Hey, it�s Anne Carter from�Beyond the Bayou Blog,�and I couldn�t wait to share this special recipe with you:�Angel Food Cake.�Angel food cake is a light, airy sponge cake made from nothing but egg whites, cream of tartar, flour, sugar, vanilla extract, and a pinch of salt. It derives its cloud-like texture from thoroughly sifted ingredients and carefully, thoroughly whipped egg whites that create a beautiful structure for the cake.
it’s a sunny Saturday afternoon, and I’m in the mood for something light and sweet. I remember this old family recipe I stumbled upon. As I gather the ingredients, I can’t help but feel nostalgic. This cake has been a staple in American kitchens for ages, and there’s something comforting about carrying on that tradition.
So, I�m excited to share this delicious recipe with you all! And hey, when you try it out, I�d love to be your partner in hearing all about your reviews and compliments.
Why You Will Love This Recipe?
- Few Ingredients: I absolutely adore how this angel food cake comes together with just a handful of ingredients. It’s a breeze to make, especially when you realize you’ve already got most of them sitting in your pantry. Perfect for those impromptu baking cravings!
- Dreamy Texture: Picture sinking your teeth into a slice of this cake�it’s like biting into a fluffy cloud! Seriously, the texture is so light and airy, that it practically melts in your mouth. It’s the kind of treat that leaves you craving just one more bite.
- Versatile Delight: What I love most about this simple vanilla cake is its versatility. It’s like a blank canvas, ready to be adorned with your favorite toppings. Whether you’re into fresh berries, whipped cream, or a drizzle of chocolate sauce, this cake serves as the perfect base. Plus, if you’re feeling fancy, you can even bake it in a 9×13 pan and decorate it however you please!
- Effortless Elegance: Here’s the best part�angel food cake exudes a sense of simple elegance. You can serve it up at any gathering, from casual brunches to fancy dinner parties, and watch as everyone marvels at your culinary prowess. Little do they know, you only spent about 40 minutes whipping it up in the kitchen. It’s the ultimate trick for impressing your guests with minimal effort!
Overview: How To Make Angel Food Cake?
Looking to whip up a light and fluffy dessert without cake flour? No worries! This recipe for angel food cake has got you covered. By combining all-purpose flour and corn starch, along with a bit of kitchen magic using a food processor or sifter, you can achieve that heavenly texture without a hitch. Picture a cake so airy and sweet, that it practically dissolves on your tongue.
To get started, gather your ingredients and equipment. You’ll need some basic kitchen tools like a food processor (or a trusty sifter), an electric mixer with a whisk attachment, a rubber spatula, and a tube cake pan with a removable bottom. Don’t forget something to prop your pan on upside-down during cooling�whether it’s a paper cup, an empty can, or a jar, just grab whatever’s handy.
Once you’ve prepped your kitchen, it’s time to dive in. Begin by preheating your oven and processing your sugar to a finer consistency. Then, it’s all about whipping up those egg whites until they’re nice and bubbly, gradually adding in sugar and vanilla for that perfect sweetness. Fold in the flour mixture gently, transfer everything into your tube pan, and pop it in the oven until it’s beautifully golden on top.
After baking, the real trick to achieving that ethereal texture is the cooling process. Flip your cake upside down and let it rest for a few hours, undisturbed. Once it’s cooled, a little finesse with a butter knife helps release it from the pan, and voila! You’ve got yourself a heavenly angel food cake ready to be served and savored.
Try More Cake Recipes!
Angel Food Cake Recipe
Equipment
- food processor (you can find one with good reviews for $40 in 2021)
- Sifter
- electric mixer with whisk attachment
- Rubber spatula
- tube cake pan with removable bottom, aka angel food cake pan
- paper cup , empty can, or glass jar to rest your pan on upside-down (unless your tube cake pan has cooling legs)
Ingredients
- 1 � cups *organic granulated sugar organic recommended but not required
- 1 cup *organic all-purpose flour organic recommended but not required
- 2 tablespoons corn starch
- � teaspoon salt
- 12 large egg whites
- 1 � teaspoons cream of tartar
- 1 � teaspoons vanilla extract
Instructions
- Preheat your oven to 325�F and adjust the rack to the lower-middle position.
- Use a food processor to make your sugar finer by pulsing it. Set aside 1 cup of the processed sugar.
- Add flour, corn starch, and salt to the remaining sugar in the food processor, and mix them well.
- In a large mixing bowl with a whisk attachment, beat egg whites and cream of tartar until bubbly.
- Increase mixer speed, add the reserved cup of sugar gradually, and beat until soft peaks form.
- Sift the flour mixture into the egg whites in three parts, folding gently each time with a rubber spatula.
- Transfer the mixture into an ungreased tube cake pan and bake for 42-47 minutes, until golden.
- After baking, invert the cake pan onto a paper cup or similar item, and let it cool upside down for 3 hours. Then, carefully remove the cake from the pan and transfer it to a serving dish.
What to Serve with Angel Food Cake?
Time for The Tips!
- Start with a Clean Bowl: Make sure your mixing bowl is spotless and dry. If egg yolk or grease sneaks in, your egg whites won’t whip up properly. Nobody wants wasted eggs!
- Whip Those Whites to Stiff Peaks: When you beat your egg whites, go until they’re stiff and fluffy. It’s super important! If you’re unsure how to do this, check out the video on the recipe card for a visual guide.
- Be Prepared for the Fluff: Get ready for some serious volume increase! Once you reach stiff peaks, your egg whites will puff up like crazy. Seriously, they might fill your whole mixing bowl. Just look at the photo above � those egg whites are taking over!
Storing and Managing Leftover!
- Storage: To keep any leftover angel food cake fresh, tightly wrap it with plastic wrap. Then, place it in an airtight container at room temperature. This will help it stay moist and delicious for up to 2 days.
- Make Ahead Instructions: Want to get ahead on your baking? You can make the angel food cake up to 1 day in advance. Once it’s cooled completely, carefully remove it from the tube pan. Then, cover it tightly with plastic wrap and keep it at room temperature until you’re ready to enjoy it.
- Freezing Instructions: If you want to save some angel food cake for later, freezing is a great option. Wrap the entire cake or individual slices in plastic wrap, followed by aluminum foil. Then, place them in a freezer-safe bag or container and pop them in the freezer. They’ll stay fresh for up to 4 months. When you’re ready to indulge, simply thaw them at room temperature and enjoy!
