Angel Food Cake

There’s something truly magical about making a perfect Angel Food Cake. In my experience, it’s a delightful journey of transforming simple ingredients into a light, airy cake that’s as beautiful as it is delicious. The first time I made this cake, I was mesmerized by how the egg whites whipped up to form soft peaks, creating a fluffy batter that seemed almost ethereal. Every bite is a cloud of sweetness, and it reminds me of sunny afternoons spent with family, enjoying dessert after a hearty meal. Whether you serve it at a summer gathering or as a sweet treat just for yourself, this cake is bound to bring smiles and compliments.

What You Need for Angel Food Cake

The ingredients for Angel Food Cake are simple yet essential for achieving that signature light and airy texture. The key players in this cake are the egg whites, which provide the lift, and the bleached cake flour, which adds structure without weighing it down.

• 1½ cups (188 grams) bleached cake flour – This flour is finely milled and gives the cake its delicate texture.
• 2 cups (400 grams) granulated sugar, divided – Sugar sweetens and helps stabilize the egg whites.
• 2 cups (480 grams) egg whites (about 16 large) – The heart of this cake, providing the lovely lift.
• 1 teaspoon (3 grams) cream of tartar – This helps stabilize the egg whites during whipping.
• 1/2 teaspoon (1.5 grams) kosher salt – Enhances flavor.
• 2 teaspoons (8 grams) vanilla extract – Adds a lovely aroma and flavor.
• Fresh peaches, to serve – A delightful topping for a refreshing finish.

Cooking Instructions for Angel Food Cake

Making Angel Food Cake is a rewarding experience that fills your kitchen with a sweet aroma. Follow these detailed steps to create your own masterpiece. Trust me; the results will be worth it!

1. Preheat your oven to 350°F (180°C). This temperature is crucial for achieving the right texture. A properly preheated oven ensures the cake rises well.
2. In a medium bowl, sift together the bleached cake flour and 1 cup (200 grams) of granulated sugar. Sifting helps aerate the flour, making it easier to incorporate into the egg whites later.
3. Using a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they become foamy, about 1 minute. Watch as they transform, becoming light and fluffy.
4. Gradually add the remaining 1 cup (200 grams) of granulated sugar to the egg whites while continuing to beat. Increase the mixer speed to high and add the cream of tartar and kosher salt. Beat until medium-soft peaks form, which should take about 2 to 3 minutes.
5. Gently fold in the flour mixture in four additions using a large balloon whisk. Be careful not to deflate the egg whites; this folding technique is crucial to maintaining the fluffiness.
6. Once combined, gently spread the batter into an ungreased 10-inch removable-bottom tube pan. Make sure to smooth the top using a small offset spatula for an even bake.
7. Run a knife through the batter to eliminate any large air pockets, which will help the cake rise evenly.
8. Bake in the preheated oven until the cake is firm to the touch and an instant-read thermometer inserted near the center registers 205°F (96°C), which should take about 40 to 45 minutes.
9. Immediately invert the pan onto a bottle if needed to cool completely. This step is vital as it prevents the cake from collapsing while cooling.
10. Once cooled, use an offset spatula to carefully loosen the cake from the sides, center, and bottom of the pan.
11. Transfer the cake to a serving plate and enjoy it with whipped cream and fresh peaches. Store any leftovers in an airtight container for up to 3 days.

Recipe Variations about Angel Food Cake

There are numerous ways to put a twist on the classic Angel Food Cake. Here are some tips to enhance your baking experience:

• Fruit Flavors: Add different fruit purees or zests to the batter for unique flavors.
• Cocoa Powder: For a chocolate version, gently fold in unsweetened cocoa powder.
• Spices: Experiment with spices like cinnamon or nutmeg for a warm flavor.
• Layer it Up: Use this cake as layers for a more elaborate dessert, like a trifle.
• Syrup Soak: A light soak with simple syrup can add extra moisture and flavor.

