Angel Food Cake Recipe
There’s something truly magical about a slice of angel food cake. This light, airy dessert feels as if it’s been kissed by the clouds, making it the perfect treat for any occasion. Whether you’re serving it at a summer picnic or a cozy gathering, this Angel Food Cake Recipe is sure to impress your guests and satisfy your sweet tooth. With a delicate crumb and a mildly sweet flavor, it pairs beautifully with fresh fruits, whipped cream, or even a drizzle of chocolate. Let’s dive into the details of how to create this delightful cake right in your own kitchen!
Why This Recipe Works
Angel food cake is unique because it relies on whipped egg whites for its structure instead of traditional leavening agents like baking powder or baking soda. This results in a cake that is exceptionally light and fluffy. The combination of sugar and cake flour provides just the right amount of sweetness and tenderness, while the cream of tartar stabilizes the egg whites, ensuring they whip up to their full potential. The vanilla extract adds a subtle flavor that elevates the entire cake, making every bite a heavenly experience.
What We’re Using
- Granulated Sugar: 1 ¾ cups (350 grams) for sweetness and structure.
- Cake Flour: 1 cup (120 grams) for a tender crumb.
- Egg Whites: 2 cups, at room temperature (about 12 large eggs) to achieve maximum volume.
- Cream of Tartar: 1 ½ teaspoons to stabilize the egg whites.
- Fine Sea Salt: ½ teaspoon enhances flavor.
- Pure Vanilla Extract: 1 teaspoon for a touch of warmth and flavor.
Equipment at a Glance
- Mixing Bowl: A large bowl for whipping egg whites.
- Stand Mixer or Hand Mixer: For beating the egg whites until they form stiff peaks.
- Rubber Spatula: For gently folding ingredients together.
- Angel Food Cake Pan: A tube pan is preferred for even baking and easy removal.
- Wire Rack: For cooling the cake upside down to maintain its height and texture.
Angel Food Cake Recipe in Steps
Step 1: Prepare Your Ingredients
Begin by gathering all your ingredients and ensuring your egg whites are at room temperature. This is essential for achieving maximum volume when whipped.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cake will bake evenly.
Step 3: Sift the Dry Ingredients
In a medium bowl, sift together the cake flour and half of the granulated sugar (approximately ¾ cup or 175 grams). This step helps to aerate the flour and sugar, ensuring a light and fluffy cake.
Step 4: Whip the Egg Whites
In a large mixing bowl, add the egg whites, cream of tartar, and salt. Using a stand mixer or hand mixer, beat the egg whites on medium speed until foamy. Gradually increase the speed to high and continue beating until soft peaks form.
Step 5: Add Sugar Gradually
With the mixer still running, gradually add the remaining granulated sugar (approximately ¾ cup or 175 grams) to the whipped egg whites, one tablespoon at a time. Continue beating until you achieve stiff peaks and the mixture appears glossy.
Step 6: Incorporate Vanilla
Add the pure vanilla extract to the whipped egg whites and gently fold it in with a rubber spatula.
Step 7: Fold in the Dry Ingredients
Carefully fold the sifted flour and sugar mixture into the whipped egg whites in three additions. Use a gentle motion to preserve the air in the egg whites, being cautious not to deflate the batter.
Step 8: Transfer to Cake Pan
Pour the batter into an ungreased angel food cake pan. Smooth the top and ensure there are no air pockets.
Step 9: Bake
Bake in the preheated oven for about 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
Step 10: Cool Upside Down
Once baked, immediately invert the pan onto a wire rack. Let the cake cool completely in the pan to maintain its height and fluffiness.
Step 11: Remove from Pan
After the cake has cooled, run a knife around the edges to loosen it, then gently remove it from the pan.
Step 12: Serve and Enjoy
Slice the cake and serve it plain, or pair it with fresh berries and whipped cream for an extra special treat!
In-Season Swaps
- Fresh Berries: Swap out fresh strawberries for blueberries or raspberries during their peak season for a burst of flavor.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing twist, perfect for spring and summer.
