Angel Food Cake with Boiled Icing
Submitted by shaz.x
Light-as-air angel food cake gets crowned with fluffy boiled icing in this classic dessert where vanilla and almond extracts perfume both the cake and the glossy meringue-style frosting.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis angel food cake goes old-school with a boiled icing that’s basically Italian meringue poured over the tender crumb.
The cake itself follows traditional methods with multiple flour siftings and careful egg white folding to create that signature ethereal texture.
Boiled icing requires a candy thermometer and good timing because you’re cooking sugar syrup to the thread stage, then streaming it into beaten egg whites.
The result is a frosting that’s marshmallow-fluffy and not too sweet, letting the delicate cake shine through.
Baking Tips
- Sift flour five times total as directed because this is what creates the impossibly fine crumb
- Cook sugar syrup to exactly 230-234°F for thread stage or your icing won’t set properly
- Pour hot syrup in a thin, steady stream while beating whites or you’ll cook the eggs instead of creating silky frosting
Ingredients
Directions
Sift flour once, measure and sift four more times.
Measure sugar and sift or roll if coarse.
Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry.
Fold in the sugar, one tablespoon at a time.
Finish up batter and put into cake pan. Bake for about 40 minutes.
Invert, cool and frost.
Then boiled icing:
Mix sugar, cream of tartar and water and cook over low heat until syrup spins a thread.
Meanwhile, add salt to egg whites and beat with a flat beater until stiff.
Pour syrup in a thin stream over the egg whites; add flavorings.
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