Angel Food Cake Recipe

If you have a sweet tooth but want to keep things light and airy, this Angel Food Cake Recipe is exactly what you need. It’s a classic dessert that turns simple ingredients into a cloud-like treat that practically melts in your mouth. Perfect for any occasion, this cake combines the subtle sweetness of vanilla with the unique spongy texture that only whipped egg whites can create. Once you get the hang of it, you’ll see why the Angel Food Cake Recipe remains a beloved favorite across generations.

Ingredients You’ll Need

This Angel Food Cake Recipe relies on a handful of straightforward ingredients, each playing a crucial role in creating that delicate texture and heavenly flavor. From the airy structure provided by egg whites to the gentle sweetness of granulated sugar, every component is essential.

• Cake flour: 1 cup plus 2 tablespoons — using cake flour ensures a light and tender crumb, thanks to its lower protein content.
• Granulated sugar: 1 1/2 cups — divided into portions to sweeten and stabilize the egg whites for that perfect volume.
• Cream of tartar: 1 1/4 teaspoons — this acid helps stabilize the egg whites, guaranteeing a fluffy, sturdy meringue.
• Salt: 1/2 teaspoon — just enough to enhance all the other flavors without overpowering.
• Egg whites: 10 large — these are the star ingredient, whipped to form the cake’s signature airy structure.
• Vanilla extract: 2 teaspoons — adds a warm, comforting aroma and subtle sweetness throughout the cake.

How to Make Angel Food Cake Recipe

Step 1: Prepare the Oven and Pan

Start by moving your oven rack to the lower middle position and preheat it to 350 degrees Fahrenheit. This placement ensures that your cake bakes evenly, getting that perfect golden hue without overbrowning the top.

Step 2: Aerate the Dry Ingredients

In a food processor, combine the cake flour with ¾ cup of the sugar. Pulsing these together not only mixes them but also aerates the flour, which is a secret tip for making your cake lighter and fluffier.

Step 3: Begin Whipping the Egg Whites

Place the egg whites, vanilla extract, and salt into a large bowl. Using a whisk attachment on low speed, whisk just until frothy — this stage is about waking up the egg whites without deflating them.

Step 4: Whip to Stiff Peaks

Turn the mixer to medium-high and gradually add the remaining sugar, ½ tablespoon at a time. Continue whipping until the mixture forms stiff peaks that hold their shape. This step is what gives the cake its incredible lift.

Step 5: Fold in Dry Ingredients Gently

Carefully fold the flour and sugar mixture into the egg whites. Take your time here and be gentle — overmixing can deflate your meringue, so use a light hand and just combine until no dry streaks remain.

Step 6: Transfer to Pan and Remove Air Bubbles

Pour the batter into an ungreased angel food cake pan. Spread it evenly and run a knife through the batter to pop any big air bubbles that might cause uneven texture.

Step 7: Bake the Cake

Bake the cake for 35 to 40 minutes, or until a tester inserted in the center comes out clean and the top is beautifully golden brown. The smell alone will tell you something delicious is going on.

Step 8: Cool the Cake Upside Down

Once out of the oven, invert the pan onto a wire rack and let it cool for about 2 hours. Cooling it upside down ensures the cake keeps its lofty height and doesn’t collapse.

Step 9: Release from Pan

Use a knife to gently loosen the cake around the edges of the pan. This step helps your cake release neatly and keeps that airy texture intact.

Step 10: Serve and Enjoy

Place your angel food cake on a beautiful cake stand. You can dust the top with powdered sugar and pile on your favorite berries or simply enjoy it plain to appreciate its delicate sweetness and texture.

How to Serve Angel Food Cake Recipe

Garnishes

Light and delicate, angel food cake pairs perfectly with fresh fruit such as strawberries, blueberries, or raspberries. A dusting of powdered sugar adds a snowy touch that makes the presentation irresistible. For a little extra flair, a spoonful of whipped cream or a drizzle of berry sauce takes it to the next level without overpowering the cake’s airy charm.

Side Dishes

This cake is lovely alongside a dollop of homemade whipped cream or a scoop of vanilla ice cream. If you want to get fancy, serve it with a cup of tea or light coffee to complement the subtle sweetness and round out the experience.

Creative Ways to Present

Try slicing the cake and layering it with fresh fruit and cream for an elegant parfait or trifle. You can also transform it into mini sandwiches by slicing and filling with flavored jams or lemon curd. The delicate texture means it absorbs flavors beautifully, making it versatile for any celebration or casual afternoon treat.

Make Ahead and Storage

Storing Leftovers

Angel food cake tastes best fresh but will keep well for a couple of days at room temperature. Store it in an airtight container to maintain moisture and prevent it from drying out. Avoid refrigeration, as it can cause the cake to become dense and lose its characteristic lightness.

Freezing

If you want to save some for later, wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen angel food cake keeps well for up to 3 months. When ready to enjoy, thaw at room temperature for about an hour to recapture that fluffy texture.

Reheating

Angel food cake is best served at room temperature, but if you prefer warm cake, pop a slice into a toaster oven or microwave for just a few seconds. Be careful not to overheat, as this can dry out the delicate crumb.

FAQs

Can I use regular all-purpose flour instead of cake flour?

While all-purpose flour can be used in a pinch, cake flour’s lower protein content is key for achieving the light, tender crumb unique to angel food cake. If using all-purpose flour, consider sifting it thoroughly to introduce some air but expect a slightly denser texture.

Why do I have to invert the cake after baking?

Inverting the cake while it cools prevents it from collapsing under its own weight. This step preserves the airy structure and keeps the sides straight and firm, which is essential for the signature look and texture of angel food cake.

What happens if I grease the pan?

Angel food cakes need to cling to the sides of the pan as they rise during baking. Greasing the pan will prevent the batter from climbing properly, resulting in a cake that doesn’t rise well and may collapse after baking.

Can I add flavors other than vanilla?

Absolutely! While vanilla is classic, you can gently fold in citrus zest like lemon or orange for a refreshing twist. Just be cautious with strong flavors, as the delicate cake can be overwhelmed easily.

Why didn’t my egg whites whip to stiff peaks?

Make sure your bowl and whisk are completely clean and free of any grease or residue, as fat can prevent egg whites from whipping properly. Also, room temperature egg whites tend to whip better than cold ones, so let them sit out for a bit before starting.

Final Thoughts

Making the perfect Angel Food Cake Recipe is truly a rewarding experience that can brighten up any day with its sweet simplicity and cloud-like texture. Whether you’re serving it to guests or indulging on your own, this cake’s light touch is bound to impress. So grab those egg whites and give this recipe a go — your taste buds will thank you!

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