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Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Updated Jan. 26, 2024
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Heat the oven to 325 degrees with the rack in the center position. Sift the flour and ¾ cup (143 grams) of the sugar into a medium bowl six times; this ensures there are no lumps and the dry ingredients are very airy. (For extra assurance, you can also pulse these ingredients in a food processor a few times and then sift once.)
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar and salt. Whisk on medium-low until the egg whites start to get foamy around the sides of the bowl, about 2 minutes.
Increase the speed to medium-high. Add the remaining sugar, 1 tablespoon at a time, in a slow and steady stream. Continue whisking until the mixture reaches glossy and firm peaks, about 5 minutes, checking regularly so you don’t overbeat. Add the vanilla and quickly whisk to combine.
In three batches, sift the dry ingredients over the top of the egg whites, using a spatula to fold the dry ingredients in between each batch until just incorporated. Be mindful not to overmix so the egg whites don’t collapse.
Transfer half of the batter into the tube pan (do not grease or flour) and gently spread it out evenly with an offset spatula. Using a butter knife or a chopstick, swirl the batter around a few times to break up any air bubbles. Repeat with the remaining batter.
Bake until golden brown and a toothpick inserted comes out clean, 35 to 40 minutes. Turn the cake upside down and cool completely, about 1 hour. If your tube pan doesn’t have feet, turn it upside down and place the center hole over a wine bottle.
Once cool, turn the cake right side up and, using a sawing motion, run a butter knife along the outside and inside edges of the cake a few times to loosen it. If your pan has a removable center, take it out and run the butter knife under the cake to release it. Using two wide spatulas, lift the cake up and out of the center stand, or release it onto a board, using your hands to guide it, then invert it right side up onto a cake stand or platter. (If your pan doesn’t have a removable center, carefully invert the whole pan.)
Slice the cake with a serrated knife. Serve with whipped cream and berries. Cover cake with plastic wrap for up to 2 days at room temperature or up to 3 days in the fridge. It can also be frozen for up to 3 months.
This was so delicious - but I had two issues: 1. our tube pan required grease & flour, which I didn’t find out until we turned the cake out! 2. we used Tip 1 to pulverize the sugar, which helped, but some of the sugar wasn’t fine enough to sift through with the flour. I recommend testing your sugar through the sift to ensure it’s fine enough before mixing with flour.
Personal preference - 1/2 Vanilla Extract +1/2 Almond Extract. Great Recipe and as far as greasing and flouring the pan - DO NOT DO IT. The Batter needs the friction of the non greased pan in order to climb high up the sides - otherwise you have a 2" high angel food cake. Use a long spatula or bread knife in an up and down motion all the way around the pan to release it from the sides of the pan when cooled.
So, you don't have super-fine sugar or a processor to make some? And you don't have a tube pan? Neither did I. I used plain white sugar, but I did sieve it twice with the flour to get rid of any big grains. Rather than buy a tube pan that I'd use once in a blue, I used two round 9" pans, which I greased and filled halfway ("but doesn't the cake need friction to rise?" well, my cakes rose beautifully. Maybe I'm a freak incident). I followed the rest of the recipe to a T and it turned out great!
If you have leftovers in the summer...put a slice on a fork and toast it over a fire. Then add your toppings. Yum
We put powdered chocolate in our batter for chocolate angel food cake; this is our family traditional birthday cake.
My mom made angel food cake frequently. She had a pan that was only for those cakes cause she never wanted any grease to touch the sides ever. She would hang it upside down to cool. She also made the most delicious brown butter glaze that was magnificent with fresh berries. Thanks for the memories. I will be making this to serve with the beautiful fresh strawberries I picked yesterday.
Tip 3: whenever you use a recipe calling for the yolk only, put into a jar with a good lid and freeze it. When you have more egg whites, add them to the same jar. Make sure to have a label on the jar to tote up the number of whites as you add them. {Yolks too can be frozen, beat lightly and add a pinch of sugar or salt; also tote up the number of eggs on the jar.}
Personal preference - 1/2 Vanilla Extract +1/2 Almond Extract. Great Recipe and as far as greasing and flouring the pan - DO NOT DO IT. The Batter needs the friction of the non greased pan in order to climb high up the sides - otherwise you have a 2" high angel food cake. Use a long spatula or bread knife in an up and down motion all the way around the pan to release it from the sides of the pan when cooled.
An electric carving knife can slice an angel food cake witout crushing it.
This was so delicious - but I had two issues: 1. our tube pan required grease & flour, which I didn’t find out until we turned the cake out! 2. we used Tip 1 to pulverize the sugar, which helped, but some of the sugar wasn’t fine enough to sift through with the flour. I recommend testing your sugar through the sift to ensure it’s fine enough before mixing with flour.
No, no, no! Do NOT grease and flour! The batter needs to "grab" the pan, to prevent a collapse into an unseemly mess. It can be hard to release the cake from the pan. I have a two-piece, an outer edge and an inner part with the bottom and the tube. Use a thin-bladed (filleting) knife to separate the cake from the sides of the outer pan, flip and lift off the outside leaving the bottom and tube. Flip again and work the knife around the tube and the base, then flip onto a plate and lift off.
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