Cake Lab!

10 04 2009

I will update this again with another photo!

Angel Food Cake ( Alton Brown)


1 ¾ cups sugar

¼ teaspoon salt

1 cup cake flour, sifted

12 egg whites (room temperature)

1/3 cup warm water

1 teaspoon orange extract, or extract of your choice

1 ½ teaspoons cream tartar


  1. Preheat oven to 350 degrees F.
  1. In a food processor, spin sugar about 2 minutes until it is superfine.
  1. Sift half the sugar with the salt and cake flour, setting the remaining sugar aside. 1 BLOG 010
  1. In a large metal bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After two minutes, switch to a hand mixer.
  1. Slowly stir in the reserved sugar, beating continuously at medium speed.1 BLOG 011
  1. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of foam. Using a spatula, fold in gently. Continue until all the flour mixture in incorporated.
  1. Carefully spoon mixture into an ungreased tube pan.1 BLOG 012
  1. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

1 BLOG 014

  1. Cool upside down on cooling rack for at least 1 hours before removing from pan.
    1 BLOG 015

 1 BLOG 017 1 BLOG 018

I don’t know, maybe it was just me not having Angel Food Cake in forever or my high expectations as a perfectionist or just because I was in a weird mood today, but it was incredible sweet and chewy. It was moist and springy. We followed step by step directions. I just wasn’t a huge fan.

I did like this much more..
Pound Cake, from Joy of Cooking Cookbook


1 cup (1 stick) unsalted butter

1 cup sugar

4 or 5 large eggs

1 teaspoon vanilla extract

2 cups sifted cake flour


  1. Preheat oven to 325 degrees F.
  1. Have all ingredients at room temperature.
  1. Grease and flour one 9×5-inch loaf pan.
  1. Beat butter in a large bowl at medium-high speed for 1 minute.
  1. Gradually add sugar and beat until light and fluffy, ~5 to 7 minutes.
  1. Add each egg one at a time, beating well after each addition.
  1. Add vanilla and beat 1 minute.
  1. On low speed, slowly add cake flour, mixing only until thoroughly blended.
  1. Scrap the batter into the pan. 1 BLOG 013
  2. Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour for a loaf pan.
  1. Let loaf cool in pan on a rack for 10 minutes.

I did most of the mixing, ingredients stuff so I couldn’t take more step pictures. It took us until the very end of class to finish baking the pound cake.

We sampled our professor’s Chiffon Cake..
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It was very similar to a regular birthday yellow cake, only this was way lighter and fluffier. This “unshortened” cake utilizes oil instead of butter and egg whites similar to angel food.

Here you can see our angel food cake, the chiffon cake and a slice of another groups’ Sponge Cake.
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This Sponge Cake…
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This cake is a “shortened” cake meaning it has an added fat ( egg yolks) giving it more moisture and yellow color. This particular one wasn’t mixed as well as it could have been, so it tasted a little eggy.




8 responses

10 04 2009

Wish I could bake. Thanks for the step by step directions. =)

10 04 2009
Sweet and Fit

mmmm….pound cake does look really good. I’m not that big of a fan of angel food cake – not enough flavor for me i suppose!

10 04 2009

Oh my gosh, those loook great! And oh yes to Alton Brown!!

10 04 2009

You make me so excited for my future nutrition classes!

10 04 2009

All of those cake looks good! I love Angel Food cake with strawberries on top..yum!

10 04 2009

Now THAT is my kind of lab…sorry the angel food cake was not up to snuff, but it LOOKED great!

10 04 2009

I love angel food cake… your description of it is exactally how I remember it – sweet chewy moist and springy.

10 04 2009

let me be your lab partner… i promise i won’t eat EVERYTHING 😉
jk i will!

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