Angel Food Cake Recipe
User Reviews
4.9
Angel Food Cake Recipe
Description
The Angel Food Cake Recipe relies on whipped egg whites combined with superfine sugar and sifted cake flour. The use of cream of tartar stabilizes the egg whites, allowing the mixture to incorporate air and form a light meringue-base batter. The careful folding technique ensures the cake remains airy and won’t deflate, maintaining a delicate crumb once baked in an ungreased tube pan. Vanilla extract imparts a gentle flavor throughout.
Because the pan is left ungreased, the batter clings to the sides and tube center while baking, supporting the cake’s height and structure. After baking, the cake can be sliced with a serrated knife to avoid compressing the soft texture. This cake works well served on its own or topped with fresh fruit or whipped cream for added taste and presentation.
Measuring flour accurately by weight or using the spoon-and-level method prevents excess flour that would toughen the cake. Keeping egg whites free of yolk is essential for proper whipping. Bringing egg whites to room temperature before beating improves volume and stability. The notes emphasize these tips and recommend no greasing of the pan and gentle folding of the dry ingredients to protect the meringue.
Ingredients
- 1¾ cups granulated sugar (350g)
- 1 cup cake flour (112g)
- ½ teaspoon salt
- 1½ cups egg 10-12 large eggs) (355g, large, whites
- 1½ teaspoons cream of tartar
- 1½ teaspoons vanilla extract
Instructions
- Position an oven rack in the bottom third of your oven and preheat the oven to 350°F. Have a 9 or 10-inch ungreased tube pan (16-cup capacity) ready.
- Place the sugar in a food processor and blend until the sugar is very finely ground, about 1 minute. (This creates superfine sugar, perfect for dissolving into egg whites!) Remove 1 cup of the fine sugar (200g), leaving the rest in the food processor.
- To the food processor, add the cake flour and salt. Pulse 10 times.
- Set a fine mesh sieve over a medium bowl. Sift the reserved 1 cup of fine sugar into the bowl. Discard any large grains caught by the sieve.
- Place the same sieve over a separate large bowl and add the sugar and flour mixture. Sift the sugar and flour together into the large bowl and set aside.
- In a clean, large mixing bowl, combine the egg whites and cream of tartar. Use an electric hand mixer or a stand mixer fitted with the whisk attachment and beat the egg whites on low speed until they turn frothy on top, about 1 minute.
- Once the egg whites become frothy, increase the speed to medium and sprinkle the reserved 1 cup of fine sugar 1 tablespoon at a time into the egg whites. Once the sugar is incorporated, beat the egg whites until soft, glossy peaks form. This will take about 5 minutes overall. Add the vanilla and beat on low speed just until incorporated.
- Sift a third of the flour and sugar mixture over the egg whites and gently fold in the dry ingredients with a spatula. Repeat two more times.
- Transfer the batter to a clean, ungreased tube pan. Smooth the top and clean off the sides of the pan. Gently tap the pan on the counter a few times or run a knife or skewer through the batter to help break up any large air bubbles that may have gotten trapped.
- Bake for 35 to 40 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean.
- Invert the pan onto the counter and allow the cake to cool upside-down in the pan for at least 1 hour. Most angel food cake pans have feet at the top so the cake can cool upside down but if yours doesn't just invert onto a wire rack.
- Once the cake is completely cooled, run a thin knife along the outer edge between the cake and the pan, and around the center tube, then pull the center-piece out to remove the cake. Run the knife along the bottom of the pan and invert onto a cake stand. Place the cake on a serving plate and dust with powdered sugar, if desired. Serve alone or with whipped cream and berries.
Notes
- Measure cake flour by weight or fluff and spoon into measuring cup, leveling it off to avoid excess flour.
- Separate eggs carefully while cold, avoiding any yolk in the whites to ensure proper whipping.
- Allow egg whites to come to room temperature before beating for better volume.
- Do not grease or oil the cake pan; batter needs to cling to pan sides to rise correctly.
- Fold dry ingredients gently into whipped egg whites to avoid deflating the meringue.
- Use a serrated knife to slice the finished cake to preserve its airy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 148mg | 6% |
| Potassium | 123mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 0.2IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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