Angel Food Cake is a heavenly, light, airy dessert made with whipped egg whites, su, and flour-without any butter or oil. Its signature fluffy texture and subtle sweetness make it a refreshing option for any occasion, from a spring brunch to a summer function.
The origin of the cake returns to the 19th-century America, where it quickly became a favorite for its delicate crumb and impressive height. It is usually served with a dollop of fresh berries and whipped cream, beautifully with seasonal fruits to fill an angel food cake cup. Despite its elegant appearance, preparing it with some simple techniques is surprisingly easy, such as carefully folding to maintain its ventilated structure.
Ideal for those looking for a light, sweet option, this cake remains a timeless classic that is delicious with every bite. Perfect for birthdays, tea parties, or casual ceremonies, this is an attempt for any home baker.
Angel Food Cake Recipe
Angel Food Cake Recipe
Equipment
- 10-inch ungreased tube pan (Angel Food Cake pan)
- Electric mixer or stand mixer
- Sifter
- Rubber spatula
- Cooling rack
Ingredients
- 12 large egg whites, at room temperature
- 1½ tsp cream of tartar
- 1½ cups granulated sugar (divided)
- 1 cup cake flour (sifted)
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ¼ tsp salt
Instructions
- Preheat the oven at 350 ° F (175 ° C). Do not lubricate the pan.
- Dough with ½ cup sugar. Repeat 3 times and set it aside.
- In a large bowl, defeated egg white at medium speed to foam.
- Add tartar and salt cream. Continue beating in the form of soft peaks.
- Gently add the remaining 1 cup sugar, 2 tablespoons at a time, until hard, shiny peaks.
- Defeated Vanilla and almond extracts.
- Slowly bend the flour mixture into the batches using a spatula, be careful to defile the egg white.
- Put the batsman into an uncontrolled tube pan. Smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top turns golden on the top and springs back when touched.
- Reverse the pan on a bottle or cooling rack. Allow the cake to cool down (about 1 hour).
- Run a knife around the edges to release. If desired, serve with slices and berries or whipped creams.
Flavour Profile of Angel Food Cake Recipe
- Light and ventilated: The most specific quality – an incredibly light, fluffy texture that almost melts in your mouth, thanks to whipped egg white.
- Light to sweet: The cake is gently sweet with sugar, providing a clean, delicate sweetness that is not very heavy to pair with fruit or topping.
- Vanilla-Farward: Classic recipes use vanilla extracts, lending a fragrant, floral vanilla note that complements the subtle taste of the cake.
- Egg Undertone: Whipped egg whiteness contributes to a light egg note that balances the sweetness without tasting the egg.
- Slight toasted external crust: The outer layer of the cake has a slightly golden-brown, sugary from the micro-caramelized notes, with a slightly crisp texture.
- Soft and moist interior: The inner piece is tender, soft, and springy, despite being fat-free (no butter or oil) offers a moist mouthfeel.
- Neutral base for pairing: Gentle, balanced flavor makes it an ideal canvas for topping -beeries, whipped creams, lemon curd, chocolate sauce, or fruit compot.
- Fresh and clean finish: Each bite leaves a clean, refreshing finish on the palate, making it perfect for a hot weather dessert or light food.
- Subtle fragrant: Depending on the recipe variations, citrus gestures (lemon or orange) or almond extracts can be included to illuminate the flavor profile.
Angel Food Cake Recipe Nutrition & Calories
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 140 kcal |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 210 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugars | 27 g |
| Protein | 4 g |
| Vitamin A | 0% DV |
| Vitamin C | 0% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
