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Angel Food Cake is a light, airy dessert that feels like biting into a sweet cloud. Perfect for any occasion, this cake is a crowd-pleaser with its delicate texture and subtle vanilla flavor. Whether you're a seasoned baker or a newbie, this recipe is straightforward and rewarding. Let's dive into making this heavenly treat!
The name of the recipe: Angel Food Cake Recipe
Ingredients:
- 1 cup sifted cake flour
- 1.5 cups divided granulated sugar
- 12 room temperature egg whites
- 1.5 tsp cream of tartar
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, sift together the cake flour and 3/4 cup of the sugar. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until foamy.
- Gradually add the remaining 3/4 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
- Gently fold in the vanilla extract.
- Sift the flour mixture over the egg whites in small batches, gently folding after each addition until just incorporated.
- Spoon the batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife to remove air pockets.
- Bake for 40-45 minutes, or until the cake springs back when lightly touched.
- Invert the pan and let the cake cool completely before removing from the pan.
What You Will Need
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What you will need to make angel food cake
- Cake flour: Provides a light, airy texture essential for the delicate structure of this cake.
- Granulated sugar: Sweetens the cake and helps stabilize the egg whites for a fluffy texture.
- Egg whites: Create the cake's volume and lightness, forming the base of the batter.
- Cream of tartar: Stabilizes the egg whites, ensuring they maintain their structure during baking.
- Vanilla extract: Adds a subtle, sweet flavor that complements the cake's light texture.
Essential Tools and Instruments
What tools/instruments will be needed to make Angel Food Cake Recipe
- Sifter: Ensures the cake flour is light and free of lumps, creating a smooth batter.
- Mixing bowl: Holds the egg whites and other ingredients while mixing.
- Electric mixer: Beats the egg whites to stiff peaks, essential for the cake's airy texture.
- Tube pan: Provides the structure needed for the cake to rise properly.
- Spatula: Gently folds the flour mixture into the egg whites without deflating them.
- Knife: Cuts through the batter in the pan to remove air pockets.
Angel Food Cake
A light and fluffy cake made with egg whites and no butter. Perfect for a guilt-free dessert.
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Ingredients:
Main Ingredients
- 1 cup cake flour sifted
- 1.5 cups granulated sugar divided
- 12 egg whites room temperature
- 1.5 tsp cream of tartar
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, sift together the cake flour and 3/4 cup of the sugar. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until foamy.
- Gradually add the remaining 3/4 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
- Gently fold in the vanilla extract.
- Sift the flour mixture over the egg whites in small batches, gently folding after each addition until just incorporated.
- Spoon the batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife to remove air pockets.
- Bake for 40-45 minutes, or until the cake springs back when lightly touched.
- Invert the pan and let the cake cool completely before removing from the pan.
Notes:
Make sure to use an ungreased pan to help the cake rise properly.
Read more: Dump Cake Recipe
Nutrition value:
Calories: 160kcalCarbohydrates: 36gProtein: 4gSodium: 210mgPotassium: 120mgSugar: 30gCalcium: 2mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the cake batter as directed.
- Pour batter into the tube pan.
- Cover the pan with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake the cake as directed.
- Let it cool completely.
- Remove from the pan.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Did you know that cream of tartar in angel food cake helps stabilize the egg whites and gives the cake its light, airy texture?
Frequently Asked Questions
FAQ:
Can I use all-purpose flour instead of cake flour?
No, cake flour is lighter and gives the cake its airy texture.
How do I know when the egg whites are beaten enough?
They should form stiff peaks that hold their shape when you lift the beaters.
Why do I need to invert the pan while cooling?
Inverting prevents the cake from collapsing as it cools.
Can I add other flavors to the cake?
Yes, you can add almond extract or lemon zest for a different flavor.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days.
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