Angel Food Cake
There’s something magical about a classic angel food cake. Light as a cloud and subtly sweet, it’s one of those desserts that just feels heavenly from the first bite. I’ve always believed that the best treats come from the heart, and this homemade angel food cake recipe is one that I genuinely cherish. Not only is it an easy-to-follow angel food cake recipe, but every time I make it, I’m reminded of fond memories shared with family over tea and laughter.
While many might be intimidated by the idea of making an angel food cake from scratch, I promise you, it’s simpler than it seems. The key lies in treating the egg whites with care and ensuring the dry ingredients are folded in just right. And with the detailed steps below, even a novice baker can master this airy dessert. When you take that first slice of this angel food cake topped with fresh berries or a dollop of whipped cream, you’ll understand why I always prefer this homemade version over store-bought any day.
Why You’ll Love This Homemade Angel Food Cake
- Simple Ingredients: Made with everyday ingredients like egg whites and granulated sugar, there’s no need for a special trip to the store.
- Versatile: Angel food cake serves as a perfect base for a variety of toppings. Think fresh berries, a drizzle of chocolate, or even a scoop of ice cream.
- Light Texture: When done right, angel food cake has an airy, cloud-like consistency, and this recipe nails it every time.
- Naturally Low-Fat: Without the need for butter or oil, this cake is a lighter dessert option that doesn’t skimp on flavor.
- Memory Maker: Baking this cake not only fills your kitchen with a delightful aroma but also creates memories. Whether it’s a Sunday brunch or a special occasion, this cake is sure to be remembered.
- Baking Success: With clear steps and easy-to-follow instructions, even if you’re new to baking, you can achieve a beautifully risen and golden cake.
- Perfect way to use leftover egg whites: If you find yourself making a recipe that only calls for egg yolks and you’re left with a bunch of leftover egg whites, angel food cake is a sweet treat that is perfect for them!
Ingredients for Your Angel Food Cake:
- Egg Whites: These provide structure and a light airy texture to the cake. Ensure they’re at room temperature for best results.
- Cream of Tartar: This stabilizes the egg whites and ensures they reach their full volume when whipped.
- Granulated Sugar: This sweetens the cake and helps the texture become tender.
- Vanilla Extract: For a hint of classic flavor.
- Almond Extract: (optional) This adds a slight nutty depth, complementing the vanilla.
- Cake Flour:(not self-rising) Sifted cake flour ensures the cake is light and fluffy. Remember, it’s not the same as all-purpose flour!
- Salt: Just a pinch enhances the cake’s overall flavor.
How To Make A Light And Airy Angel Food Cake
- Preheat the oven and sift the cake flour with a portion of the granulated sugar. Repeat this process two or three times. This ensures the flour and sugar are well-mixed and aerated, which contributes to the cake’s light texture.
- In a large clean bowl, beat the egg whites until they are foamy. This is easier if the eggs are at room temperature. Add the cream of tartar and continue to beat, while gradually adding the remaining sugar. Beat until the egg whites reach stiff peaks. Add vanilla and almond extract if using, and mix in gently.
- Gently fold in the flour and sugar mixture, one-third at a time, into the egg white mixture. Use a spatula, and be careful not to deflate the egg whites. Fold – (do not stire or mix) until just combined.
- Pour the batter into the ungreased tube pan, smoothing the top with a spatula.
- Bake in the preheated oven until the top is golden brown and springs back when lightly touched. A cake tester inserted into the cake should come out clean.
- Invert the tube pan (turn it upside down) on a cooling rack. This allows the cake to maintain its height while cooling. Allow the cake to cool completely in the pan.
- Once the cake is cooled, run a knife around the edges of the pan, and then around the inner tube, to help release the cake. Lift the tube out of the pan, then gently use the knife to release the cake from the tube.
- Serve the angel food cake with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Tips for making the best Angel Food Cake
- Room Temperature Egg Whites: Using egg whites at room temperature will yield better volume when whipping. If you forget, placing the eggs in warm water for about 10 minutes can quickly bring them to room temp.
- Sift, Sift, Sift: Don’t skip the sifting step for the flour and sugar. It helps incorporate air and ensures a light and airy texture in your cake.
- No Grease Needed: It might seem odd not to grease your pan, but the cake needs to “climb” the walls of the pan to achieve its height. Greasing could prevent it from rising properly.
- Invert to Cool: This step is crucial to prevent the cake from deflating as it cools. If your tube pan doesn’t have legs, you can invert it over a wine or soda bottle.
- Use a Tube Pan: A regular cake pan won’t give you the same results, but if you don’t have a tube pan, you can make an angel food cake without one. The hollow center of a tube pan does ensures even baking and is optimal if you have one.
- Gentle Folding: Incorporate the flour mixture gently to avoid deflating the whipped egg whites. Overmixing can result in a denser cake.
Popular Substitutions & Additions
- Cake Flour Substitute: For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift several times.
- Flavor Variations: Though classic angel food cake is vanilla (with a hint of almond, if you choose), feel free to experiment. Lemon or orange zest can offer a delightful citrusy twist.
- Toppings: While fresh fruit and whipped cream are traditional, consider berry compotes, chocolate ganache, or even a light dusting of powdered sugar for added sweetness and flair.
- Chocolate Angel Food Cake: To introduce a cocoa flair, substitute 1/4 cup of the cake flour with unsweetened cocoa powder. Make sure to sift them together to ensure even distribution.
- Angel Food Cupcakes: Pour the batter into cupcake liners, filling each about 3/4 full. Adjust baking time to 18-20 minutes or until they spring back when lightly touched.
