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Angel Food Cake Recipe

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4.3 from 15 reviews

This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert that's perfect for any occasion. Made primarily with egg whites, superfine sugar, and cake flour, this cake is delicately sweet with a tender crumb and a golden-brown crust. It's baked in a tube pan and cooled upside down to maintain its volume and airy texture. Serve it with chantilly cream and fresh berries for an elegant finish.

Ingredients

Egg Mixture

  • 12 large Egg Whites (400g, fresh, room temperature)
  • 1 tsp Cream of Tartar
  • 1 1/2 cups Superfine Sugar (300g)
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 1 1/4 cups Cake Flour (140g)
  • 1/4 tsp Salt

To Serve

  • Chantilly Cream
  • Fresh Berries

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) or 160°C if using a fan-assisted oven to prepare for baking the cake.
  2. Start whipping egg whites: Whip the egg whites with cream of tartar on low speed for 1-2 minutes until they become white and frothy, beginning to incorporate air.
  3. Increase mixing speed: Gradually raise the mixer speed to medium-high. This gentle increase helps form stable meringue with smaller air bubbles that won't cause the cake to collapse.
  4. Add sugar gradually: Add superfine sugar one tablespoon at a time, whipping for about 15 seconds between additions to fully dissolve the sugar and achieve a glossy meringue.
  5. Whip to firm peaks: Once all sugar is added, add vanilla extract and continue whipping until the meringue holds firm peaks that droop into a hook shape. Check for smoothness by rubbing a small amount between your fingers to ensure no grit remains.
  6. Prepare dry ingredients: Combine the salt with cake flour and sift the mixture twice to aerate it, ensuring a tender and light crumb in the final cake.
  7. Fold in flour: Gently fold the sifted flour into the meringue in three batches. Use a sieve to sprinkle the flour over the meringue and fold carefully to retain air; it's better to leave a few streaks than to overmix.
  8. Transfer batter to pan: Spoon the batter into an ungreased tube pan, level the surface, and run a skewer or toothpick through the batter a few times to release any large air bubbles.
  9. Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes until the top is golden brown and springs back when pressed lightly. A skewer inserted in the center should come out clean.
  10. Cool upside down: Immediately invert the pan after baking. If your tube pan has feet, rest it on them; otherwise, place it upside down over a wire rack. Let it cool completely to maintain volume.
  11. Remove cake from pan: Once cool, run a spatula or knife around the edge of the pan to loosen the cake, then tap the bottom gently to release it.
  12. Serve: Slice and serve the angel food cake with chantilly cream and fresh berries for a light, elegant dessert.

Notes

  • Use superfine sugar for the best meringue texture as it dissolves more easily than regular sugar.
  • Do not grease the tube pan, as the batter needs to cling to the sides to rise properly.
  • Cake flour can be substituted with all-purpose flour but expect a slightly denser texture.
  • The cake must cool upside down to prevent collapse and maintain its airy structure.
  • Ensure egg whites are at room temperature for optimal volume.
  • Use a clean, grease-free bowl and beaters when whipping egg whites.

Find it online: https://dishcooks.com/angel-food-cake-recipe/