Angel Food Cake Recipe

There’s something magical about a fluffy, airy slice of angel food cake. Its light texture and subtle sweetness make it the perfect dessert for any occasion, from summer picnics to elegant dinner parties. This recipe is a celebration of simplicity, showcasing the beauty of just a few classic ingredients. Whether you’re a seasoned baker or just starting out, this Angel Food Cake Recipe will guide you through the process of creating a cloud-like cake that is sure to impress.

Top Reasons to Make Angel Food Cake Recipe

• Light and Fluffy: The unique texture makes it a delightful treat that feels like a bite of heaven.
• Low in Fat: Made primarily of egg whites, it’s a lighter alternative to traditional cakes.
• Versatile: It pairs beautifully with a variety of toppings, from fresh fruits to creamy frostings.
• Simple Ingredients: With just a handful of pantry staples, you can create something extraordinary.
• Perfect for Any Occasion: Whether it’s a birthday, a holiday gathering, or just a Tuesday, this cake fits right in.

Ingredients at a Glance

• 1 ¾ cups (350 grams) granulated sugar
• 1 cup (120 grams) cake flour
• 2 cups egg whites, at room temperature (about 12 large eggs)
• 1 ½ teaspoons cream of tartar
• ½ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Before You Start: Equipment

• Angel Food Cake Pan: A tube pan allows the cake to rise properly and cool evenly.
• Mixing Bowls: Use a large bowl for whipping egg whites and a separate bowl for dry ingredients.
• Electric Mixer: A stand or hand mixer will make whipping the egg whites a breeze.
• Sifter: Essential for aerating the flour and sugar for a light texture.
• Rubber Spatula: Perfect for folding ingredients together without losing air.

Build Angel Food Cake Recipe Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.

Step 2: Prepare the Pan

Do not grease your angel food cake pan. The batter needs to cling to the sides for proper rising.

Step 3: Sift the Dry Ingredients

In a bowl, sift together the cake flour and ¾ cup of the granulated sugar. This step is crucial for aeration.

Step 4: Whip the Egg Whites

In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until soft peaks form.

Step 5: Gradually Add Sugar

Increase the mixer speed to high and gradually add the remaining sugar (1 cup). Continue beating until stiff peaks form and the mixture is glossy.

Step 6: Add Vanilla

Gently fold in the vanilla extract into the whipped egg whites.

Step 7: Combine Mixtures

Sift the flour and sugar mixture over the whipped egg whites in three additions, gently folding after each addition. Be careful not to deflate the batter.

Step 8: Pour into the Pan

Gently pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula.

Step 9: Bake

Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.

Step 10: Cool the Cake

Remove the cake from the oven and invert the pan immediately. This helps the cake maintain its height as it cools.

Step 11: Remove from Pan

Once completely cool, run a knife around the edges and gently remove the cake from the pan.

In-Season Swaps

• Seasonal Fruits: Top with fresh berries in summer or roasted apples in the fall.
• Flavored Extracts: Experiment with almond or citrus extracts for a twist on the classic flavor.
• Citrus Zest: Add lemon or orange zest to the batter for a refreshing touch.

Chef’s Rationale

The beauty of this Angel Food Cake Recipe lies in its simplicity. Each ingredient plays a vital role: the egg whites provide structure, the sugar sweetens and helps with aeration, while the cake flour keeps the texture light. The cream of tartar stabilizes the egg whites, ensuring they hold their shape. This cake is a testament to the idea that sometimes, less is more.

Best Ways to Store

• Room Temperature: Store the cake covered at room temperature for up to 2 days.
• Refrigerator: Wrap tightly in plastic wrap and refrigerate for up to a week.
• Freezer: Freeze slices in an airtight container for up to 3 months. Thaw at room temperature before serving.

Your Top Questions

Can I use regular flour instead of cake flour?

While you can use all-purpose flour, cake flour is recommended for its lower protein content, which helps achieve a lighter texture.

What can I use instead of cream of tartar?

You can substitute lemon juice or white vinegar, using 1 tablespoon for every ½ teaspoon of cream of tartar.

Why is my cake dense?

A dense cake may result from overmixing the batter or under-whipping the egg whites. Ensure you achieve stiff peaks and fold gently.

How can I add flavor to my angel food cake?

Add herbs, spices, or extracts to the batter. Fresh fruit purees can also be gently folded in for a unique flavor.

The Takeaway

Creating an Angel Food Cake Recipe is not only a rewarding experience but also a delicious one. Embrace the process, and don’t be afraid to experiment with different toppings and flavors. This cake’s lightness and versatility make it a delightful addition to any dessert table. With just a few simple ingredients and some patience, you can master this classic recipe that will leave your family and friends asking for seconds. So, roll up your sleeves, gather your ingredients, and let the baking begin!