I've made this cake once before, I thought it was ok. But I saw your video,and decided to try yours. IT IS FANTASTIC, this was a practice run for Monday I'm hosting a Macmillan coffee and cake afternoon. and I'm making this cake. again a BIG THANK YOU
You not only a master baker but a true baking scientist. Because you explain a lot of many engredients and its uses .you teach me a lot of technics .thank you so much and i will continue watching your tutorial in yutube everyday...God bless sir....
Yess!! This is amazing! Thank you so much, I was making leche flan and had to use 16 egg yolks, now The whites don’t have to go to waste! Thank you so much!
Yes, 14 is kind of excessive, even for an angel food cake. Most angel food recipes I've seen call for 8 to 10 egg whites. This is the first recipe I've seen that calls for more than a dozen. BTW, 14 egg whites is the equivalent of 7 whole eggs. That's another baking trick if you want to cut fat or calories from a recipe: 2 egg whites = 1 whole egg. You can substitute that in almost any recipe.
***** yeah i ended up measuring mine in cups hahah. Won't lie, i bought free run egg whites in a carton and my cake turned out okay! Just didn't want to make something else with the excess yolks
If you cook bread puddings, they call for egg yolks (or at least more yolks than whites), but you can certainly do them all yolk. So what I do is save the whites after I make puddings. That way you don't waste anything. I assume there are limits to how long you can save the whites while they accumulate. I could be wrong, but I think also homemade mayonnaise is made with just the yolks as well.
I made eclairs and have 14 egg whites which will be perfect to try this cake. I hated to throw them out so I looked for an Angel food recipe. Can't wait to try it.
Man, you made making angel food cake seem effortless. Your explanations of reasons for doing each step gave great understanding of the process. Question: Can stevia be used instead of sugar in this recipe to yield the same result? God bless you for sharing your talent.
I am from Britain and I have heard of angel food cake from tv shows rom America and have never actually known what is in one but after finding I am surprised as it is basically the same as a swiss roll sponge but with out egg yolks.
My grandma requested an Angel Food cake for her 84th birthday this year. I decided that it should be special and that I would make it from scratch. I've never made Angel Food from scratch before, but I followed this recipe and the cake was amazing. Super light, fluffy, and delicate. My grandma loved it. She and some other guests said it was the best Angel Food cake they've ever had. (We've previously only had store bought or box mix) Anyway, thank you for the awesome recipe and helpful video.
If you have fussy Kids who think they don't like Eggs - all those xtra Yolks make for some tender Custard ! My Mother used to bake us Custard when were were bed sick & they always made us feel better. With 5 Kids, Tray Service in Bed with a Warm Custard & the little silver flip top Pot with Tea felt super luxurious & very Special. I still use those little Brown Glazed Earthenware Cups, no longer reserved for Kids with Chicken Pox or Measles! Whenever I miss Mom, I whip up some Custard in her Memory, always accompanied with a Story about Grandmom when serving.
Fantastic recipe and guidance.. I had made angel food cake once in the past but wasn't impressed.. Will follow these steps n try to see perfection.. Really cool videos Thomas thank you.
I am going to try this recipe tomorrow but I have to make with gluten free flour. I pray it will still turn out as wonderful as yours do! Wish me luck because I don't have a backup plan
I'm going to attempt this with pasteurized egg whites (because I'm not a commercial concern, and have no idea what I'd do with 12 to 14 egg yolks). I'm also going to dye sections of the batter for July 4th.
i love how Thomas has a full working mixer without problems, and Sarah has one that tries to run away from the counter everytime she makes something in it :D
this cake was always our birthday cake when we were young. We still have a similar pan in the house. my mom's recipe is different though. I understand now why hers was slightly runny, it's because of the batter, compared to yours which only uses cake flour folded into the egg white mixture.
Anyone know how many grams 14 egg whites weighs? Also, you don’t need to butter your fluted pan? Or will grease not allow the cake batter to grab to the sides while baking? I worry about sticking.
wow, this cake looks incredible! I wouldn't consider it 'surprisingly easy' to make though, this is one of the more complicated cakes I've seen made, but definitely worth it.
I hate to admit this, but most Americans do not bake angel food cakes from scratch. They're too complicated. We have easy-to-use instant mixes that are cheap. I've made dozens of angel food cake but never from scratch.
+Kori Skene It's like eating a cloud. My mother makes these cakes perfectly, and taught me how to do it one time, but I don't really bake that much... However there's one thing I do remember, which the guy in the video did wrong. And it's that you don't cut it with an ordinary knife, because it makes it fall. Instead use a specifically made knife, or two forks, which you use to part the cake.
