How To Bake An Angel Cake

This post may contain chapter links. Please read my disclosure policy.

Using only 6 ingredients, this perfect affections nutrient cake bakes up tall, low-cal, and airy. For best results, follow this recipe and video tutorial closely. The frail texture tin only exist accomplished with item ingredients and conscientious mixing methods.

Prepare for a slice of heaven? We are no stranger to corrupt and rich cakes. But what about a cake recipe where butter, fatty, and egg yolks run away in fearfulness? Meet affections food cake. Angel nutrient cake is a low fat cake recipe made generally from egg whites, cake flour, and sugar. It's pristine white on the inside with a chewy light brown crumb around the outside. What it lacks in butter makes up for in texture. This tall, tender, and timeless block has a deject-similar crumb and ultra light season.

I've published angel food cupcakes and a super fun sprinkle angel food block on my blog, but now information technology's fourth dimension visit where both originate: classic homemade angel food block!

Angel Food Cake Video Tutorial

Let's dive right in. First, here's a video tutorial where I walk you through each step. The steps and ingredients are pretty straightforward, but it'southward ever helpful to have a clear visual. 🙂

6 Angel Food Block Ingredients

You only need vi ingredients to make angel food cake. With so fiddling ingredients, understand that each one is imperative to the cake's final taste and texture. Here'southward the breakdown:

1. Granulated Saccharide:The recipe begins with granulated carbohydrate. Pulse it in a food processor to create superfine saccharide. Superfine carbohydrate's granules are the best size to provide optimal construction for angel food cake. It'southward not every bit coarse every bit granulated sugar and not every bit fine every bit confectioners' sugar. Granulated saccharide is only too fibroid, while confectioners' saccharide dissolves too quickly in the egg whites.
2. Cake Flour: Block flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the block will gustation like white breadstuff…! In a pinch, you can apply this cake flour substitute. But real cake flour is ideal.
3. Table salt: Adds flavor.
4. Egg Whites:Y'all'll notice at that place'south no blistering powder or baking soda. The egg whites are actually the sole leavening ingredient providing all the block's rise. Use freshly separated eggs because they aerate the all-time. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively bear upon the rise of your block. You lot'll have a lot of leftover egg yolks, so brand some lemon curd and serve it with the block!
5. Cream of Tartar: Cream of tartar is an acid and stabilizes the whipped egg whites, just equally it does in my chocolate swirled meringue cookies too. Without it, the cake would collapse. Other acids, such equally lemon juice, can work just they aren't nearly as effective. Cream of tartar is institute in the spice alley and is really a common baking ingredient. I have many recipes calling for it!
6. Vanilla Extract: Adds flavour.

How to Make Perfect Angel Food Cake

I'm confident this will exist the most perfect angel food cake to ever hit your lips. We tin't achieve affections food cake perfection for free, so make sure you follow these steps closely.

1. Pulse the granulated carbohydrate into superfine carbohydrate. Use a nutrient processor or blender.
2. Set 1 cup of the superfine saccharide aside. Yous'll add information technology to the egg whites.
3. Add cake flour and salt to nutrient processor. Pulse them with the remaining carbohydrate. This aerates the dry out ingredients.
4. Beat out egg whites and cream of tartar together.Beat on medium-low speed until foamy.
5. Slowly add one cup of superfine sugar. Plow the mixer up to medium-high and pour in the superfine sugar y'all set aside.
6. Beat into soft peaks.Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least v minutes. After that, add together the vanilla.
7. Sift and fold in dry ingredients.In 3 additions, sift and fold in the dry ingredients.
8. Cascade/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly ascension. If you already greased information technology, wash and wipe it completely make clean.
9. Broil at 325°F (163°C). A college temperature won't properly cook the cake.
10. Cool upside down on a wire rack.If cooled upright, the cake's own weight will crush itself. Cool it upside-downwards on a cooling rack and so it holds its shape and air can reach it.
11. Run a sparse knife effectually the edges to release.Tap the pan on the counter a few times to assist loosen the cake, as well.
12. Slice with a serrated knife.A regular precipitous knife squishes the cake.

Can I use a Bundt pan for angel food cake? No, do not apply a Bundt pan for affections food cake. Yous'll accept a very hard time getting it out in one piece. You need a tube pan which has a apartment bottom and direct sides. If you don't have one, I recommend this tube pan. It's relatively inexpensive for its corking quality. Though information technology'due south labeled as nonstick, the coating is VERY thin and has never been an issue for my angel food cakes.

And adept news: here's a helpful play a trick on for how to bake affections nutrient block without a tube pan.

You demand ane cup (16 Tablespoons) + 2 Tablespoons of cake flour. Sounds like an odd amount, but 18 Tablespoons is the precise quantity to bring enough structure to the cake.

Soft Peaks, Non Potent Peaks

Remember, whip the egg whites into soft peaks. (Pictured above.) Soft peaks don't concord a strong shape. Instead, they "wilt" back into the mixture after a few seconds. Soft peaks are the optimum consistency because they'll go on to expand in the oven. Potent peaks, on the other mitt, means that the egg whites take been over-whipped for angel food block and volition likely collapse in the oven.

