A wonderful Angel Food Cake recipe that will never fail you. This cake rises beautifully and is airy and fluffy. If you store the cake in the refrigerator, it stays moist and flavorful for up to 5 days. Follow the recipe and the video to achieve a fail-proof angel food cake. This cake is easy to make, but you have to pay attention to the method mentioned in the instructions below!
What is Angel Food Cake?
A white and light cake, it has tender crumbs inside, and you won’t find egg yolks, butter, oil, or milk in this recipe. This cake is much lighter than my Devilish Chocolate Cake. Angel food cake has egg whites, sugar, and flour.
It is important to follow the recipe and tips mentioned. There is no baking powder used to help the cake rise, we depend on egg whites that we have beaten until it reaches a stiff peak, and we also depend on the method of folding the flour with the egg whites while maintaining the volume of the beaten egg whites.
How to serve the angel cake?
Usually, angel food cake is used to make shortcakes, and you can serve it with whipped cream, fruits, or you can enjoy it with a chilled glass of milk.
You didn’t use cream of tartar!
I don’t use cream of tartar in my recipes. I have nothing against the cream of tartar, but instead, I depend on properly beating the egg whites to reach the stiff peak and from my experience once you master that and master the right way of folding the batter with the egg whites you will never need cream of tartar.
When you reach a stiff peak, stop beating the egg whites.
Not greasing the baking pan
Angel food cake rises because of the egg whites, and the ungreased baking pan will allow the cake to continue rising. The batter sticks to the edges of the baking pan and rises; If greased, the batter will rise and then drop. Use the angel food cake pan; it is easier when releasing the cake.
What to do with the egg yolks?
Can we store Angel Food Cake?
Angel food cake ingredients
Egg whites: When you separate the whites from the yolk, make sure not a drop from the yolk finds its way to the whites. Otherwise, the egg whites will not reach a stiff peak.
Fine sugar: Use fine sugar because it will mix in the batter quickly and will dissolve properly when baking the cake. In the notes below, I have explained how to turn granulated sugar to fine.
Cake flour: Since this cake is delicate and airy, it is best to use cake flour instead of a heavier flour like all-purpose flour. In the notes, I have explained how to make cake flour from mixing all-purpose flour with cornstarch.
Salt: Adding salt to dessert balances the sweetness and enhances the flavor.
Vanilla: I have used vanilla extract to add vanilla flavor to the cake, but you can use lemon extract or orange extract.
Angel Food Cake Recipe
- 5 egg whites (151 grams room temperature)
- ½ cup fine sugar to sift with flour Read the notes below
- ¼ teaspoon fine sugar to add to the egg whites while beating
- ½ cup cake flour read the notes below on how to make a substitute
- ¼ teaspoon salt
- ½ teaspoon vanilla
- Preheat oven to 350F/180I have used 7-inch angel food cake pan for this recipe. Make sure the pan is clean and dry.
- Sift the flour with half a cup of fine sugar and keep aside.
- In a mixing bowl, add the egg whites and beat until it forms a white foam. Gradually add the sugar while beating the egg whites.
- Add the salt and the vanilla to the egg white and continue beating until it reaches a stiff peak.
- Gradually and in three additions, add the flour and sugar mixture to the egg white and gently fold the batter.
- Spoon the batter in the baking pan and then run a knife through the batter as if writing the letter “S” to remove any air bubbles within the batter.
- Bake the cake for 30 minutes on the top shelf of the oven. Do not open the oven door before 25 minutes of baking.
- Flip the pan over a cooling rack and allow the cake to cool for one hour.
- Run a butter knife around the edges of the cake and gently release the cake.
- Dust the cake with confectioner’s sugar and decorate with fresh fruit.
- Serve with cream.
This recipe was adapted from Cooks Illustrated.
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