We whipped up a light-as-air angel food cake inwait for ita slow cooker.
We like to serve it with freshly whipped cream and some lightly macerated fruit.
The angel food cake cant wait to soak up those fruity juices.
Whether you make it in a slow cooker or bake it in the oven, angel food cake gets its lift from properly beaten egg whites. Unlike heavy cream, which is best whipped when very cold in a very cold bowl, egg whites whip better at room temperature. Leave your eggs out for a couple of hours before baking or set them in a bowl and cover them with some warm water. This should warm them up in about 15 minutes. Once your angel food cake has cooled, it’s best sliced with a serrated knife: those tiny teeth and a gently sawing motion will cut neatly through the cake without deflating it.Get the recipe:Slow-Cooker Angel Food Cake.Photo: Victor Protasio
Place lid on slow cooker, and set on LOW.
Whisk together sugar, flour, and salt in a large bowl, and set aside.
Gradually increase speed to high, and beat until stiff peaks form, about 1 more minute.
Sift sugar mixture over egg whites and fold gently to combine.
Transfer batter to a metal 9- x 5-inch loaf pan, and smooth top.
Place pan in slow cooker, and press into foil rack to ensure pan is level.
Drape a clean kitchen towel over slow cooker, and place lid over towel.
Pull towel taut under lid.
Start Cook on LOW until a wooden pick inserted in center comes out clean, about 212 hours.
Start checking cake around 2 hours and every half hour after that as slow cookers can vary greatly.
Remove pan from slow cooker and invert onto a wire rack, and cool completely, about 30 minutes.
Run a knife around edges to separate cake from pan, and invert onto a serving plate.
Serve with Macerated Strawberries and whipped cream.