Important to recollect: Don't let a driblet of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks at all. Crack eggs over an egg separator into a small bowl, and so add together the whites one-by-one into the mixing bowl. This way if the yolk breaks, information technology doesn't interruption directly in the mixing bowl.

Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together later each addition. The goal is to retain equally much of the whipped volume as possible. Pouring the dry ingredients on meridian all at once will quickly deflate the egg whites.

The Magic is in the Details

I've thrown a lot of data at you in this post, so here'south a quick summary of all the important success tips. Remember that the magic is all in the details.

1. Utilize freshly separated egg whites.
2. Pulse granulated sugar into superfine sugar.
3. Whip egg whites into soft peaks, non stiff peaks.
4. Sift and gently fold in dry out ingredients.
5. Practice non grease the tube pan.
6. Cool the cake upside-down on a wire rack.
7. Use a serrated knife to slice.

Helpful Tools

• Food Processor – These range in price. You tin use a little ninja, a big food processor, or even a blender.
• Egg Separator – This is very inexpensive, but SO HANDY!
• Stand up Mixer or Mitt Mixer
• Fine Mesh Strainer (Sieve/Sifter)
• Tube Pan
• Cooling Rack

Desire to brand angel food cupcakes? I have you covered.

Affections food block doesn't need to hibernate under frosting, but tastes blissful with fresh berries, raspberry sauce, and/or a dollop of whipped foam! Feel free to dust the summit with confectioners' sugar, also. If you enjoy these flavors together, you'll love my fresh berry foam cake. (Which, if I'k being honest, isn't quite equally fussy as this cake!)

I know what you're thinking: is this block really worth it? The reply is YES. Angel food cake boasts a texture like no other and once you become through the process, y'all'll sympathise the training isn't that difficult– it'south just a little picky. 😉 Let'south practice this!

See Your Angel Food Cakes!

Many readers tried this recipe as office of a baking challenge! Feel free to email or share your recipe photos with u.s. on social media. 🙂

Print

---

Description

Using only half dozen ingredients, thisperfect angel food cake bakes upwardly tall, light, and airy. For all-time results, read the recipe in full before commencement and take all your ingredients set up to go. Bask!

---

• 1 and three/4 cups (350g) granulated sugar*
• 1 loving cup + ii Tablespoons (133g) block flour (spoon & leveled)
• 1/four teaspoon common salt
• 12 large egg whites, at room temperature*
• 1 and 1/ii teaspoons cream of tartar
• one and ane/2 teaspoons pure vanilla excerpt
• optional: confectioners' sugar for dusting, whipped cream, and berries

---

1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-x times until sugar/flour/salt mixture is aerated and light.
3. In a large bowl using a paw mixer or a stand up mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-depression until foamy, about i minute. Switch to medium-high and slowly add together the 1 cup of sugar you set bated. Whip until soft peaks form, about v-6 minutes. See photo and video to a higher place for a visual. Add the vanilla extract, and so beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula later each add-on. To avoid deflating or a dense block, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is of import! Pour and spread concoction into an ungreased 9 or x inch tube pan. Shimmy the pan on the counter to smooth downwards the surface.
5. Bake the cake until a toothpick inserted comes out clean, most forty-45 minutes. Rotate the pan halfway through blistering. The cake will rise upwards very tall while blistering. Remove from the oven, and so cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the lesser of the tube pan is right-side up, meet photo and video higher up.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
6. If desired, dust with confectioners' saccharide. Slice the block with a sharp serrated pocketknife. Regular knives can easily squish the cake. Serve with whipped foam and fresh berries.
7. Store leftovers in the refrigerator for upward to 5 days.

Notes

1. Make Ahead & Freezing Instructions: Prepare the angel nutrient cake one twenty-four hour period in advance, then cover tightly and store at room temperature overnight. Angel food cake tin can exist frozen for up to 3 months. Thaw overnight in the fridge, and so bring to room temperature before serving.
2. Carbohydrate: In this recipe, you lot use granulated saccharide and pulse it in a food processor to make superfine carbohydrate. If you lot accept superfine sugar or caster saccharide, utilize that. Pulse three/4 cup of information technology with the dry ingredients in step 2. Use one cup of information technology in step 3.
3. Egg Whites: I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they're cold, and so bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or some of these recipes.
4. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a Bundt pan. Angel food cake's construction and stability requires the tube pan's detail specifications. Some angel nutrient cake pans come with little feet, which makes cooling the block upside down piece of cake. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the block upside down as directed in pace five.

Adjusted from Cook's Illustrated

Keywords: affections food cake

Subscribe

Blistering Fabricated Like shooting fish in a barrel

Are you new to this website? This email series is a neat place to start. I'll walk y'all through a few of my nearly pop recipes and show you exactly why they work.

Source: https://sallysbakingaddiction.com/angel-food-cake/

Posted by: mcclellandraight.blogspot.com

Share this post