Angel Food Cake Recipe
User Reviews
5
Angel Food Cake Recipe
Description
The Angel Food Cake relies on whipped egg whites combined with cake flour and sugar, allowing it to achieve a soft, cloud-like texture. Whipping the egg whites with cream of tartar and salt stabilizes them, while adding sugar gradually ensures a glossy, voluminous meringue. Folding in the sifted flour and sugar mixture gently preserves the air in the batter, crucial for the cake’s height and lightness. The lemon juice and vanilla add subtle flavor notes without heavy richness.
Baked in an ungreased tube pan, the cake obtains its characteristic structure and rises evenly with a delicate crust and tender interior. Once baked, it pairs well with cold whipped cream garnished with edible flowers and fresh fruit, enhancing its lightness with fresh sweetness and visual appeal.
Using room temperature egg whites and a clean metal mixing bowl helps achieve the best volume. Avoid greasing the pan to allow the batter to cling and rise properly. This cake is ideal for those seeking a non-butter cake with a soft, airy texture that’s easy to slice and serve chilled or at room temperature.
For optimal results, weigh egg whites and ensure they’re fresh and at room temperature. Only use an unlined tube pan, as nonstick pans prevent proper cake rise and texture.
Ingredients
For the cake:
- 1 cup cake flour sifted (85 grams after sifting, bleached
- 1 1/2 cups granulated sugar sifted and divided in half
- 11 to 12 egg at room temperature, large, fresh, white
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt fine
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice fresh
For the whipped cream:
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- Edible Flowers for garnish
- Fresh fruit for garnish
Instructions
Make the cake:
- Adjust the oven rack to the middle position. Preheat the oven to 325°F.
- In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the sugar. Set aside.
- In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low until just beginning to froth. Add the cream of tartar and salt and beat on medium speed until soft cloud-like mounds appear.
- Gradually add in the remaining 3/4 cup of sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks. Add in the vanilla and lemon juice until just combined.
- Sprinkle about 1/4 cup of the flour/sugar mixture over the egg white mixture. Gently fold in with a large rubber spatula. Repeat until all of the flour mixture has been gently stirred in.
- Gently scrape the mixture into an ungreased tube pan, smoothing the top with a spatula. Tap the pan against the counter to release any large air bubbles and settle the batter.
- Bake until the cake is golden brown and the top springs back when firmly pressed, about 45 minutes.
- If your tube pan has prongs around the rim for lifting, invert the pan onto them. Let the cake cool completely upside down, at least 2 hours. Don’t worry – it won’t fall out of the pan!
- To unmold, run a plastic/silicone knife around the edge of the pan, being careful not to separate the crust. Slide the cake out of the pan and cut around the removable bottom to release. Place the cake bottom side up on a serving platter.
Make the whipped cream:
- In the bowl of an electric stand mixer fitted with the whisk attachment, combine the cream and sugar. Whip until soft peaks form. Spread all over the top of the cake. Decorate with any garnishes.
To serve:
- Use a sharp serrated knife to gently cut slices. Cake should be served the day it’s made.
Notes
- Use a very clean metal mixing bowl (not glass or plastic) to whip egg whites for optimal volume.
- Weigh egg whites to achieve the correct amount, especially when using different sources like pasture-raised eggs.
- Avoid using carton liquid egg whites as they do not whip well.
- Ensure egg whites are fully at room temperature before whipping.
- Use only an ungreased, unlined tube pan for proper cake rise; nonstick pans are not suitable.
User Reviews
Overall Rating
5
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