Angel Food Cake
User Reviews
4.9
Angel Food Cake
Description
This Angel Food Cake recipe relies on fresh egg whites beaten vigorously with cream of tartar, vanilla, and optional almond extract to create a stable, glossy foam. Gradual incorporation of granulated sugar during whipping helps produce stiff peaks that provide lift and structure. A combined mixture of powdered sugar and flour is folded gently into the foam to maintain airiness, forming a batter that bakes into a light texture.
Careful folding and avoidance of scraping the bowl sides prevents deflating the meringue. The cake is baked at a moderately high temperature in a tube pan until set and lightly browned. The finished product is spongy yet tender, offering a mild vanilla flavor with a subtle almond note if used.
Angel Food Cake is commonly served with fresh strawberries and homemade whipped cream, providing sweetness and freshness that contrast the cake's delicate flavor and texture. It can be stored at room temperature in an airtight container for several days or frozen wrapped tightly for longer preservation.
Using fresh egg whites is essential as carton whites rarely whip properly to stiff peaks.Ensure bowls and utensils are completely grease-free to achieve maximum egg white volume.Beat sugar in gradually during whipping until fully dissolved, indicated by the absence of grainy scraping sounds.Use an electric mixer or stand mixer rather than whipping egg whites by hand for best results and to save time.Stiff peaks are reached when peaks hold their shape firmly without folding back.Store the cooled cake at room temperature in an airtight container up to 3-5 days or freeze wrapped tightly for up to 3 months.
Ingredients
- 1 ¼ cup powdered sugar
- ¾ cup + 2 Tablespoons all-purpose flour OR you can use 1 cup/110g of cake flour
- 1 ½ cups egg 10-12 egg whites, white, room temperature preferred
- 1 ½ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ¼ teaspoon salt
- 1 cup granulated sugar
- strawberries optional, homemade whipped cream for topping
- Whipped Cream optional, homemade whipped cream for topping
Instructions
- Preheat oven to 375F (190C).
- In a medium sized bowl, whisk together powdered sugar and flour and set aside.
- In the bowl of a stand mixer (see note ³ for my success tips), combine egg whites, cream of tartar, vanilla and almond extracts and salt. Mix well.
- With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About every 15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
- Beat until stiff peaks⁴ form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
- Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
- Spread the mixture evenly into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
- Bake the cake on the center rack of your 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
- Immediately upon removing from oven, invert the cake onto a bottle or can and allow it to cool completely.
- Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
- Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
Notes
- Fresh egg whites work best for achieving stiff peaks; avoid carton egg whites as they do not whip well.
- Make sure all bowls and utensils are completely clean and free of grease before whipping egg whites.
- Add granulated sugar gradually during whipping, waiting for each addition to dissolve to avoid grainy texture.
- Use an electric or stand mixer for efficient whipping; hand whipping is possible but time-consuming and tiring.
- Look for stiff peaks that hold shape firmly without folding back when removing beaters.
- Store the cake in an airtight container at room temperature for up to five days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 194kcal | 10% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 100mg | 4% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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