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Angel Food Cake

Angel Food Cake Recipe

Angel Food Cake is a light, fluffy, and airy dessert made with simple ingredients like egg whites, sugar, flour, and vanilla. This cake is perfect for special occasions, summer gatherings, or as a lighter treat. The recipe involves whipping egg whites to stiff peaks, gently folding in sifted dry ingredients, and baking in an ungreased tube pan. Once baked, the cake is cooled upside down to maintain its structure. Serve with fresh fruit, whipped cream, or your favorite toppings for a versatile and elegant dessert that’s sure to impress.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 People
Calories 150 kcal

Equipment

  • Mixing Bowls:
  • Electric Mixer or Stand Mixer
  • Fine-Mesh Sieve or Sifter
  • Spatula:
  • Tube Pan (Angel Food Cake Pan)
  • Cooling Rack
  • Serrated Knife
  • Measuring Cups and Spoons:
  • Optional: Bottle or Tall Object for Inversion

Ingredients
  

  • 12 large Egg Whites (approximately 1 ½ cups)
  • 1 cup Granulated Sugar (divided into two ½ cups)
  • 1 cup Powdered Sugar, sifted
  • 1 cup Cake Flour, sifted
  • 1½ teaspoons Cream of Tartar
  • 1½ teaspoons Vanilla Extract
  • ¼ teaspoon Salt

Instructions
 

  • Prepare the Ingredients:
    Preheat your oven to 350°F (175°C). Sift the powdered sugar and cake flour together at least twice to ensure they are well aerated and lump-free. Set aside. Ensure your mixing bowl and whisk are clean, dry, and free of any grease.
  • Whip the Egg Whites:
    In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and salt, then continue beating until soft peaks form. Gradually add the granulated sugar (½ cup at a time), beating on high speed until stiff, glossy peaks form. Mix in the vanilla extract.
  • Incorporate the Dry Ingredients:
    Sift the powdered sugar and flour mixture over the whipped egg whites in small batches. Gently fold the dry ingredients into the egg whites using a rubber spatula. Be careful not to deflate the batter—fold with light, sweeping motions until just combined.
  • Transfer to the Pan:
    Pour the batter into an ungreased tube pan. Smooth the top with a spatula and gently tap the pan on the counter to release any large air bubbles. Place the pan in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Cool and Serve:
    Once baked, invert the pan immediately and allow the cake to cool completely upside down for about 1–2 hours. Once cool, run a knife along the edges to release the cake. Slice with a serrated knife and serve plain, or with your favorite toppings like fresh fruit, whipped cream, or a drizzle of chocolate. Enjoy!

Notes

  1. Egg Whites Are Key
    • Use fresh, room-temperature egg whites for the best results. Older or cold egg whites may not whip up as well.
  2. Do Not Grease the Pan
    • Greasing the pan will prevent the batter from clinging to the sides, which is necessary for the cake to rise properly.
  3. Folding Technique Matters
    • When folding the dry ingredients into the whipped egg whites, use a gentle motion to avoid deflating the batter. Overmixing can result in a dense cake.
  4. Cool Upside Down
    • Cooling the cake upside down is crucial to prevent it from collapsing. Use the legs of the tube pan or place the center over a bottle or sturdy object.
  5. Choose the Right Pan
    • A tube pan with a removable bottom works best for Angel Food Cake. Do not substitute with a bundt pan, as it may not release the cake properly.
  6. Avoid Opening the Oven Early
    • Resist the urge to check on the cake too soon. Opening the oven door can cause the cake to fall. Check only during the last 5 minutes of baking.
  7. Slice with a Serrated Knife
    • Use a serrated knife for clean slices without squishing the cake’s delicate texture.
  8. Flavor Customizations
    • Add a twist by incorporating citrus zest, almond extract, or other flavorings into the batter. Keep the balance of wet and dry ingredients consistent.
  9. Store Properly
    • Store leftover cake in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage. Always allow the cake to cool completely before storing.
  10. Great Toppings
  • Angel Food Cake pairs well with fresh berries, whipped cream, chocolate ganache, or fruit sauces. Customize toppings to suit your preference or occasion.
Keyword Angel Food Cake Recipe