This Light Angel Food Cake is a delightful addition to your collection of classic cake recipes. You’ll love its airy texture and sweet, subtle flavor, making it perfect for any occasion. It’s surprisingly simple to master, even if you’re new to baking.
Key Ingredients & Substitutions:
- Egg Whites: Essential for the cake’s structure. Do not substitute with whole eggs or egg replacers.
- Granulated Sugar: Provides sweetness and stability. You can use superfine sugar for an even smoother texture.
- Cake Flour: Lighter than all-purpose, crucial for the delicate crumb. If you don’t have cake flour, you can make your own by removing two tablespoons of all-purpose flour per cup and replacing them with two tablespoons of cornstarch.
- Cream of Tartar: Helps stabilize the egg whites. Lemon juice can be a last-minute substitute, but cream of tartar is preferred.
- Vanilla Extract: Adds a classic flavor. Almond extract can be used for a different aroma.
Ingredients:
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 ½ cups egg whites (from about 10-12 large eggs), at room temperature
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 25 minutes
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Servings: 10-12
- Tools Needed: 10-inch ungreased tube pan with removable bottom, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Do not grease a 10-inch tube pan with a removable bottom; angel food cake needs to climb the sides of the pan to get its height. Set it aside.
2. Sift Dry Ingredients
In a medium bowl, sift together the sifted cake flour and ½ cup of the granulated sugar. Sifting ensures a light, lump-free mixture, crucial for this classic cake recipe. Set this aside for later.
3. Whip the Egg Whites
In a large, clean bowl, using an electric mixer, beat the room temperature egg whites on medium speed until they become foamy. Add the cream of tartar and salt, continuing to beat until soft peaks form. This is a critical step for achieving the cake’s airy texture.
4. Gradually Add Sugar and Flavoring
Slowly add the remaining 1 cup of granulated sugar, one tablespoon at a time, to the egg whites while continuing to beat on high speed. Once all the sugar is incorporated, beat until stiff, glossy peaks form. Gently fold in the vanilla extract.
5. Fold in Dry Ingredients
Gradually fold the flour and sugar mixture into the egg white mixture, about ¼ cup at a time. Use a rubber spatula and a gentle, upward motion to combine without deflating the egg whites. Be patient; this careful folding ensures your classic cake recipe remains light.
6. Bake the Cake
Pour the batter evenly into the ungreased tube pan. Smooth the top with your spatula. Bake for 55-60 minutes, or until the top springs back when lightly touched and is golden brown.
7. Cool Upside Down
Immediately after removing from the oven, invert the pan onto the legs of the tube pan or a bottle neck. Let it cool completely upside down for at least 1 ½ to 2 hours. This prevents the cake from collapsing and keeps it wonderfully airy.
8. Release and Serve
Once completely cool, run a thin knife around the outer and inner edges of the pan to release the cake. Slice with a serrated knife and enjoy this delightful classic cake recipe.
Variation Ideas:
- Citrus Zest: Add 1-2 teaspoons of finely grated lemon, orange, or lime zest to the dry ingredients for a bright flavor.
- Berry Topping: Serve slices with fresh berries like strawberries, blueberries, or raspberries, and a dollop of whipped cream.
- Chocolate Drizzle: A light drizzle of melted dark chocolate can add a touch of indulgence.
Storage Instructions:
Store your Light Angel Food Cake at room temperature, tightly covered, for up to 2-3 days. You can also freeze individual slices, wrapped in plastic wrap and then foil, for up to one month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why did my angel food cake deflate?
Most deflating happens if the cake is not cooled upside down immediately, or if the egg whites were not beaten to stiff peaks.
Can you make angel food cake with whole eggs?
No, angel food cake specifically requires egg whites for its characteristic light and airy texture.
Why is my cake rubbery?
Overmixing the flour into the egg whites can develop too much gluten, leading to a rubbery texture. Fold gently.
Do I really need to sift the flour?
Yes, sifting the cake flour is crucial for achieving the ultra-light and delicate crumb that angel food cake is known for.
Can I use a regular baking pan?
You need an ungreased tube pan with a removable bottom. A regular pan won’t allow the cake to rise properly or cool effectively.
What if I don’t have cream of tartar?
While cream of tartar is best, you can substitute it with an equal amount of fresh lemon juice, though the results might be slightly different.