350 bake 35 to 40 minutes 1 3/4 cup egg whites or 14 egg whites room temp 1 tablespoon water 1 and 1/2 teaspoon cream of tar tar 2 teaspoons vanilla 1/2 teaspoon corse salt 3/4 fine sugar fold in 1 cup sifted cake flour and 3/4 fine sugar
Can anyone tell me approximately how many minutes it takes of beating the egg whites to get it right? I'm not sure if I'm doing it too long or not long enough, thanks.
Thomas, do you mind mentioned the temperature whenever you bake. Also, where can I get this type of baking containers (anodized aluminium)? Any particular brand? Many thanks.
how about baking temp ? 350 F or 325 F ? or does it matter ??? and I can use the non stick angel food cake pan too ? that's the one I have ... my angel food cake was too wet and didn't rise properly ... but I used 12 egg whites only ... LOL
Gwen Huynh yes, because unshortened cake (angel food cake) doesn't have any fats in it besides the eggs because if you bake them in the oven they grow on their own in the pan they need to hold on to the sides of the pan and if you use nonstick pans they wont be able to hold on cuz its too slippery for the cake batter. Results are having a small cake. Dont grease the pan too.
oh my Goddddd so like i made one using a different recipe but i added the egg whites to the flour and mixed them togther like alot so it actually looked like a batter and now im concerned its in the oven righ now and it hasnt really risen at all and it should be fone in less than 20 minutes and theres a bunch of bubble at the top. i should have used a video recipe now all those ingredients might go to waste, but hopefully itll turn out good. i didnt know you werent supoosed to mix the dry and white alot.
I've made this cake once before, I thought it was ok. But I saw your video,and decided to try yours. IT IS FANTASTIC, this was a practice run for Monday
I'm hosting a Macmillan coffee and cake afternoon. and I'm making this cake. again a BIG THANK YOU
hope it went well
Tanya Walker yeah
Ur the best right now as far as speaking the perfect tone, speed and most importantly the quick and non drawn out information- ty
Finally someone who cuts into an angel food cake!! Thank you. I have been having a hard time, now I realize I did not bake it long enough.
You not only a master baker but a true baking scientist. Because you explain a lot of many engredients and its uses .you teach me a lot of technics .thank you so much and i will continue watching your tutorial in yutube everyday...God bless sir....
Yess!! This is amazing! Thank you so much, I was making leche flan and had to use 16 egg yolks, now The whites don’t have to go to waste! Thank you so much!
The passion of chef Thomas in baking and cooking is just amazing. I am a fan of yours. I hope that I can buy your cookbook someday.
This was no joke the best angel food cake I have ever tasted! Must try!!!
I'm crying it looks perfect
that's some gorgeous looking cake! But is no one going to comment on the fact that the recipe calls for 14 egg whites??? 14, seriously?!
Yes, 14 is kind of excessive, even for an angel food cake. Most angel food recipes I've seen call for 8 to 10 egg whites. This is the first recipe I've seen that calls for more than a dozen. BTW, 14 egg whites is the equivalent of 7 whole eggs. That's another baking trick if you want to cut fat or calories from a recipe: 2 egg whites = 1 whole egg. You can substitute that in almost any recipe.
He said 14 large egg whites so is that equivalent to 10-12 extra large egg whites?
***** yeah i ended up measuring mine in cups hahah. Won't lie, i bought free run egg whites in a carton and my cake turned out okay! Just didn't want to make something else with the excess yolks
If you cook bread puddings, they call for egg yolks (or at least more yolks than whites), but you can certainly do them all yolk. So what I do is save the whites after I make puddings. That way you don't waste anything. I assume there are limits to how long you can save the whites while they accumulate.
I could be wrong, but I think also homemade mayonnaise is made with just the yolks as well.
I'd use those leftover egg yolks for flan!
I made eclairs and have 14 egg whites which will be perfect to try this cake. I hated to throw them out so I looked for an Angel food recipe. Can't wait to try it.
I'm glad Thomas is back, I love his videos.
Thomas, I love your tips and never missed any of your video even if I am not/never going to do that. To learn, one must watch your videos.
In my opinion the most of you have your classes on video the most we are going to learn! And we are going so happy seeing you more!
It's a cloud! XO Too fluffy to be real! Wow...
+Myopic Person Thanks ;)
I love Angel food Cake and I followed your recipe to the tee and I'm waiting for it to be done I hope this practice run will be perfect.
one of the best recipe most informative step by step made videos I've ever seen.
Yep, you're my kitchen hero! Thanks Thomas
I made this today and it turns so perfect as it is as my first time im so happy, the cake is so fluffy and delicous... watching from philippines...
OMG. It's too much for my "baking repertuar" (c). But it's PERFECT! Thank you Thomas. Your tips are great as usual.
Yes perfect addition to any avid bakers' repertoire!!
