Angel Food Cake Demystified with Polina Chesnakova

Join us for another great virtual cooking class with the Milk Street Cooking School! On the menu this time is Angel Food Cake, taught by guest chef Polina Chesnakova.

Class Description

Angel Food Cake: it sounds dreamy but can be a nightmare to make. With no fat in the batter, this is a cake that requires a skilled hand to execute well. Thankfully, guest chef Polina Chesnakova, author of the new book “Everyday Cake” and the culinary director at Seattle’s Book Larder, is here to show you the tricks of the trade. First of all, she scales a standard recipe—which can call for up to an entire carton of eggs—down to use a more approachable half-dozen. We’ll take those eggs and beat them, whether by hand or in a mixer, into glossy stiff peaks. From there, you’ll learn why this is a cake that does indeed benefit from having its flour and sugar sifted before mixing. And speaking of sugar, we’ll dive into the science behind using both powdered and granulated sugar in this recipe. Plus, you’ll finally get your every question about cream of tartar, that mysterious but critical ingredient, answered. And Polina will demonstrate precisely what it means when a recipe tells you to fold something into a delicate batter. The Raspberry-Rose Angel Food Cake that she’ll make is an elegant spin on the base recipe and will also give you the inspiration and technique you need to experiment with your own flavor combinations in successful angel food cakes to come.

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