If you have a sweet tooth and a love for feather-light desserts, this Angel Food Cake Recipe is going to become your new favorite! It’s a heavenly, airy cake that feels like biting into a cloud of sweetness, effortlessly balancing delicate vanilla flavors with a tender, melt-in-your-mouth crumb. Perfect for celebrations or simply when you want to treat yourself with something special, this recipe transforms simple ingredients into an elegant, show-stopping dessert you’ll be proud to share.
Ingredients You’ll Need
This Angel Food Cake Recipe calls for ingredients that are both straightforward and essential to its unique texture and flavor. Each component plays a pivotal role in creating that signature lightness and sweetness you expect from a classic angel food cake.
- Granulated sugar: Provides the essential sweetness and also stabilizes the egg whites when whipped.
- All-purpose flour: Gives structure to the cake without weighing it down.
- Fine sea salt: Enhances the flavors and balances the sweetness.
- Large egg whites (room temperature): The star players that create the airy, spongy texture when whipped properly.
- Cream of tartar: Helps stabilize and strengthen the egg whites for maximum volume.
- Vanilla extract: Adds warm, inviting vanilla notes.
- Almond extract (optional): A subtle hint that deepens complexity if you choose to include it.
How to Make Angel Food Cake Recipe
Step 1: Preparing Your Ingredients
Begin by preheating your oven to 325°F to ensure it’s ready when your batter is perfect. Meanwhile, taking the granulated sugar and pulsing it in a food processor for about two minutes refines the sugar’s texture, making it lighter and easier to incorporate nicely into the batter. This is a little trick that sets your Angel Food Cake Recipe up for success.
Step 2: Combining Flour and Sugar
Take half of this processed sugar, combine it with the all-purpose flour and fine sea salt, then sift this mixture twice into a large bowl. Sifting not only mixes but aerates the flour, contributing to the delicate crumb you’ll enjoy in the finished cake.
Step 3: Whipping Egg Whites
Place the egg whites and cream of tartar into your stand mixer. Start mixing at medium speed and slowly add the remaining sugar while the mixer runs. After all the sugar is incorporated, increase to medium-high speed and whip until soft peaks form, usually within 2 to 4 minutes. This step is crucial as well-beaten egg whites are what give the cake its famous light and fluffy texture.
Step 4: Adding Flavors
Gently stir in the vanilla and almond extracts into the whipped egg whites. Don’t rush this; preserving the volume is key to a perfect Angel Food Cake Recipe.
Step 5: Folding in Flour Mixture
Now comes the most delicate part — folding the flour mixture into the egg whites in four batches. Use a gentle folding motion to combine without deflating your airy egg whites. This preserves the lift and keeps the batter light as air.
Step 6: Baking
Pour your batter into an ungreased 10-inch tube pan. Shake it gently back and forth to level the top. Bake in your preheated oven for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Careful not to overbake, or you might lose that signature tenderness.
Step 7: Cooling
Immediately after baking, invert the pan onto a cooling rack to cool completely for about three hours. Cooling upside down prevents the cake from collapsing and ensures it maintains a tall and fluffy profile.
Step 8: Removing from Pan and Serving
Run a thin knife around the pan edges and carefully invert the cake onto a serving plate. A few gentle taps will release it cleanly. Use a sharp serrated knife to slice and get ready to enjoy every heavenly bite!
How to Serve Angel Food Cake Recipe
Garnishes
This cake shines brightest when paired with light, fresh garnishes. Whipped cream, fresh berries, or even citrus segments complement its delicate texture without overpowering it. Try a sprinkle of powdered sugar for extra elegance.
Side Dishes
Serve alongside fruit compotes or a scoop of sorbet for a refreshing contrast. A cup of tea or a chilled glass of sparkling wine also elevates the experience, balancing the sweet, airy cake perfectly.
Creative Ways to Present
For a special occasion, layer slices of Angel Food Cake with fresh berries and whipped cream to create a stunning trifle. Or stack thin slices with frosting or custard for a delicate dessert tower. The versatility of the Angel Food Cake Recipe means you can get as creative as you like!
