Angel Food Cake

• At least 30 minutes before baking, place an oven rack in the lower third of the oven and preheat to 175°C (350°F).
  
   
• Sift together 115 grams of cake flour and 1/4 teaspoon of salt; then set aside.
  
   
• Wipe a stainless steel bowl and the whisk attachment of a standing mixer with a paper towel moistened with lemon juice to eliminate any trace of grease, which would hinder the egg whites from stiffening.
  
   
• Place the 475 grams egg whites into the bowl and beat on low speed until they start to become frothy, about 30 seconds. Stop the mixer and sprinkle the cream of tartar over the egg whites. Beat on medium speed until the egg whites thicken just slightly and you can see swirl lines in the mixture from the whisk (very soft peaks), about 1 minute.
  
   
• Add 340 grams of superfine sugar, a little at a time, and beat until the egg whites thicken and reach soft-medium, droopy (not stiff) peaks, about 1-2 minutes.
  
   
• Stop the mixer and transfer the meringue mixture to a large, wide bowl. Add 1 teaspoon of vanilla bean paste, combining it carefully with a silicone spatula.
  
   
• Sift in the cake flour in four additions; with a large spatula, fold gently between each addition. Be careful not to deflate the batter too much by over-folding, approximately 8 to 10 gentle strokes each time.
  
   
• When everything is entirely mixed in, scrape or scoop (using an ice cream scoop works well for this) the batter into an ungreased 9-inch angel food cake pan. Use a spoon or a spatula to even the top of the batter. Then, move a knife through the batter to remove any air pockets.
  
   
• Bake the cake on the lower third of the oven for 30 to 40 minutes, until the entire top of the cake is light golden brown, the cake springs back when pressed lightly, and a cake tester inserted into the middle of the cake comes out clean. Do not open the oven door during baking, as this could cause the angel food cake to deflate!
  
   
• Immediately after baking, remove the cake from the oven and turn the pan upside down onto the pan's cooling legs, if using an angel food cake pan, to ensure the cake does not deflate and compact onto itself. Since the cake pan is not greased, don't worry; the cake won't fall out. Alternatively, you can turn the pan upside down and place it over the neck of a soda bottle.
  
   
• Let cool in the pan until entirely cooled, about 1 hour.
  
   

Angel Feather Icing

 

• This frosting you can make in a stand mixer or you can use a hand mixer. I prefer using a hand mixer, I feel it makes the frosting more dreamy and glossy. Below you find two directions, one for the mixer and one for the hand mixer.
  
   
• Wipe the inside of your bowl and the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease. Ensure the bowl and beaters are thoroughly clean; even the slightest hint of oil can inhibit the foaming.
  
   
• For best results, use fresh egg whites. Often, boxed whites don’t whip up as well. Ensure you cleanly separate the egg whites from the yolks.
  
   
• Fill a saucepan with 3 cm (1 1/2 inches) of water and place it over medium-low heat.
  
   
• In the bowl of a stand mixer, combine 100 grams of egg whites, 255 grams of white sugar or superfine sugar, 50 grams of water, 60 grams of glucose (or light corn syrup), a pinch of cream of tartar, and seeds from 1/2 vanilla bean (if using). Use a clean whisk to make a slurry.
  
   
• Place the bowl over the steamy water, stirring and constantly scraping with a whisk or spatula until all of the sugar is 100% dissolved. With gently simmering water, the meringue should cook fairly quickly; this step typically takes about 3 minutes. If you find the temperature climbing too slowly, you can increase the heat slightly.
  
   
• To check if the sugar is dissolved, rub some of the egg white/sugar mixture between your (grease-free) thumb and forefinger. If it doesn't feel grainy, your sugar is dissolved.
  
   
• Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture is glossy, thick, and has tripled in volume, or until you are satisfied with the consistency of the Angel Feather Icing. This usually takes about 5 minutes.
  
   
• Colored Angel Feather Icing: At the very end of the beating process, add food coloring (avoid using colour mill) with a toothpick, a little at a time, until you achieve your desired color. Remember: It's always easier to add more color, but you can't remove excess.
  
  
  
   

With a hand mixer;

 

• Baker's Note: Egg whites begin to coagulate at approximately 65°C/149°F, so make sure that the water is just at a simmer when you place the deep bowl into the saucepan. Start beating immediately at the lowest speed with an electric hand mixer as soon as you place the bowl into the simmering water, or you risk making scrambled egg whites!
  
   
• Put the 100-gram egg whites, 255 grams of sugar, 50 grams of water, 60 grams of glucose (or light corn syrup), a pinch of cream of tartar, and seeds from 1/2 vanilla bean into a spotlessly clean bowl. Use a clean spatula or small whisk to make a slurry.
  
   
• Baker's Note: Heating the egg whites over a pot of simmering water relaxes their proteins, enabling them to whip up higher and more quickly. The sugar also dissolves, resulting in a silky-smooth consistency.
  
   
• As soon as your water is at a simmer, turn off the heat and immediately place your bowl in the simmering water, ensuring it goes up 2 1/2 cm (1 inch) up the side of the bowl. Start beating immediately at the lowest speed with an electric beater until the sugar is 100% dissolved. (This takes about 3 minutes).
  
   
• "As soon as the sugar is 100% dissolved, continue to whip on medium-high speed (with the bowl still in simmering water) until the mixture climbs to the top of the bowl and the meringue holds a soft, floppy peak, about 4 minutes."
  
   
• Remove the bowl from the heat and continue beating at medium-high speed until the frosting is cool and you are satisfied with the consistency of the Angel Feather Icing. This takes about 3 to 5 minutes.
  
   
• For maximum freshness and deliciousness, use it immediately to decorate your cupcakes or cakes.
  
   
• The Angel Feather Icing keeps well on cupcakes or cakes at room temperature for at least two days.

To decorate the Cake

• Remove the cooled cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate or baking sheet.
  
   
• Scoop the angel feather icing on top of the cake and frost the sides, top, and inner tube using a spatula or offset spatula to smooth/spread the frosting around the cake.
  
   
• Create beautiful swirls using the back of a spoon and sprinkle with white nonpareils.
  
   
• When you slice the cake, it is best to use a serrated knife in a gentle sawing motion.
  
   
• For maximum freshness and deliciousness, serve the cake on the day it is made. The cake itself does not store well in the fridge.