Homemade Angel Food Cake Recipe
User Reviews
5
Homemade Angel Food Cake Recipe
Description
This Angel Food Cake recipe uses 12 egg whites whipped with cream of tartar and vanilla until stiff peaks form, incorporating sifted cake flour, sugar, and salt folded gently into the foam to retain airiness. The batter is poured into a tube or Bundt pan, which provides structure and allows heat to circulate evenly. The cake is baked until light and springy, resulting in a tall, fluffy cake with a pale crumb and gentle vanilla aroma.
The texture is soft and spongy due to the extensive whipping of egg whites which trap air, forming the cake's lift without using butter or yolks. The use of fine cake flour also contributes to the lightness. The final cake is typically cooled upside down in the pan to maintain its volume and prevent collapse.
Angel Food Cake is traditionally served plain or with fresh fruit and whipped cream, offering a light dessert option that contrasts richer, denser cakes. It complements tea or coffee well and can be used as a base for layered desserts.
According to notes, you can prepare this cake up to two days before serving and store it covered at room temperature for up to four days or refrigerate it for up to six. It is not recommended to freeze the cake as its texture does not preserve well. If using regular granulated sugar instead of caster sugar, pulsing the sugar in a food processor improves texture. A stand or hand mixer can be used for whipping the egg whites. Thoroughly folding the flour mixture without deflating ensures the ideal airy texture.
Ingredients
- 2 cups sugar
- 1 cup cake flour
- ¼ teaspoon salt sea salt
- 12 egg white
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla
Instructions
- Preheat the oven to 350°.
- Pulse the sugar 30-35 times at high speed in a food processor.
- Sift the sugar and then divide it in half into two separate bowls.
- Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
- In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
- Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
- Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar at a time to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
- Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
- Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
- Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
- Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
- Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.
Notes
- The cake can be made up to two days in advance to allow flavors to settle.
- Store the finished cake covered at room temperature for up to four days, or refrigerate it to extend freshness up to six days.
- Freezing angel food cake is not recommended, as it affects the delicate texture.
- If caster sugar is unavailable, pulsing granulated sugar in a food processor before use helps achieve a finer texture.
- You can use either a stand mixer or an electric hand mixer effectively for whipping egg whites.
- Be gentle and thorough when folding the flour-sugar mixture to maintain the airiness of the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 99mg | 4% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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