I’m not sure what’s in the air, but the beloved Angel Food Cake is turning up everywhere. So I decided to do some research and see where the differences were. I looked at blogs, the internet and yes, real books! Here is the list I checked out: davidlebovitz.com, americastestkitchen.com, joythebaker.com,(based on Alton Brown’s recipe), zoebakes.com, baking bites.com,(from thebestrecipe.com) foodnetwork.com, Alton Brown, “Bakewise”, author Shirley Cohrrier, “Professional Pastry Chef”, Bo Friberg, original “Joy of Cooking” and General Mills professional recipes. All the ingredients were the same more or less except one. Here is what I found.
Sifted cake flour was recommended by all ranging from 1 to 1 1/2 cups.
Sugar was almost always processed to make it finer. We used a special fine sugar in the bakery known as bakers sugar. Using a food processor to process the sugar accomplishes this. Amounts ran from 1 1/4 to 1 1/2 cups on average. Continue reading