Angel Food Cake
User Reviews
5
Angel Food Cake
Description
This Angel Food Cake recipe uses a large amount of egg whites, cream of tartar to stabilize the meringue, and a mixture of granulated and powdered sugars combined with cake flour and a small amount of baking powder. The egg whites are beaten to soft peaks before sugar and flavor extracts are gently folded in. The dry ingredients are then folded in gradually to preserve the air incorporated. Baking without greasing allows the cake to climb the sides of the pan for height and structure. Cooling the cake inverted prevents it from shrinking.
The flavor is subtly sweet with vanilla and almond extracts providing a light aroma. The crumb is airy with a tender, melt-in-your-mouth quality typical of angel food cake.
Cooling the cake upside down for an hour helps maintain its height and moist crumb. Use a clean glass bowl for beating the egg whites to ensure they reach full volume and separate yolks carefully to avoid any bits in the whites. Avoid opening the oven door during baking to prevent collapse.
Ingredients
- 1 ¼ cups egg about 12 eggs, white
- ⅛ teaspoon salt
- 1 ¼ teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup cake flour
- ½ cup powdered sugar
- ½ teaspoon baking powder
Instructions
- Preheat oven to 325°F.
- Combine egg whites and salt in a stand mixer or bowl. Beat on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form. Gently fold in granulated sugar and extracts.
- Place flour, powdered sugar, and baking powder in a bowl and gently whisk. Fold into the egg mixture ¼ cup at a time until incorporated.
- Pour the batter into an ungreased angel food cake pan. Use a knife to gently cut through the batter and remove some of the larger air bubbles.
- Bake at 325°F for 45-55 minutes or until the cake is golden and the cake springs back when touched.
- Gently remove the pan from the oven and invert the cake pan (cool the cake pan upside down) (see notes) for 1 hour as it cools.
Notes
- Separate eggs while cold for easier separation but let whites come to room temperature before beating for better volume.
- Use a clean glass bowl free from oils to achieve the best egg white peaks.
- Beat egg whites only until soft peaks form to ensure proper texture.
- Do not grease the pan to allow the batter to cling and rise properly.
- Invert the cake pan when cooling to prevent the cake from collapsing; if your pan has no feet, use a large bottle to support the pan.
- Avoid opening the oven door during baking to maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205 | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 101mg | 4% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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