Homemade Angel Food Cake
User Reviews
5
Homemade Angel Food Cake
Description
Homemade Angel Food Cake relies on properly whipped egg whites combined gently with sifted flour, salt, and sugar to achieve its signature airy structure. Baking in a tube pan without grease allows the batter to cling and rise evenly, producing a soft crumb with a tender, spongy texture.
The method involves careful folding of the flour mixture into stiff egg whites to preserve the volume. Once baked and cooled upside down in the pan, the cake is sliced horizontally and layered with a mixture of whipped cream and mascarpone along with fresh berries, increasing moisture and complementing the subtle sweetness.
This cake can be served sliced with additional fresh fruit or sweetened cream on the side. It's a classic light dessert suitable for spring or summer meals, offering balance to richer dishes.
The recipe includes tips for making cake flour at home by substituting cornstarch for part of the all-purpose flour, which helps maintain the desired lightness. Proper storage in airtight containers ensures freshness for days, and the cake can also be frozen wrapped tightly for longer preservation.
Ingredients
FOR THE CAKE
- 1 cup all-purpose flour or cake/pastry flour
- ¼ teaspoon salt
- 1¼ cups sugar divided
- 8 egg white, room temperature
- ½ teaspoon lemon juice or 1 teaspoon cream of tartar
- 1 teaspoon vanilla
TOPPING
- 1¼ cups cream whipping or whole
- ½ cup mascarpone
- 1 tablespoon powdered sugar aka icing sugar
- 2-3 cups Berry of choice, more if desired
Instructions
- Pre-heat oven to 350F (180C).
FOR THE CAKE
- In a medium bowl sift together the flour, salt and ¼ cup sugar 3 times.
- In a large bowl with hand beaters or the bowl of a stand mixer with the whisk attachment beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form.
- Gradually add one cup of sugar (a little at a time), continue beating until stiff peaks form (don't over beat).
- With a spatula fold in the flour mixture (a quarter cup at a time), gently fold until combined (do not over fold). Spoon into an ungreased 9 inch tube pan (angel food cake pan). Gently cut through the batter with a metal knife to eliminate any air bubbles.
- Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool the cake upside down in the pan.
- Remove from the pan (you will need to carefully run your knife around the edges to help release the cake) slice the cake in two layers, spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Enjoy!
FOR THE TOPPING
- In a medium bowl beat together the cream, mascarpone and icing sugar (be sure to sift the icing sugar into the bowl to eliminate any lumps), beat until thick.
Notes
- To make cake or pastry flour at home, replace 2 tablespoons of all-purpose flour per cup with cornstarch and sift to combine well.
- The cake pairs well with various fillings, such as lemon curd or Chantilly cream, and fresh fruit toppings.
- Store the finished cake wrapped or in an airtight container up to two days at room temperature or up to one week refrigerated.
- Freeze wrapped tightly in foil or plastic wrap for four to six months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 116mg | 5% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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