Man, you made making angel food cake seem effortless. Your explanations of reasons for doing each step gave great understanding of the process. Question: Can stevia be used instead of sugar in this recipe to yield the same result?
God bless you for sharing your talent.
Why would you want to ruin a cake with that crap
@@michellefucoff4631 the question was for the video maker not for your contention. Peace+
I feel like I need to buy a special cake pan just for baking Angel Food Cake but knowing how good it is it'll be so worth it.
Thomas.....you are a God! I have only seen my great grandmother make this with sucess. Thank you a million times for this well needed tutorial 😁😁😁😁😁😁
I am from Britain and I have heard of angel food cake from tv shows rom America and have never actually known what is in one but after finding I am surprised as it is basically the same as a swiss roll sponge but with out egg yolks.
The Swiss roll sponge is called chiffon cake.
My grandma requested an Angel Food cake for her 84th birthday this year. I decided that it should be special and that I would make it from scratch. I've never made Angel Food from scratch before, but I followed this recipe and the cake was amazing. Super light, fluffy, and delicate. My grandma loved it. She and some other guests said it was the best Angel Food cake they've ever had. (We've previously only had store bought or box mix) Anyway, thank you for the awesome recipe and helpful video.
If you have fussy Kids who think they don't like Eggs - all those xtra Yolks make for some tender Custard ! My Mother used to bake us Custard when were were bed sick & they always made us feel better. With 5 Kids, Tray Service in Bed with a Warm Custard & the little silver flip top Pot with Tea felt super luxurious & very Special. I still use those little Brown Glazed Earthenware Cups, no longer reserved for Kids with Chicken Pox or Measles! Whenever I miss Mom, I whip up some Custard in her Memory, always accompanied with a Story about Grandmom when serving.
Fantastic recipe and guidance.. I had made angel food cake once in the past but wasn't impressed.. Will follow these steps n try to see perfection.. Really cool videos Thomas thank you.
Looks fabulous. I'll be making this, thank you very much
I am going to try this recipe tomorrow but I have to make with gluten free flour. I pray it will still turn out as wonderful as yours do! Wish me luck because I don't have a backup plan
That whipped egg whites are so satisfyingggggggggggggg 😍
My mom brought home an angel food cake that she bought from the store, and it had HUGE air pockets. I was so disappointed. But it was still so good😂
Awesome! This is the best Angel food cake recipe! Thomas is so informative and thorough. Loving his videos.
I'm going to attempt this with pasteurized egg whites (because I'm not a commercial concern, and have no idea what I'd do with 12 to 14 egg yolks). I'm also going to dye sections of the batter for July 4th.
Awesome sauce! I prefer angel food cake for strawberry shortcake instead of pound cake. Your tips were helpful! Thanx! 😊
this recipe is amazing, thank you so much for helping me make my very first angel food cake a success
looks like a piece of cloud.....best angle food cake recipe ever!!!!!
+Chandrakant Birje Tastes like one, too
i love how Thomas has a full working mixer without problems, and Sarah has one that tries to run away from the counter everytime she makes something in it :D
this cake was always our birthday cake when we were young. We still have a similar pan in the house. my mom's recipe is different though. I understand now why hers was slightly runny, it's because of the batter, compared to yours which only uses cake flour folded into the egg white mixture.
Omg!!! On drooling on this cake!!🤤🤤🥧🥧🥧🥧🥮
Hats off to ur tutorial... so so useful
Gorgeous cake as well as gorgeous baker! I’m gonna make this cake Thomas❤️
you explain and I understand . you are a genius !! love from India
Thank you Thomas. Love watching your videos.
All the great secrets. Thank you!!
You are so welcome!
I made this several times and it was good. Thanks!
OMG HE'S SOOO CUTE 😍
+Batuhan Çağlan He's pretty, and he bakes!
yes! im in love with him 😍😍😍
+Easton Phillips who cares lol he is still loveable 😘
+Batuhan Çağlan Indeed... He's lovelly too. :3
looks like some ones in love
Love the way u explain stuff and love this recipe!
Thank you for this recipe you are the best 👌
Yay! Love your videos. You make a lot of things easier to do
Do I have to do anything different in tropical humid weather?
Do egg yokes freeze well? Also. Ive heard room temp egg whites beat better with sugar
This video is so much more helpful than some of the others I've seen on angel food cakes!
Anyone know how many grams 14 egg whites weighs? Also, you don’t need to butter your fluted pan? Or will grease not allow the cake batter to grab to the sides while baking? I worry about sticking.
Thank u for the awesome tips Thomas...definitely making this..
Will you make an orange chiffon cake?
I second that.
Wow very good thank you chef👍👍👍
Wow love it works well 🤞hope it turns out good
omg this is the best looking Angel food cake I have ever seen! can't wait to make it. Thanks Thomas!
