Angel Food Cake

Discover the joy of baking a truly heavenly dessert with this classic Angel Food Cake recipe. Known for its cloud-like texture and delicate sweetness, this cake is an exercise in precision and grace. Made almost entirely from whipped egg whites and finely sifted flour, it's a light-as-air confection that melts in your mouth, providing the perfect canvas for fresh fruits and creamy toppings.

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Mastering this American classic is a rewarding experience. The magic lies in creating a stable meringue and gently folding in the dry ingredients to maintain as much air as possible. The result is a stunningly tall cake with a fine, tender crumb that's as beautiful as it is delicious.

Ingredients

• Dry Ingredients
• 1 cup (120 g) cake flour, sifted
• 1½ cups (300 g) granulated sugar, divided
• ¼ teaspoon fine salt
• Egg Mixture
• 12 large egg whites, at room temperature
• 1½ teaspoons cream of tartar
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional)

Instructions

Step 1

Preheat oven to 350°F (175°C). Make sure your angel food cake pan (tube pan, ungreased) is clean and dry.

Step 2

Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.

Step 3

In a large bowl or stand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.

Step 4

Gradually add the remaining ¾ cup sugar (in small increments) while beating, until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently.

Step 5

Sift the flour mixture over the whipped egg whites in 3 additions, gently folding with a spatula after each, just until combined. Do not overmix.

Step 6

Spoon batter evenly into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to remove large air pockets.

Step 7

Bake for 35–40 minutes, or until the cake is golden and springs back when lightly touched.

Step 8

Immediately invert the pan onto a bottle or wire rack and let it cool completely upside down (about 1–2 hours).

Step 9

Once cool, run a thin knife around the edges to loosen and release the cake.

Step 10

Serve as is, or with fresh berries and whipped cream.

Zusatztipps für die Zubereitung

For best results, always use room-temperature egg whites and ensure no traces of yolk are present, as fat can prevent the whites from whipping properly. A stand or hand mixer is essential for achieving the right consistency. It is critical that you do not grease the pan; the batter needs to cling to the sides to achieve its signature height.

Varianten und Anpassungen

While cake flour is essential for the classic light texture, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. For a bright, citrusy twist on the classic flavor, add a teaspoon of finely grated lemon zest along with the vanilla extract.

Serviervorschläge

This cake is delightful served on its own, but truly shines when accompanied by fresh berries and a dollop of homemade whipped cream. For a more decadent presentation, drizzle it with a berry coulis or serve alongside a fruit compote. It pairs wonderfully with a light sparkling wine for an elegant dessert course.

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Enjoy the ethereal texture and delicate sweetness of your homemade Angel Food Cake. Whether for a special celebration or a simple afternoon treat, this stunning dessert is sure to impress with its heavenly lightness and classic charm.

Recipe Questions & Answers

→ Why must I cool angel food cake upside down?

Cooling upside down prevents the delicate structure from collapsing under its own weight. The gravity helps maintain the height achieved during baking, preserving the characteristic tall, fluffy texture unique to this style of cake.

→ Can I use a regular cake pan instead of a tube pan?

A tube pan (also called an angel food cake pan) is essential because the center hole allows heat to circulate evenly and provides structure for the batter to climb. Without it, the center may not bake properly and the cake may not rise adequately.

→ What happens if grease gets in the pan?

The batter needs to cling to the pan sides to rise properly. Greasing creates a slippery surface that causes the batter to slide down rather than climb upward, resulting in a dense, flat cake with poor texture.

→ How do I know when stiff peaks are ready?

Stiff peaks stand straight up when beaters are lifted and hold their shape without curling. The whites should appear glossy and thick. Over-beating can make them dry and difficult to fold, so stop once they reach this stage.

→ Can I make angel food cake without cake flour?

Yes! Measure one cup of all-purpose flour, remove two tablespoons, and replace with two tablespoons of cornstarch. Sift this mixture well to mimic cake flour's lower protein content, which creates the tender crumb.

→ Why must egg whites be at room temperature?

Room-temperature whites achieve greater volume when whipped and form more stable peaks. Cold eggs don't incorporate as much air, resulting in less lift and a denser final product.