Buzz
Whether you use a slow cooker or an oven, the key to a fluffy angel food cake lies in perfectly whipped egg whites. Unlike cold heavy cream, egg whites whip best at room temperature. Let your eggs sit out for a few hours before baking or place them in a bowl of warm water for about 15 minutes to warm them up. Once the cake has cooled, use a serrated knife to slice it gently, ensuring the cake stays light and airy.
Find the recipe: Angel Food Cake in a Slow Cooker.
Photo: Victor ProtasioList of Ingredients
-
¾ cup granulated sugar
-
½ cup all-purpose flour
-
¼ teaspoon kosher salt
-
5 large egg whites
-
½ teaspoon cream of tartar
-
1 teaspoon vanilla extract
-
To taste, Macerated Strawberries
-
To taste, Whipped cream
Instructions
-
Create a foil rack by tightly twisting a 3-foot piece of aluminum foil into a zigzag shape and placing it at the bottom of a 5- or 6-quart slow cooker. Add 1 cup of water, cover with the lid, and set the slow cooker to LOW.
-
In a large bowl, combine sugar, flour, and salt by whisking them together. Set this mixture aside.
-
Using an electric mixer, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to high and continue beating until stiff peaks form, approximately 1 more minute. Mix in the vanilla extract.
-
Gently fold the sugar mixture into the egg whites until fully combined. Pour the batter into a 9- x 5-inch metal loaf pan and smooth the top.
-
Place the loaf pan into the slow cooker, ensuring it sits level on the foil rack. Cover the slow cooker with a clean kitchen towel, then place the lid over the towel, pulling it taut. Cook on LOW for about 2½ hours, checking the cake after 2 hours and every 30 minutes thereafter. Once done, remove the pan, invert it onto a wire rack, and let it cool for 30 minutes. Run a knife around the edges, invert onto a serving plate, and serve with Macerated Strawberries and whipped cream.
