Craving a delicate, airy dessert with a sophisticated twist? This Earl Grey Angel Food Cake recipe offers a perfect fluffy cake experience, infusing classic lightness with aromatic tea notes for a truly elegant treat. You’ll love how simple it is to achieve this impressive dessert.
Key Ingredients & Substitutions:
- Egg Whites: Essential for the cake’s structure; no substitutes.
- Granulated Sugar: Provides sweetness and stability. You can use superfine sugar for an even finer texture.
- Cake Flour: Low protein content creates a tender crumb. All-purpose flour can work in a pinch, but the cake may be slightly less tender.
- Earl Grey Tea Bags: Infuses the distinct flavor. Use high-quality tea for best results. Loose leaf tea can be used by steeping it and measuring the liquid.
- Cream of Tartar: Helps stabilize the egg whites. Lemon juice can be a substitute, but cream of tartar is preferred for consistent results.
- Vanilla Extract: Enhances overall flavor.
Ingredients:
For the Cake:
- 1 ½ cups (about 12 large) egg whites, at room temperature
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon hot water
- 2 Earl Grey tea bags, or 1 tablespoon loose leaf Earl Grey tea
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12 slices
- Calories per serving: Approximately 200 (cake only)
- Tools Needed: Stand mixer with whisk attachment, large mixing bowls, sifter, 10-inch angel food cake pan (tube pan), rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Earl Grey Infusion
Steep the Earl Grey tea bags in 1 tablespoon of hot water for 5 minutes. Remove the tea bags, squeezing out any excess liquid. Let the tea concentrate cool completely.
2. Sift Dry Ingredients
In a medium bowl, sift together the cake flour and ½ cup of the granulated sugar. Sifting ensures a lump-free mixture and incorporates air, contributing to a fluffy cake. Set this mixture aside.
3. Whip Egg Whites to Soft Peaks
In a large, very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and salt. Beat on medium speed until the mixture is foamy and holds soft peaks.
4. Gradually Add Sugar and Tea
With the mixer still running, slowly add the remaining 1 cup of granulated sugar, one tablespoon at a time. Continue to beat until the egg whites are glossy and hold stiff, firm peaks. Gently fold in the cooled Earl Grey tea concentrate and vanilla extract until just combined.
5. Fold in Dry Ingredients
Carefully fold the sifted flour and sugar mixture into the egg whites in three additions. Use a rubber spatula and a gentle, downward motion, then sweep up and over, preserving the air in the mixture for a truly fluffy cake. Do not overmix.
6. Bake Your Angel Food Cake
Gently spoon the batter into an ungreased 10-inch angel food cake pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 50-55 minutes, or until the top springs back when lightly touched.
7. Cool Completely
Immediately invert the pan onto its feet (or over a bottle if your pan doesn’t have feet) and let the cake cool completely for at least 1 ½ to 2 hours. This prevents the cake from collapsing.
8. Remove and Glaze (Optional)
Once cool, run a thin knife around the edges of the pan and the inner tube to release the cake. Carefully invert it onto a serving plate. If making the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake.
Variation Ideas:
- Lemon Glaze: Replace milk in the glaze with lemon juice for a bright, tangy topping.
- Berry Topping: Serve slices with fresh berries and a dollop of whipped cream.
- Chocolate Drizzle: Melt your favorite chocolate and drizzle it over the cooled cake.
- Almond Extract: Swap a portion of the vanilla extract for almond extract for a nutty aroma.
Storage Instructions:
Store your Earl Grey Angel Food Cake at room temperature, loosely covered, for up to 2-3 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap, for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why do I need to use an ungreased pan for angel food cake?
Greasing the pan prevents the egg whites from climbing and expanding, which is essential for the cake’s height and fluffy texture.
Can I use liquid egg whites from a carton?
Yes, you can use liquid egg whites, but ensure they are 100% pure egg whites and not an egg substitute product.
Why did my angel food cake collapse?
Common reasons include overmixing the batter, not whipping the egg whites enough, or not cooling the cake inverted.
Can I make this recipe without cream of tartar?
Cream of tartar helps stabilize the egg whites, but you can substitute it with a small amount of lemon juice (about ½ teaspoon) if needed.
What is the best way to cut angel food cake?
For clean slices of this fluffy cake, use a serrated knife with a sawing motion, or a long, thin, ungreased knife.
Why is sifting the flour so important for fluffy cake recipes?
Sifting removes lumps and aerates the flour, which contributes to the light and airy texture of angel food cake and other fluffy cake recipes.