5:30 mark of the video 3/4 cup (150 grams) of superfine sugar was gradually added to the beaten egg whites to make a meringue. The remaining 3/4 cup of sugar was added to the cake flour at the 10:26 mark.
It has to do with the different densities of sugar vs flour. Sugar is heavier than flour, so even if you use a smaller unit in cups, the sugar will be heavier than flour (1 cup flour = 120g, 1 cup sugar = 200g).
In the U.S., measuring by cups doesn’t take into account weight or volume like grams/milliliters. Hope your cake turned out well!
Custard cream with those eggyolks... Oh my Gosh! ☺
This cake is perfect to use in a trifle with strawberries, raspberries and blueberries. And also either a custard or chocolate sauce
Ice cream is FAR from the only thing you can do with egg yolks. They are great for making custards and pastry cream (which is a type of custard filling). You can use them to make the filling part of lemon marangue pie (minus the marangue of course), or to make lemon curd. You can mix them with water or milk to make an egg wash. You can add milk (or cream), sugar, vanilla and nutmeg (and a bit of booze if you like that sort) to make eggnog, then cook it a bit to thicken it, SO decadent! You can add them into omelettes to make them richer. You can use them to make your own home made mayonnaise. You can substitute 2 yolks and one whole egg for just about any recipe that calls for 2 whole eggs.
And then there's my personal favorite, a Parmesan cheese, butter, and raw egg yolk sandwich. Spread one piece of bread or toast with the yolk, and the other with the butter, and add lots of Parmesan cheese in the middle. Just hold your head over the plate when you eat it, this one's messy, but SO good.
Another great summer dessert because of the lightness it doesn't make you feel weighted down which is the last thing you want in the heat. Also, I bet the leftover (if that happens) would make a wonderful trifle.
Love,how simple it is ,looks so delicious 👌❤
this is really a good idea for my white eggs. love it😍 thank you
Can you pleaseeee try more cakes using whole wheat flour
Looks delicious! It's gonna be on my to-bake list.
Beautiful looking cake !
Can u use another bake pan if you dont have the one you have? Just a regular square for example?
You said you save the yolks to make ice cream. I do the reverse. My ice cream recipe calls for two yolks so I freeze the two whites in a plastic sandwich bag. Then when I get an overload of whites I make either this Angel Food or your Chocolate Angel Food. I have one of the tube pans with the legs. I find if I try to stand the pan upside down resting on the legs, the weight of the cake still attached to removable tube and bottom wants to pull down. Find it better to invert with tube taking the weight. If cake too high, I use a funnel to rest inverted tube on thereby lifting tube above counter.
Oh I can't explain how this 🍰 is amazing 👌👍😋 superb so lovely 😍❤️👍👌🤩😋 yummmm 😋 yumcious 😋
Homemad is the best!! Thank u❤️
Love the pooch chiming in! Baxter right? ❤
Sadly Baxter is no longer with us. That was our new dog Carrie. She is a wire Fox terrier.
@@joyofbaking Oh Stephanie! I am so sorry about Baxter. It's hard losing a family member. I hope Carrie give you years of happiness. Much love! ❤
Can you use the pre bottled egg whites from the store??
Hi Stephanie ma'am. Please let me know with which essence I can substitute the almond extract? I have got vanilla, pineapple, mango, orange, strawberry and kewra essences at home.
You could use any flavor for the almond.
Thanks for taking the fear out of some challenging recipes. I know you have said in many previous comments that you do use your convection oven - my question is... when you give baking temps & times I assume you are basing it on the idea that most ppl have a basic electric oven w/o convection? **I made the mistake of buying a gas oven w/o convection and it has been a challenge to bake.
Yes, the oven temperatures are for a regular oven.
My husband has an oven thermometer (they’re inexpensive and easy to find) that he hangs from the top rack of the oven to get the exact temperature inside the oven. It’s been a game changer, especially for bread and cake recipes.
Instead of a tube pan, can I use a regualr cake pan...or will a Bundt pan be good.
You could use 2 - 9 inch (23 cm) pans. Don’t grease the pans just line the bottoms of the pans with parchment paper. Bake about 25 minutes or until a toothpick comes out clean. Then immediately invert onto paper towel lined wire racks.
It’s a perfect cake 🍰 to my BFFs birthday thank you so much you’re amazing 😉
It is a perfect cake
🤦🏻♀️
Would you suggest that you only use one cake pan for angel food if you readily make them?
I've never actually tried baking this cake other than in a tube pan.
This cake looks delicious, so nice looking and perfect 💗
Hi😄 if I use lemon juice, is it also 6 gram as same as the amount of cream of tartar? Tq
That’s what I want to ask too😄
Yes, I would use the same amount of lemon juice.
I thought I made some mistake last time so I tried it again. But it is still chewy and like a sweet omelette. I doubled the amount of vanilla, that helped a bit.
This type of cake has a soft and spongy interior. Because it is basically egg whites beaten with sugar it has a sweet flavor, enhanced by vanilla.
Hi I have a few can I use regular sugar regular flour and omit the almond extract in this recipe?
That should work.
Can I use regular sugar for this recipe? I don’t have a food processor to make superfine sugar like you suggested
Yes you could do that.
@@joyofbaking thanks I love your recipes
Hi! What if I do not have the cake tin like yours? Pls help
egg yolks are delicious with custard pudding or custard cake 😋
Delicious with fruit and whipped cream...or on its own😋😋😋
Can we add a little baking powder just to be safe? I'm going to be baking this cake for the first time.
I’ve never tried that, but it should be okay.
Thank you so much 💕
Mam I dont have that fan you used in your baking. Can I use ordinary fan.
You don't have to use a fan oven for this cake.
@@joyofbaking I mean the baking pan. Sorry
Can this cake be baked in a normal 9inch pan ? Or maybe a square pan?
It needs to be make in a tube pan.
This looks so yummy.... I wish I am there to taste the cake 😅😉
Hello Stephanie what kind of stand mixer do you have?
It’s a Kenwood Chef Titanium.