Angel food cake is a delicate and ethereal dessert that’s loved for its light and fluffy texture. Made primarily from egg whites, sugar, and flour, this cake is perfect for those who prefer a lighter, less sweet treat. Follow this simple recipe to create your own heavenly angel food cake at home.
Ingredients:
For the Angel Food Cake:
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- 1 cup (120g) cake flour
- 1 and 1/2 cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For Serving (Optional):
- Fresh berries
- Whipped cream
- Powdered sugar for dusting
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Have an ungreased angel food cake pan ready.
2. Prepare the Dry Ingredients:
- In a small bowl, sift together the cake flour and 3/4 cup (150g) of granulated sugar. Set aside.
3. Whip the Egg Whites:
- In a large mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and salt, and continue beating until soft peaks form.
- Gradually add the remaining 3/4 cup (150g) of granulated sugar, about 1 tablespoon at a time, while continuing to beat the egg whites.
- Beat until stiff, glossy peaks form. Be careful not to overbeat.
4. Fold in the Flour Mixture:
- Gently fold the sifted flour mixture into the beaten egg whites in three additions, being careful not to deflate the batter.
- Fold in the vanilla extract and almond extract (if using) until just combined.
5. Bake the Cake:
- Spoon the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely while still in the pan, about 1-2 hours.
6. Unmold the Cake:
- Once the cake is completely cooled, run a knife around the inner and outer edges of the pan to loosen the cake.
- Gently tap the pan on the counter to release the cake.
- Carefully lift the inner tube of the pan to release the cake from the bottom.
7. Serve and Enjoy:
- Slice the angel food cake with a serrated knife and serve with fresh berries, whipped cream, or a dusting of powdered sugar, if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips for the Perfect Angel Food Cake
- Room Temperature Egg Whites: Allow the egg whites to come to room temperature before whipping for best results.
- Gentle Folding: When folding in the flour mixture, use a gentle hand to avoid deflating the egg whites and losing volume.
- Cooling Upside Down: Cooling the cake upside down in the pan helps prevent it from collapsing due to its delicate structure.
- Use an Angel Food Cake Pan: An angel food cake pan is essential for this recipe as the cake needs to cling to the sides as it cools to maintain its airy texture.
FAQ’s
1. Can I use all-purpose flour instead of cake flour?
- Cake flour gives angel food cake its light and airy texture, but you can substitute it with all-purpose flour if needed. However, the texture may be slightly denser.
2. Can I omit the almond extract?
- Yes, you can omit the almond extract if you prefer or if you have allergies. The cake will still be delicious with just vanilla extract.
3. Can I freeze angel food cake?
- Yes, angel food cake freezes well. Wrap individual slices tightly in plastic wrap and aluminum foil, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
4. Can I make this cake in advance?
- Angel food cake is best served fresh, but you can bake it a day in advance and store it in an airtight container at room temperature.
5. Why did my angel food cake collapse?
- Overmixing the batter, underbaking, or improperly cooling the cake can cause it to collapse. Follow the recipe carefully and avoid opening the oven door while the cake is baking.