I could practically taste it at the end!
wow, this cake looks incredible! I wouldn't consider it 'surprisingly easy' to make though, this is one of the more complicated cakes I've seen made, but definitely worth it.
I hate to admit this, but most Americans do not bake angel food cakes from scratch. They're too complicated. We have easy-to-use instant mixes that are cheap. I've made dozens of angel food cake but never from scratch.
RD M that does sound much easier. I've never had angel food cake but it looks really nice. I may have to try and find a box mix where I live.
RCTI
+Kori Skene It's like eating a cloud. My mother makes these cakes perfectly, and taught me how to do it one time, but I don't really bake that much... However there's one thing I do remember, which the guy in the video did wrong. And it's that you don't cut it with an ordinary knife, because it makes it fall. Instead use a specifically made knife, or two forks, which you use to part the cake.
You're The ANGEL cake 😋i love angel cake💕
CHOI SIWON
Fantastic!! This answers all my questions
He's such a sweetheart!!!
Wat can be used in place of cream of tartar
What do I use if I don’t have a tube pan?
Wow perfect
really helpfull for bakery tech course.
can i make it if my pan doesn't have a center tube?
It took me 8 medium size eggs to make 1¾ cup of egg white.. and it worked.. thanks so much.. 😁
Can I just use regular aluminum pan if I don't have this angel cake pan on hand?
5:17 i just saw a golden light when the knife almost remove it
EXCELLENT RECIPE.... THANK YOU
If I want to add orange zest, when do i add it? would it damage the recipe?
350 bake 35 to 40 minutes
1 3/4 cup egg whites or 14 egg whites room temp
1 tablespoon water
1 and 1/2 teaspoon cream of tar tar
2 teaspoons vanilla
1/2 teaspoon corse salt
3/4 fine sugar
fold in 1 cup sifted cake flour and
3/4 fine sugar
Can i use all purpose flour instead of cake flour?
I love....... Angel food cake tnx for the perfect recipe !😍💐
Hi,where did you get the tray ( it's not a tray) but I don't know the name🤔 thank you 😊
👏👏👏👏👏 Saludos desde España 🇪🇸
Thank you 😘
How can I substitute meringue powder for egg whites in this recipe?
Can you use egg substitute?
Can anyone tell me approximately how many minutes it takes of beating the egg whites to get it right? I'm not sure if I'm doing it too long or not long enough, thanks.
use a scale then you can measure your cake flour with of without sifting first. The weight does't change when sifting. One cup of flour is 120 g.
Thomas, do you mind mentioned the temperature whenever you bake.
Also, where can I get this type of baking containers (anodized aluminium)? Any particular brand?
Many thanks.
Ele Lim Soon he said 350
do you advise using silicone pan/mould for cakes?
Thanku so much
I love angel food cake! this is incredible!! :D
Is this cake a little bit sticky when touching ???
I can't wait to make this!!!!!!!! 😍
Baking powder not required?
can I use powder sugar instead of castor sugar ? or regular granulated sugar ?
mnc no
how about baking temp ? 350 F or 325 F ? or does it matter ??? and I can use the non stick angel food cake pan too ? that's the one I have ... my angel food cake was too wet and didn't rise properly ... but I used 12 egg whites only ... LOL
the sugar is also called Berry sugar ? thanks for your help
I don't think so. But I read somewhere that you could put granulated sugar through a food processor and use that.
What do you think about silicone pans? Will the cakes/cupcakes have trouble rising like the non-stick pans you mentioned here?
Gwen Huynh yes, because unshortened cake (angel food cake) doesn't have any fats in it besides the eggs because if you bake them in the oven they grow on their own in the pan they need to hold on to the sides of the pan and if you use nonstick pans they wont be able to hold on cuz its too slippery for the cake batter. Results are having a small cake. Dont grease the pan too.
Thank you for your answer. So this does not apply to cakes with fat such as yellow cakes and cup cakes?
Wow that was great
3/4 cups of sugar x 2, very sweet!
love angelfood
very helpful! thank you!
Can I exchange the sugar with maple syrup ?
Thank you 🌹
hey Thomas, what's the different between this angel food cake and sponge cake? thanks
+atha bayu I think sponge cakes use whole eggs? (yolks make sponge cake look yellow)
oh my Goddddd so like i made one using a different recipe but i added the egg whites to the flour and mixed them togther like alot so it actually looked like a batter and now im concerned its in the oven righ now and it hasnt really risen at all and it should be fone in less than 20 minutes and theres a bunch of bubble at the top. i should have used a video recipe now all those ingredients might go to waste, but hopefully itll turn out good. i didnt know you werent supoosed to mix the dry and white alot.
can we use icing sugar in the meringue?
It comes out fantastic.... but what should I do with the egg yolk
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