Authentic Angel Food Cake Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The first step in preparing this velvety dessert is to simply whisk egg whites and sugar until they form a glossy meringue. Sifted cake flour is then carefully folded in, taking care that the meringue does not fall, and the resulting mass is spooned into a tube pan and baked anywhere from 35 minutes to an hour, depending on the recipe. The cream of tartar, lemon juice, and salt are added to stabilize the foam, while various extracts are used to add additional flavor to the cake, such as lemon, almond, vanilla, and orange. Once baked, the cake will have a lovely golden crust, while the inside will remain incredibly light and fluffy. While it is perfect as is, angel food cake is typically served topped with different flavored creams and glazes or with various fresh fruits and fruit sauces.
Cooking tips
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method
Most recipes will employ one of the two different methods. With the foam process method, the egg whites are beaten until they form a foam before adding the remaining ingredients. On the other hand, employing the meringue method means that you whisk all or most of the ingredients together from the start. The first method produces a better-quality foam when compared to the second and results in a cake ... Read more -
equipment
There are a couple of things to be mindful of when it comes to equipment. First, this dessert must be baked only in a tube pan or a bundt pan so that it can cook evenly. Second, since the cake will expand as it bakes, the pan should not be greased or have a non-stick surface to provide support for the foam. Also, because this dessert is so soft and airy, a straight-edged blade will press on it too ... Read more -
serving suggestions
Since, on its own, the cake does not have a pronounced flavor, except sweet, it is an incredible base to which you can add any flavor imaginable. Start with a classic whipped cream with fruit, then work your way up by adding other tried and tested flavors like chocolate, various aromatic spices, or different flavored creams and glazes. It is not uncommon for this dessert to be sliced into layers or ... Read more
Angel Food Cake
PREP 20min
COOK 35min
RESTING 2h
READY IN 2h 55min
The following is the classic and most basic recipe for angel food cake. The cake has two main components — a meringue and a flour and powdered sugar mixture, which are combined, and the resulting batter is flavored with vanilla and almond extract. The cake is baked in a tube pan, then once golden and springy to touch, it is flipped and supported with a bottle or a suitable object and left to cool for about 2 hours. Otherwise, it will deflate. You can eat it as is or add fruits, fruit sauces, creams, and glazes.
Ingredients
1 ½ cups (190g) powdered sugar
1 cup (115g) cake flour
1 ½ cups egg whites (approx. 12)
1 ½ tsp cream of tartar
1 cup (200g) granulated sugar
1 ½ tsp vanilla
1/2 tsp almond extract
1/4 tsp salt
Preparation
First, position the oven rack in the lower third of the oven, then set the oven to preheat at 375ºF (190°C).
In a bowl, combine the powdered sugar and flour, and in a separate one, whisk the egg whites with the cream of tartar on medium speed with an electric mixer.
Once the egg whites appear frothy, set the electric mixer on high speed and whisk in the granulated sugar in batches, two tablespoons at a time. With the last batch of sugar, also add vanilla, almond extract, and salt, and continue to whisk at high speed until you get stiff and glossy egg whites.
Now, carefully fold the flour and the powdered sugar mixture into the meringue, 1/4 cup (30g) at a time.
Transfer the batter into a tube pan that's 10 x 4 inches (25 x 10 cm) in size. Bake in the oven for 30-35 minutes until the cake is golden but springy to touch.
Take out of the oven, turn upside down, and place it on a heatproof funnel or bottle. Leave the cake like that for approximately two hours until it has completely cooled.
To help you remove the cake from the pan, loosen the sides with a knife and then place the cake onto a serving plate.
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