Make Ahead and Storage
Storing Leftovers
Angel Food Cake keeps best in an airtight container at room temperature for up to two days. Keep it away from moisture and strong odors to preserve its texture and flavor.
Freezing
You can freeze leftover slices by wrapping them tightly in plastic wrap and placing them in a freezer bag. Freeze for up to two months; thaw at room temperature before serving to enjoy the same light texture.
Reheating
This cake is best served at room temperature, but if you prefer it a little warm, pop individual slices in the microwave for 10 to 15 seconds. Be cautious not to overheat, or it could dry out.
FAQs
Can I use egg substitute for this Angel Food Cake Recipe?
Egg whites are essential for the structure and lightness of angel food cake, so substitutes are not recommended as they won’t create the same airy texture.
Why do I need to cool the cake upside down?
Cooling upside down prevents the delicate cake from collapsing under its own weight, preserving its fluffy, tall shape.
Can I use cake flour instead of all-purpose flour?
Cake flour can be used and will yield an even lighter texture, but all-purpose flour works perfectly well as instructed in this Angel Food Cake Recipe.
Do I have to sift the flour and sugar twice?
Yes, sifting twice introduces air and removes lumps, which is crucial for the light crumb and even baking of the cake.
Is it necessary to use a tube pan?
A tube pan is ideal because it allows heat to circulate through the center, ensuring the cake bakes evenly and rises beautifully.
Final Thoughts
There’s something truly magical about mastering this Angel Food Cake Recipe — it’s like creating a little cloud of joy that you can share and savor. Whether you’re baking it for a special occasion or simply because you crave a light, sweet treat, this cake will not disappoint. I can’t wait for you to try it and fall in love with the airy delight that only a homemade angel food cake can bring!
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Angel Food Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Low Fat
Description
A light and airy Angel Food Cake made with whipped egg whites, delicate vanilla and almond extracts, and a tender crumb achieved by folding in sifted flour. Perfectly baked in a tube pan for a fluffy, melt-in-your-mouth dessert that’s low in fat and ideal for special occasions or a delightful treat.
Ingredients
Dry Ingredients
- 1 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake.
- Process Sugar: Place all the granulated sugar in a food processor and run it for 2 minutes to refine the sugar and help it dissolve better in the batter.
- Sift Dry Ingredients: Take half of the processed sugar along with the flour and salt, and sift them twice into a large bowl. Set this mixture aside for later.
- Whip Egg Whites: In a stand mixer fitted with the whisk attachment, add the room temperature egg whites and cream of tartar. Start mixing on medium speed and gradually pour in the remaining sugar slowly. Once all sugar is incorporated, increase the speed to medium-high and whip until soft peaks form, about 2 to 4 minutes.
- Add Flavor: Stir in the vanilla and almond extracts into the whipped egg whites gently to combine the flavors.
- Fold in Dry Ingredients: Remove the bowl from the mixer and gradually sift the reserved flour mixture over the egg whites in four batches. Gently fold the flour into the egg whites each time, being careful not to deflate the foam.
- Prepare Pan: Pour the finished batter into an ungreased 10-inch tube pan. Shake the pan gently back and forth to level the batter and smooth the top slightly.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
- Invert to Cool: Immediately upon removing the cake from the oven, invert the tube pan upside down onto a cooling rack and let it cool completely for about 3 hours in this position to maintain volume and prevent collapsing.
- Release and Serve: Run a thin knife around the edges of the pan to release the cake. Invert the pan again to remove the cake, tap gently if necessary. Once cool, slice with a sharp serrated knife and serve.
Notes
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Make sure egg whites are at room temperature for better volume when whipped.
- Be gentle when folding the flour mixture to avoid deflating the egg whites.
- Cooling the cake upside down is essential to keep the structure light and airy.
- You can omit almond extract if you prefer a simpler vanilla flavor.
- Sifted sugar helps prevent a gritty texture in the finished cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