- Berries Inside: Fold in 1/2 cup of finely chopped fresh berries into the batter for added color and flavor.
- Coconut Twist: Add 1/2 cup of toasted shredded coconut to the batter for a tropical taste.
How To Store Angel Food Cake
After you’ve enjoyed a slice or two (or three, no judgment here) of your homemade angel food cake, you’ll want to ensure the remainder stays fresh. To store:
- Room Temperature: Keep the cake in a cake dome or an airtight container. Make sure it’s in a cool, dry area away from direct sunlight.
- Refrigeration: While angel food cake can be stored at room temperature, if your home is particularly humid or warm, consider refrigerating it. Wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container. Before serving, let it come to room temperature to enjoy its soft texture.
How Long Will Angel Food Cake Last in the Fridge?
When properly stored, your angel food cake will last for about 5-7 days in the fridge. Always do a quick check for any signs of spoilage or mold before serving, especially if it’s been a while.
How Long Will Angel Food Cake Last at Room Temperature?
If stored correctly in a cake dome or airtight container in a cool, dry place, your angel food cake should remain fresh for 2-3 days at room temperature.
Can I Freeze Angel Food Cake?
Absolutely! To freeze:
- Cool Completely: Ensure your cake is completely cooled.
- Wrap Tightly: Use plastic wrap or aluminum foil to wrap the cake securely, ensuring no part of the cake is exposed. For added protection, place the wrapped cake in a freezer-safe bag or container.
- Freeze: Store in the freezer for up to 3 months.
- To Serve: Thaw the cake at room temperature for several hours. Once thawed, enjoy as you would fresh cake.
Frequently Asked Questions
Can I make this recipe without cream of tartar?
Yes, you can substitute cream of tartar with an equal amount of lemon juice to stabilize the egg whites.
Why is my angel food cake dense?
The cake may become dense if the egg whites were deflated when folding in the dry ingredients. It’s essential to be gentle and fold carefully to maintain the fluffiness of the egg whites.
Can I use whole eggs instead of just egg whites?
For a traditional angel food cake, only egg whites are used to achieve its signature light texture. Using whole eggs would alter the texture and taste of the cake.
I accidentally got egg yolk in my egg whites. Is my cake ruined?
If you’ve gotten a bit of egg yolk in your egg whites, don’t fret! While it’s essential for angel food cake’s egg whites to be free of any fats (including yolk) to achieve maximum volume when whipping, a tiny speck isn’t a total disaster. However, any amount of fat can hinder the egg whites from reaching their full volume potential.
Here’s what you can do:
Immediate Action: If you spot the yolk right away, try to remove it using a small spoon or the half-shell of the egg itself. Eggshells act like a magnet to yolks!
Start Over if Needed: If there’s a significant amount of yolk in the whites or if the egg whites don’t whip up as they should, it might be best to start over with fresh whites to ensure the best results for your cake.
Refrigerate & Use Later: If you don’t want to waste the egg whites with yolk in them, consider storing them in the refrigerator and using them for recipes that don’t require fully whipped egg whites, like scrambled eggs or an omelet.
While it’s an extra step and may feel disappointing, ensuring your egg whites are clean and yolk-free will help achieve that perfect light and airy texture we all love in an angel food cake.
Whipping up a homemade angel food cake might seem like a task reserved for seasoned bakers, but with this recipe, it’s clear that anyone can master it. Embracing the light, airy texture and subtle sweetness, this classic treat truly stands the test of time. Whether you’re serving it with a side of fresh berries in the summer or a dollop of whipped cream during a cozy gathering, angel food cake is always a crowd-pleaser. Remember, it’s all about the little details – from ensuring yolk-free egg whites to choosing the perfect additions or flavors. Here’s to many delightful baking moments and the joy of sharing something made from the heart.
More dessert recipes you may enjoy
Angel Food Cake
Ingredients
- 1 1/2 cups Egg Whites about 12 large egg whites
- 1 1/4 teaspoons Cream of Tartar
- 1 3/4 cups Granulated Sugar divided
- 1 teaspoons Vanilla Extract
- 1 cup Cake Flour not self-rising
- 1/4 teaspoon Salt
- 1/2 teaspoon Almond Extract optional
Topping
- 1/2 cup Strawberries
- 1/3 cup Blackberries
- 1/3 cup Blueberries
- 1/3 cup Raspberries
- 1 1/2 cups Whipped Cream
Instructions
- Preheat the oven to 325°F (165°C). Make sure you have an ungreased tube pan ready.
- Sift the cake flour with 1/2 cup of the granulated sugar. Repeat this process two or three times. This ensures the flour and sugar are well-mixed and aerated, which contributes to the cake's light texture.
- In a large clean bowl, beat the egg whites until they are foamy. This is easier if the eggs are at room temperature. Add the cream of tartar and continue to beat, while gradually adding the remaining 1 1/4 cups of sugar. Beat until the egg whites reach stiff peaks. Add vanilla and almond extract if using and mix in gently.
- Gently fold in the flour and sugar mixture, one third at a time, into the egg white mixture. Use a spatula, and be careful not to deflate the egg whites. Fold – (do not stire or mix) until just combined.
- Pour the batter into the ungreased tube pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and springs back when lightly touched. A cake tester inserted into the cake should come out clean.
- Invert the tube pan (turn it upside down) on a cooling rack. This allows the cake to maintain its height while cooling. Allow the cake to cool completely in the pan.
- Once the cake is cooled, run a knife around the edges of the pan, and then around the inner tube, to help release the cake. Lift the tube out of the pan, then gently use the knife to release the cake from the tube.
- Serve the angel food cake with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