- Seasonal Spices: In the fall, consider adding a pinch of cinnamon or nutmeg for a warm flavor profile.
- Chocolate Drizzle: For a wintery treat, melt some dark chocolate and drizzle it over the cake before serving.
Recipe Notes & Chef’s Commentary
This Angel Food Cake Recipe is incredibly versatile. You can serve it plain, or dress it up with your favorite toppings, like fresh fruit, whipped cream, or a light glaze. Remember that the key to a successful angel food cake is in the egg whites. Make sure your mixing bowl and utensils are clean and free from any grease, as this can prevent the egg whites from whipping properly.
- For best results, use fresh eggs; older eggs may not whip as well.
- Patience is key when folding the dry ingredients into the egg whites—take your time to ensure the batter retains its airiness.
- This cake is best enjoyed fresh but can be stored for a couple of days at room temperature in an airtight container.
Storage Pro Tips
To keep your angel food cake fresh, store it in an airtight container at room temperature. If you plan to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. When you’re ready to enjoy it again, simply thaw it at room temperature before serving.
Your Questions, Answered
Can I use regular all-purpose flour instead of cake flour?
While you can use all-purpose flour, it won’t yield the same light and tender texture that cake flour provides. If you have to substitute, consider sifting the all-purpose flour multiple times to aerate it.
What can I do if my egg whites won’t whip to stiff peaks?
If your egg whites aren’t whipping properly, ensure that your mixing bowl and beaters are completely clean and free of grease. Also, make sure the egg whites are at room temperature, as cold egg whites will not whip as well.
How can I tell when my cake is done baking?
Your cake is done when it’s golden brown on top and springs back when lightly pressed. You can also insert a toothpick into the center; it should come out clean or with just a few crumbs.
Can I make this cake ahead of time?
Yes! You can make the cake a day in advance. Just make sure to store it properly in an airtight container to keep it fresh before serving.
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Bring It Home
This Angel Food Cake Recipe is a classic that never goes out of style. Its simplicity and elegance make it a favorite among bakers and dessert lovers alike. With just a few basic ingredients and some careful technique, you can create a cake that is not only delicious but also a stunning centerpiece for any gathering. So, roll up your sleeves, grab your mixing bowl, and get ready to whip up a slice of heaven. Your taste buds will thank you!
Angel Food Cake Recipe
Ingredients
Equipment
Method
- Step 1: Prepare Your Ingredients - Begin by gathering all your ingredients and ensuring your egg whites are at room temperature.
- Step 2: Preheat the Oven - Preheat your oven to 350°F (175°C).
- Step 3: Sift the Dry Ingredients - In a medium bowl, sift together the cake flour and half of the granulated sugar.
- Step 4: Whip the Egg Whites - In a large mixing bowl, add the egg whites, cream of tartar, and salt. Beat until foamy, then increase speed to high until soft peaks form.
- Step 5: Add Sugar Gradually - While mixing, gradually add the remaining sugar to the egg whites, one tablespoon at a time, until stiff peaks form.
- Step 6: Incorporate Vanilla - Gently fold in the vanilla extract with a rubber spatula.
- Step 7: Fold in the Dry Ingredients - Carefully fold the sifted flour and sugar mixture into the egg whites in three additions.
- Step 8: Transfer to Cake Pan - Pour the batter into an ungreased angel food cake pan.
- Step 9: Bake - Bake for about 35-40 minutes or until golden brown.
- Step 10: Cool Upside Down - Invert the pan onto a wire rack to cool completely.
- Step 11: Remove from Pan - Once cooled, run a knife around the edges and gently remove it from the pan.
- Step 12: Serve and Enjoy - Slice the cake and serve with fresh berries and whipped cream if desired.
Notes
- Use fresh eggs for the best results; older eggs may not whip well.
- Be patient when folding dry ingredients to keep the batter airy.
- This cake is best enjoyed fresh but can be stored in an airtight container for a couple of days.
