Martha Stewart is one of the most iconic figures in American home cooking and entertaining. She has been sharing her culinary tips and tricks with millions of fans for decades. One of her signature recipes is angel food cake – a light, airy, and delicious dessert that is perfect for any occasion.
In this article, we will take a closer look at how Martha Stewart makes her angel food cake. From the ingredients to the preparation, we will explore all the necessary steps to create a perfect fluffy cake that your friends and family will surely love. So, if you want to learn how to make this classic dessert with a Martha Stewart twist, keep reading!
The Ingredients Martha Stewart Uses in Her Angel Food Cake
Martha Stewart’s angel food cake recipe involves using simple yet delicious ingredients that ensure a light, fluffy, and heavenly treat. First and foremost, she uses superfine sugar instead of regular granulated sugar, as it dissolves better and creates a smoother texture. She also opts for cake flour over all-purpose flour, which contributes to the cake’s delicate crumb and airy texture.
To create the signature lift of the angel food cake, Martha uses twelve egg whites in her recipe. These egg whites are combined with cream of tartar and salt, which helps to stabilize the egg whites and create stiff peaks when beaten. To enhance the flavor of the cake, Martha includes vanilla extract, almond extract, and lemon juice in her recipe, which adds a subtle citrusy note to the final product. Overall, Martha’s careful selection of ingredients ensures a delectable and impressive angel food cake that is sure to impress any crowd.
Martha Stewart’s Tips for Perfectly Beaten Egg Whites
Martha Stewart’s Angel Food Cake recipe requires perfectly beaten egg whites. To achieve this, she suggests starting with room temperature eggs. Room temperature eggs will whip to higher volume and trap more air than cold eggs.
Martha Stewart also suggests using a copper bowl or a stainless steel bowl to beat egg whites. These materials react with the egg whites to create a more stable foam. Lastly, she recommends using cream of tartar to help stabilize the egg white foam, making it easier to beat and less likely to collapse. By following these tips, you can ensure that your egg whites are perfectly beaten and ready to be folded into the Angel Food Cake batter.
The Baking Process of Martha Stewart’s Angel Food Cake
The baking process of Martha Stewart’s angel food cake is a crucial step in achieving the perfect texture and taste. To start, you will need an angel food cake pan that is free of grease or any other residue. After separating the egg whites from the yolks, the whites are beaten until they form soft peaks. Then, cream of tartar, salt, and sugar are gradually added to the egg whites while they continue to be whipped until stiff peaks form.
Next, the dry ingredients, such as cake flour and additional sugar, are carefully sifted into the egg whites and folded in gently. The mixture is then poured into the ungreased angel food cake pan and baked in the oven until it rises and turns golden brown. Once removed from the oven, the cake is inverted in the pan and allowed to cool completely before being removed. Following these steps precisely will create a light and airy angel food cake that is sure to impress any guest.
Decorating Martha Stewart’s Angel Food Cake
After you’ve successfully baked your angel food cake, it’s time to decorate! Martha Stewart’s go-to decoration for her angel food cake is whipped cream. She typically uses heavy cream and a bit of sugar to create a light and fluffy topping for the cake. You can also add a bit of vanilla extract to give it some extra flavor.
To apply the whipped cream, you can use a spatula or a piping bag. If you’re feeling extra fancy, you can add sliced fresh fruit like strawberries or peaches on top of the whipped cream. Alternatively, you can sprinkle some powdered sugar over the top of the cake or add shaved chocolate for a decadent touch. No matter how you choose to decorate your angel food cake, it will surely be a hit with your family and friends.
Martha Stewart’s Variations on Angel Food Cake
Martha Stewart has an impressive array of variations on her classic Angel Food Cake recipe. One of her variations includes adding lemon zest and blueberries to the cake batter for a refreshing summery twist. Another variation involves adding cocoa powder and espresso powder to create a rich and decadent chocolate Angel Food Cake.
For those who want to switch things up even further, Martha has also experimented with various toppings such as fresh berries, whipped cream, or citrus glazes. Her creative take on the classic dessert makes it a versatile and delicious treat that can be customized to suit any occasion. Whether you’re looking for something light and airy or indulgent and chocolatey, Martha’s Angel Food Cake variations are guaranteed to impress.
Troubleshooting Martha Stewart’s Angel Food Cake
Martha Stewart’s Angel Food Cake is a classic dessert loved by many. However, even the most experienced bakers can run into issues when making this delicate cake. Here are some common problems and how to troubleshoot them.
One common issue is the cake collapsing after it is removed from the oven. This could be due to underbeating the egg whites or overfolding the dry ingredients into the egg whites. To prevent this, make sure to beat the egg whites until stiff peaks form and to fold in the dry ingredients gently and evenly. Another issue could be that the cake is too dry or tough. To avoid this, be sure to follow the recipe exactly and not overmix the batter. Additionally, make sure to store the cake in an airtight container to keep it moist. By following these tips, you can ensure that your Martha Stewart Angel Food Cake turns out perfect every time.
Serving Martha Stewart’s Angel Food Cake with Style.
When it comes to serving Martha Stewart’s Angel Food Cake, there are several ways to add a touch of elegance and style to your presentation. To start, make sure to dust the cake with powdered sugar to give it a clean, finished look. You can also add fresh fruit such as strawberries and blueberries to the top to add color and flavor.
Another way to elevate your presentation is to serve the cake on a beautiful cake stand or platter. Look for a stand with intricate details and a pedestal base to showcase the cake and give it a regal appearance. If you’re serving the cake at a party or special event, consider adding fresh flowers or a decorative ribbon around the base of the stand for an extra touch of sophistication. With these simple tips, you can serve Martha Stewart’s Angel Food Cake with style and impress your guests.
The Conclusion
Angel food cake is a classic dessert that can be made in many different ways. Martha Stewart’s recipe is delicious, and it’s easy to see why she is known as a culinary expert. With her simple instructions and helpful tips, making a perfect angel food cake is within reach for even the most novice baker.
The key to Martha’s recipe is the perfect balance of ingredients. Her use of cake flour and superfine sugar ensures a light and airy texture, while the addition of cream of tartar helps to stabilize the egg whites. The end result is a beautiful dessert that is delicious on its own or paired with fresh fruit and whipped cream. If you want to impress your friends and family with a stunning dessert, Martha Stewart’s angel food cake recipe is a great place to start.