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Angel Food Cake: Submitted by: Meg Martin | Date Added: 12 Aug 2017
Listed in: Sweets / Cakes
Ingredients

5 oz. bleached cake flour (1 c. + 2 T or 140g) [recipe creator says: do not use DIY or unbleached flour in this recipe to ensure success]
15 oz. cold egg whites (2 cups or 425g) approx. 12 large eggs
15 oz. granulated sugar (2 c. or 425g)
1 T vanilla
1 oz. freshly squeezed lemon juice (2 T. or 25g) from 1 lemon
1/4 tsp. kosher salt

1 - 10" tube pan NOT non-stick; no butter or grease

Cooking Instructions

Adjust oven rack to middle position and preheat to 350.
Sift cake flour, set aside.
Combine egg whites, sugar and vanilla in bowl of stand mixer fitted with whisk attachment. Mix on low about 1 minute, then increase to medium low (4 on KitchenAid) and whip 3 minutes.
With the mixer still running, add lemon juice and salt. Immediately increase speed to medium (6 on KitchenAid) for 3 minutes.
Increase speed to medium-high (8 on KitchenAid) and continue whipping until the meringue is glossy white and thick enough you can see the pattern left by the whisk. This can take between 2-4 minutes, depending on the freshness of the whites and the horsepower of your mixer.
When meringue is ready, it should be soft enough to run off the wires when the whisk is removed but thick enough to mound up on itself like soft-serve in the bowl.
Sprinkle cake flour on top and stir in with a flexible spatula to roughly combine.
Switch to a folding motion, scraping from the bottom up and folding through the center until no pockets of flour remain.
Scrape the batter into a 10-inch tube pan. If you notice any pockets of unincorporated flour, simply pause to mix them in.
Bake until the cake is puffed, golden blond and firm to the touch, about 45 minutes or to internal temperature of 206.
Invert pan onto it's stilts or a trio of cans and cool upside down until absolutely no trace of warmth remains - at least 2 hours.
Slide spatula around the sides of the cake to loosen, remove the insert and slide the spatula around the bottom as well. Flip onto serving plate. Pull gently to release from the center tube.

From Stella Parks on Serious Eats blog/website

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