Angel Food Cake Recipe

Do you want to know how to make the best angel food cake recipe? If so, Welcome back to another post and this time it’s a very-very tasty recipe! It’s a sweet cake type recipe that requires thorough perfection, which is why today in this post I am going to list some tips, ingredients and the recipe to make this delicious sweet dish.

angel food cake recipe

It’s a recipe made from heaven and only requires 6 ingredients, after all, it is a low fat cake recipe made mostly from egg whites, cake flour, and white sugar. It has a chewy light brown crumb exterior and is white on the inside, it is light, tender and easy to make. To perfect it, you must follow each and every step to have a delicious outcome. Let’s get started!

Ingredients

  • 1x 1/4 cups cake flour

  • 1x 3/4 cups white sugar

  • 1/4 teaspoon salt (to add flavor)

  • 1x 1/2 cups egg whites (carton egg whites or frozen ones are not required as they may affect the puffiness of your cake)

  • 1 teaspoon cream of tartar (It is used to stabilize the whipped egg whites, otherwise the cake would just collapse.)

  • 1/2 teaspoon vanilla extract (adds flavor)

  • 1/2 almond extract (adds flavor)

Please remember that your egg whites must be at room temperature, a clean and dry bowl is also crucial and required. Beat the egg whites carefully as your main aim is to stiff peaks. If everything goes well, the mixture should be thick, glossy, sticky, and full. Using an electric mixer may over-beat your mixture causing your cake to sink, so stir it gently with your hand. Of course, you can use electric mixer while beating your egg whites but for ingredients it’s different.

Directions

  • Beat the egg whites so that they form stiff peaks, then proceed to add cream of tartar, vanilla, and almond extract.
  • Sift the flour, sugar, and salt together. Repeat 5 times.
  • Combine the egg whites gently with the dry ingredients and pour into a 10-inch ungreased tube pan.
  • In a cold oven, put the cake pan. Switch on the oven; set it at 325 ° F (165 ° C). Cook until cake is golden brown for about an hour.
  • Invert the cake and let it cool down in the oven. Remove from the pan when properly cooled.

Why do you have to invert your angel food cake?

The delicate egg whites that we have spent time whipping to stiff peaks are responsible for extremely light and airy texture. But, they still remain fragile while fresh out of the oven, thus inverting the cake can cause the cake to collapse in on itself and deflate according to the gravity.

Only do it after you have finished baking your cake, it will also help with its height and its fluffiness. Just invert it while it cools, place the center or neck of the tube pan on an empty can and a bottle and allow it to completely cool there with extra care of course. You can also do soft peaks instead of stiff peaks as they continue to expand in the oven making your cake round and fluffy.

What is the average temperature for best angel food cake recipe?

The angel food cake can survive at least 2 days at room temperature if stored in an airtight container.

Is angel food cake freezable?

angel food cake recipe

Yes, it is, although fresh out of the oven tastes much better, you can plastic wrap your cake in an aluminum foil and let it freeze. You can freeze this cake for up to 1-4 months.

If you want to thaw your wrapped angel food cake, just put it in a refrigerator the night before you intend to serve it and allow it to cool in your refrigerator.

Is bundt pan suitable for angel food cake?

No, it is not, you will have a hard time getting it out in one piece which is why you can use a tube pan instead with a flat bottom and straight sides.

Are cupcakes possible with this recipe?

Yes, of course! Just use the exact recipe with cupcake liners instead. You need to fill each cupcake liner with batter bake on 375 F (190C) for about 12 minutes. Let it completely cool, after the cooling process, you should have about 24 cupcakes if you followed the recipe right. For extras, you can top strawberries and whipped cream.

Conclusion

Hopefully, this recipe was easy enough for everyone reading this post right now. It is a simple cake recipe that is easy to make if you follow the steps correctly and have a basic idea of baking cakes. For extras, you can use strawberries and whipped cream or top almonds on top of the cake for an extra crunchy taste.

It isn’t called “angel” just for any reason, it’s called “angel” because this cake is smooth, fluffy and tastes just awesome! Trust me, I have tried it.

Angel Food Cake Recipe

Course: DessertCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

25

minutes
Cooking time

40

minutes
Calories

1531

kcal
Total time

75

minutes

This recipe only requires 6 ingredients which are very easy to make! The fluffy, tall and smooth texture makes this cake tasty and sweet. It is a low fat cake and does not require much more. For best results, follow the directions.

Ingredients

  • 1x 1/4 cups cake flour

  • 1x 3/4 cups white sugar

  • 1/4 teaspoon salt (to add flavor)

  • 1x 1/2 cups egg whites (carton egg whites or frozen ones are not required as they may affect the puffiness of your cake)

  • 1 teaspoon cream of tartar (It is used to stabilize the whipped egg whites, otherwise the cake would just collapse.)

  • 1/2 teaspoon vanilla extract (adds flavor)

  • 1/2 almond extract (optional, adds flavor)

Directions

  • Beat the egg whites so that they form stiff peaks, then proceed to add cream of tartar, vanilla, and almond extract.
  • Sift the flour, sugar, and salt together. Repeat 5 times.
  • Combine the egg whites gently with the dry ingredients and pour into a 10-inch ungreased tube pan.
  • In a cold oven, put the cake pan. Switch on the oven; set it at 325 ° F (165 ° C). Cook until cake is golden brown for about an hour.
  • Invert the cake and let it cool down in the oven. Remove from the pan when properly cooled.

Recipe Video

Notes

  • Use only fresh egg whites instead of frozen ones or egg whites from a carton.
  • If you are going to freeze your angel food cake, please wrap it up in plastic and in an aluminum foil and put in your refrigerator, this way your cake will last for at least 4 months.
  • Only use tube pan instead of bundt pan or else your cake will fall off.
  • It is crucial for the cake to be inverted for the best results possible.
  • Use minimum temperature as per the post, do not over-heat the cake.
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