Light, airy and absolutely delicious this Angel Food Cake is a classic dessert with minimal ingredients that everyone has come to love and is surprisingly easy to make!
Confession, I never use to like Angel Food Cake! Can you believe that. I mean like everyone one that I know raves over Angel Food Cake and I was always sitting over here not really getting the hype.
But then I came to realize that this classic cake is such a delicacy and I learned to love it. I still don’t eat it plain, usually I like to include a sauce to go over it such as:
Angel food cake is such a light and airy cake, that it is pretty much just eating a cloud. I know that sounds weird, but it’s true. And it soaks up all the juices from the toppings which is nice.
Sometimes we like to serve it with a dollop if whipped cream and some fresh fruit on top like we have for this recipe.
WHAT IS ANGEL FOOD CAKE?
Now some people may not know what Angel Food Cake really is. It is a type of sponge cake mainly comprised of egg white, flour, sugar, vanilla and some cream of tartar.
It is a super delicate batter that you wouldn’t think would actually bake up into this light and airy bread texture. There really is no cake out there like it. But let me tell you, its good!
INGREDIENTS YOU NEED:
- Egg whites
- Cake flour
- Cream of tartar
Those ingredients are pretty simple and usually in your pantry. But the key to this recipe is sifting that flour, sugar, salt mixture at least 5 times.
When you mix your flour mixture into your egg white mixture you want it to be as light as possible so it doesn’t become too heavy and doesn’t bake right.
Nothing is worse than when you think that you are making something properly and it looks good then you take it out of the oven and it just flops.
Unfortunately I’ve had that happen on more than one occasion. I mean take my cookbook for example. Trying to come up with 100 recipes just out of a whim in my head and hoping they would work, really was an eye opener when it came to realizing things that flop!
HOW TO MAKE ANGEL FOOD CAKE:
- Preheat oven to 350.
- In stand mixer fitted with the whisk attachment and add your egg whites and beat until stiff peaks form.
- Meanwhile in bowl sift together flour, sugar and salt, and sift together at least 5 times to make it light and airy.
- Once you reach stiff peaks with your egg whites add in your vanilla and cream of tartar and beat for about 1 minute longer.
- Fold your egg white into your flour mixture until combined.
- Pour into your angel food cake pan and bake in oven for about 35-40 minutes until golden.
- Remove from oven and invert cake pan and cool upside down with cake in pan.
- Once cool, turn over and gently scrape sides with knife to release.
- Cut cake and serve with your favorite toppings.
Over the past few years I have tried some of my friends recipes including chocolate angel food cake and pumpkin angel food cake. There are so many ways to mix this recipe up and come up with different flavor profiles.
TIPS AND TRICKS:
- Use a bottle of egg whites instead of cracking eggs and tossing the yolks.
- Use a 10″ tube pan for this recipe, or you could also make them into cupcakes as well.
- When slicing, use a serrated knife, it cuts through the cake better without pulling and tearing them apart.
- Serve warm or cooled, both ways are absolutely delicious.
- Switch up your extracts. We’ve seen it used with lemon, orange, almond, etc. or different flavors.
If cake is what you’re looking for than this classic Angel Food Cake is one pretty much everyone will love and most likely you won’t have any left by the end of they day.
If you like this recipe you might also like:
Angel Food Cake
- 10-12 egg whites 1 1/2 cups
- 1 3/4 cup sugar
- 1 cup cake flour
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/2 tsp cream of tartar
- Preheat oven to 350.
- In bowl of stand mixer fitted with paddle attachment, beat your egg whites until stiff peaks form.
- Meanwhile sift together your sugar, flour and salt at least 5 times to get it nice and light.
- Once egg whites have reached stiff peaks add in your vanilla and cream of tartar and beat about 1 more minute.
- Pour into ungreased tube pan and bake in oven for 35-40 minutes until golden and top springs back..
- Remove from oven and invert cake and cool upside down with cake still in pan.
- Once cooled, use knife around the edges of pan to loosen cake and place on serving tray.
- Top with desired toppings.
PIN IT FOR LATER!