At Foodkly, we believe in sharing the joy of baking with loved ones. This angel food cake recipe is a perfect example of a simple dessert that yields delightful results. With its airy texture and delicate sweetness, it’s sure to become a favorite.
Ingredients:
- 1 1/4 cups cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
Equipment:
- Mixing bowls (2 different sizes)
- Sifter
- Electric mixer with whisk attachment
- Rubber spatula
- 10-inch ungreased tube pan
Instructions:
- Sift the Dry Ingredients: In a large bowl, sift together the cake flour and ¾ cup of the granulated sugar. Set aside.
- Whip the Egg Whites: In another clean, grease-free bowl, whisk the egg whites with the cream of tartar on medium-low speed until frothy. Once foamy, gradually increase the speed to medium-high and continue whisking until soft peaks form.
- Sweeten the Egg Whites: Slowly add the remaining ¾ cup of granulated sugar, one tablespoon at a time, while continuing to whisk on medium-high speed. Keep whisking until stiff peaks form. The tips of the peaks should hold their shape when the whisk is lifted.
- Gently Fold in the Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the egg white mixture in three batches. Be careful not to deflate the egg whites. Fold until just incorporated, taking care not to overmix.
- Fill and Bake the Cake: Pour the batter into the ungreased tube pan. Gently tap the pan on the counter to release any air bubbles. Run a knife through the batter a few times to achieve a level top. Bake the cake at 375°F (190°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely before Inverting: Let the cake cool completely in the pan for at least 1 hour. This allows the cake to set and prevents it from collapsing. Invert the pan onto a wire rack and cool completely before frosting or serving. To loosen the cake from the pan, run a knife around the edges before carefully inverting.
Tips:
- Room Temperature Egg Whites: Using egg whites at room temperature will help them whip up to their fullest volume, resulting in a lighter and airier cake.
- Cream of Tartar: This helps stabilize the egg whites and ensures they reach stiff peaks.
- Folding Technique: The key to a successful angel food cake is folding the dry ingredients into the egg whites gently. Overmixing can deflate the batter and make the cake dense.
- Don’t Grease the Pan: Angel food cake relies on climbing the sides of the pan for structure. Greasing the pan will prevent this from happening.
- Cooling is Crucial: Allowing the cake to cool completely before inverting is essential. A warm cake is very delicate and prone to tearing.
Serving Suggestions:
Enjoy your angel food cake plain, dusted with powdered sugar, or topped with fresh whipped cream and berries. It also pairs beautifully with a light and refreshing fruit sauce.
Additional Notes:
This recipe can be easily doubled to make a larger cake. Be sure to use a larger tube pan to accommodate the additional batter.
For a fun twist, you can add a teaspoon of almond extract or a pinch of salt to the egg whites for a subtle flavor variation.
With a little practice, you’ll be whipping up heavenly angel food cakes to share with your loved ones on Foodkly in no time!