Accompaniments for Angel Food Cake

Serving a Angel Food Cake is as fun as making it! Here are some ideas on how to enjoy this fluffy delight:

• Fresh Fruits: Serve with a medley of seasonal fruits like strawberries, blueberries, or peaches for a refreshing contrast.
• Whipped Cream: A generous dollop of freshly whipped cream complements the cake beautifully.
• Custards: Pair with a light vanilla custard for a richer dessert experience.
• Ice Cream: A scoop of vanilla or fruit-flavored ice cream is a delightful addition.
• Drizzled Sauces: Caramel or chocolate sauce can elevate the dessert to another level.
• Celebratory Occasions: Perfect for birthdays, picnics, or as a lighter dessert after a heavy meal.
• Storage Tips: Store any leftovers in an airtight container to keep them fresh and fluffy.

FAQ

Conclusion

The Angel Food Cake is truly a special dessert that combines simplicity with elegance. Its lightness and versatility make it a favorite for any occasion, whether it’s a birthday celebration or a casual summer picnic. I encourage you to try this recipe and experience the joy of creating a cake that is not only visually appealing but also a delight for the taste buds. You’ll find that once you master this recipe, it will become a go-to in your baking repertoire!

Angel Food Cake

The ultimate dessert for any occasion! Angel Food Cake is a fluffy, light treat that melts in your mouth. With its simple ingredients and delightful texture, it’s perfect for summer gatherings or a cozy night in. Make it tonight and impress everyone!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups bleached cake flour
• 2 cups granulated sugar divided
• 2 cups egg whites (about 16 large egg whites), room temperature
• 1 teaspoon cream of tartar
• ½ teaspoon kosher salt
• 2 teaspoons vanilla extract
• Vanilla Chantilly Cream Vanilla Chantilly Cream (recipe follows)
• Fresh peaches Fresh peaches , to serve

Equipment

• Stand mixer
• Tube Pan
• Thermometer
• Balloon Whisk
• Mini Spatula
• Ultimate Spatula
• Williams Sonoma Olivewood Offset Icing Spatula
• Fine Mesh Sieve
• Prep Knives
• Mixing Bowls

Method

 

1. Preheat your oven to 350°F (180°C). This temperature is crucial for achieving the right texture. A properly preheated oven ensures the cake rises well.
2. In a medium bowl, sift together the bleached cake flour and 1 cup (200 grams) of granulated sugar. Sifting helps aerate the flour, making it easier to incorporate into the egg whites later.
3. Using a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they become foamy, about 1 minute. Watch as they transform, becoming light and fluffy.
4. Gradually add the remaining 1 cup (200 grams) of granulated sugar to the egg whites while continuing to beat. Increase the mixer speed to high and add the cream of tartar and kosher salt. Beat until medium-soft peaks form, which should take about 2 to 3 minutes.
5. Gently fold in the flour mixture in four additions using a large balloon whisk. Be careful not to deflate the egg whites; this folding technique is crucial to maintaining the fluffiness.
6. Once combined, gently spread the batter into an ungreased 10-inch removable-bottom tube pan. Make sure to smooth the top using a small offset spatula for an even bake.
7. Run a knife through the batter to eliminate any large air pockets, which will help the cake rise evenly.
8. Bake in the preheated oven until the cake is firm to the touch and an instant-read thermometer inserted near the center registers 205°F (96°C), which should take about 40 to 45 minutes.
9. Immediately invert the pan onto a bottle if needed to cool completely. This step is vital as it prevents the cake from collapsing while cooling.
10. Once cooled, use an offset spatula to carefully loosen the cake from the sides, center, and bottom of the pan.
11. Transfer the cake to a serving plate and enjoy it with whipped cream and fresh peaches. Store any leftovers in an airtight container for up to 3 days.

Notes

• Egg Whites Matter: Ensure your egg whites are at room temperature for the best volume.
• Don’t Grease the Pan: Leaving the tube pan ungreased allows the cake to cling to the sides and rise.
• Fold Gently: When incorporating the flour mixture, fold gently to maintain the airiness of the batter.
• Cooling is Key: Always invert the cake to cool completely to avoid collapsing.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.