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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
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:
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Nutrition value:
Keywords:
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?
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