Angel Food Cake

also called angel cake

The table

Preheat the oven to 350°F (175°C)
12 large(360 g; at room temperature)egg whiteswhip to soft peaksbeat to stiff glossy peaksfoldbake in a 10-in tube pan at 350°F for 40 min then cool upside down
1 1/2 tsp(5 g)cream of tartar
1 cup(200 g)granulated sugar
1 1/2 tsp(7 mL)vanilla extract
1/2 tsp(2.5 mL)almond extract
1 cup(115 g)cake flourwhisk
3/4 cup(85 g)powdered sugar
1/4 tsp(1.5 g)table salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2whip to soft peaks

3beat to stiff glossy peaks

goes in with what step 2 made

4whisk

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 40 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. whisk

    not timedfrom the start

  2. whip to soft peaks

    not timedfrom the start

  3. beat to stiff glossy peaks

    not timedfrom the start

  4. fold

    not timedfrom the start

  5. bake in a 10-in tube pan at 350°F for 40 min then cool upside down

    40 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 10-in tube pan · oven

Goes with

See how it is written
>> title: Angel Food Cake
>> category: Cakes & Loaves
>> tags: egg white, sponge, dessert, oven
>> counters: Bakery
>> aka: angel cake
>> pairs-with: lemon-curd
>> servings: 12
>> time: 2 hr 30 min
>> step.4: beat to stiff glossy peaks

Preheat the #oven{} to 350°F (175°C).

Whisk @cake flour{1%cup}(115 g), @powdered sugar{3/4%cup}(85 g), @table salt{1/4%tsp}(1.5 g).

Whip @egg whites{12%large}(360 g; at room temperature), @cream of tartar{1 1/2%tsp}(5 g) to soft peaks.

Beat @granulated sugar{1%cup}(200 g), @vanilla extract{1 1/2%tsp}(7 mL), @almond extract{1/2%tsp}(2.5 mL) into @&(~1)egg whites{}.

Fold @&(2)flour mixture{} into @&(~1)meringue{}.

Bake @&(~1)batter{} in a #10-in tube pan{} at 350°F for ~{40%min}, then cool upside down.