Angel Food Cake

b101 angel food cake recipe
Angel Food Cake

Angel food cake is a very light, airy, sponge-cake that is made using egg whites, flour and a bit of sugar. The lovely fluffy texture is achieved by the aeration of egg whites. Luckily, it’s relatively simple to make your own.

How to make an Angel Food Cake

b101-angel-food-cake-from-scratchSince an angel food cake requires egg whites to be whipped until they’re stiff, this recipe requires either a hand mixer or an electric stand mixer, such as a Kitchenaid.

b101-angel-food-cake-ingredients

In a small bowl mix the powdered sugar and cake flour together and set aside. It’s helpful to measure the ingredients and have them ready to add as you go.

b101-angel-food-cake-flour

Separate the egg yolks from the whites, ensuring that NO yolk gets into the whites. Even the tiniest amount of yolk will cause the cake to fall during baking. Beat the room temperature egg whites and cream of tartar on medium speed until foamy. The addition of cream of tartar is what prevents darkening.

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Beat in the granulated sugar, one tablespoon at a time, adding vanilla, almond extract and salt with the last addition of sugar. Keep beating until the mix is very stiff and quite glossy in appearance.

b101-angel-food-cake-whipped

Be sure not to under beat the meringue! If it doesn’t form stiff peaks that hold their shape, it’s NOT ready!

Add the flour sugar mixture one-quarter of a cup at a time, sprinkled over the meringue and gently folded in, just until the mixture disappears. Do not Stir, gently FOLD!

To fold, sprinkle the mixture, cut down through the center of the meringue, along the very bottom of the bowl and back up the side, rotate the bowl one-quarter turn, repeat.

Scrape the batter into an ungreased tube pan, use a knife to cut through the batter. The reason for this is that it breaks up air pockets and helps the cake to adhere to the sides of the pan, which in turn, helps it rise nicely. This is also the reason why it’s important to NOT grease the pan.

b101-angel-food-cake-ready-to-bake

Baking & Cooling the Angel Food Cake

Bake the cake for thirty-five minutes or so, until cracks feel dry and the top springs back when lightly touched. Avoid opening the oven until the very end of the baking time, otherwise, the cake will fall.

Immediately invert the pan onto a metal funnel or glass bottle to hang 2 hours or until the cake is completely cooled. If you don’t invert the cake, it will cave in as it cools.

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The easiest way to do this is to place a piece of foil down over the top of a glass bottle, in this case, I used a beer bottle!

b101-angel-food-cake-cooling

Once the cake is completely cooled, gently loosen sides of the cake with a rubber spatula and remove it from the pan.

b101-angel-food-cake-recipe

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About Liss 4190 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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