You’ll never taste a lighter cake than an angel food cake recipe. It is composed of vanilla extract, sugar, and cream of tartar, which stabilizes the whipped egg whites into a frenzy.
To keep as much volume as possible in the egg whites, a carefully sifted flour mixture is folded in. When baked, the cake turns into a silky, fluffy treat that is both sophisticated and well-liked by all.
The best thing about it is that you can make a cake that tastes so much better than store-bought in just 40 minutes of active kitchen time.
This cake, which resembles clouds, is incredibly simple to make with just six ingredients. This is what you will require.
- Cake flour OR all-purpose flour
- Egg whites
- Cream of tartar
- Vanilla extract
How to Make Angel Food Cake
You can bake what might end up becoming your new go-to cake recipe in just forty minutes. This is the recipe for angel food cake.
Step One: Turn the oven on to 375°F.
Step Two: Mix half of the flour, salt, and sugar together. Combine them and sift them five times.
Step Three: Beat the egg whites until frothy using a low speed. Mix in the vanilla extract and cream of tartar. Go up to medium speed.
Step Four: One tablespoon of the remaining sugar should be added at a time, pausing five to ten seconds in between. Go up to a medium-high speed and continue whipping until the peaks become stiff.
Step Five: One-fourth cup at a time, gently fold the flour mixture into the egg whites. As you add the flour mixture, sift it.
Step Six: Into a tube pan, pour the batter. To release any trapped air, smooth it out and run a knife through the batter, around the pan’s inside and outside walls.
Step Seven: Bake for 28 to 30 minutes.
Step Eight: As soon as you take the cake out of the oven, flip it over so it can cool. Let cool for roughly one hour.
Step Nine: After it cools down, flip the right side up. To loosen the pan, run a knife or spatula along the pan’s interior and exterior walls. Turn the cake out onto a platter.
How to Cool Angel Food Cake
The weirdest thing about making this cake has got to be this! It needs to cool down completely. That’s accurate.
The cake won’t fall out since we’re not using a nonstick pan or oiling the pan. In order to keep the cake from collapsing while cooling, this step is essential.
For stability on its bottom, my pan has a center column that is longer than the pan’s rim. It also has those elongated “legs” that are fastened to the pan’s sides, which you can tilt to secure it in an upside-down position if necessary.
How is Angel Food Cake Different From Regular Sponge Cake?
There are several ways that angel food cake is not like ordinary sponge cake. No fat and only egg whites, not yolks, are used to make angel food cake.
Traditionally, sponge cakes are made with a combination of egg whites and yolks, along with fat (usually butter or oil).
While Angel Food Cake is leavened only by the air whipped into the egg whites during the process, regular sponge cake also usually contains a chemical leavening (baking soda or powder). All of this results in an exceptionally light cake with a unique texture.
Because sponge cakes are typically frosted with buttercream or ganache, they are more substantial desserts. Angel Food Cake is a lighter option because it’s usually served with berries, whipped cream, or a simple glaze.
Are Sponge Cake and Angel Food Cake the Same?
A family of cakes known as sponge cakes is devoid of any fats, such as butter, oil, etc. Rather, to produce volume in the batter, eggs, or sometimes just the whites, are whipped into a frenzy, which provides the sponge cake with its moisture.
Typically, they are airy, fluffy, and light. While all sponge cakes are not angel food cake, angel food cake is one type of sponge cake.
Can You Make Angel Food Cake Without a Tube Pan?
Any recipe for angel food cake should always be made using a tube pan. The tall sides of the pan provide support for the delicate egg batter; otherwise, it will collapse.
One more method to prevent your cake from crumbling is to gradually incorporate the sugar into the egg whites.
You can create a beautiful foam by moving slowly. The air you’ve worked so hard to incorporate may be deflated if you add too much sugar at once.
The name “angel food cake” probably came from its fluffy, light-colored texture. Add some vanilla bean paste or the seeds of a vanilla bean to your angel food cake to make it even more divine.
Angel food cake is delicious with fresh berries, raspberry sauce, and/or a dollop of whipped cream; it doesn’t need to hide under frosting.