Craving a cloud-like dessert that melts in your mouth? This Fluffy Angel Food Cake is a perfect soft cake recipe, delivering airy perfection every time. Get ready to impress your taste buds with its delicate sweetness.
Key Ingredients & Substitutions:
- Egg Whites: Essential for the cake’s structure. Do not use carton egg whites for best results.
- Granulated Sugar: Sweetens and stabilizes the egg whites. You can use superfine sugar for an even finer texture.
- Cake Flour: Low protein flour ensures a tender crumb. All-purpose flour can work, but the cake will be slightly denser.
- Cream of Tartar: Helps stabilize egg whites for maximum volume. Lemon juice can be a substitute if needed.
Ingredients:
Main:
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 ½ cups egg whites (from 10-12 large eggs), at room temperature
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Calories per serving: 160
- Tools Needed: Stand mixer, large mixing bowls, sifter, ungreased 10-inch tube pan with removable bottom, whisk.
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare Dry Ingredients
Set your oven to 350°F (175°C). Sift together the cake flour with ½ cup of the granulated sugar into a bowl. This ensures a light, lump-free mixture.
2. Whip the Egg Whites
In a large, clean mixing bowl (or a stand mixer), beat the egg whites, cream of tartar, salt, and vanilla extract on medium speed until soft peaks form. Your whites should be foamy and hold their shape slightly.
3. Gradually Add Sugar
Slowly add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form. The mixture should be thick and shiny.
4. Fold in Dry Ingredients
Gently fold the flour-sugar mixture into the egg whites, about ¼ cup at a time. Use a rubber spatula and a delicate, upward motion to incorporate without deflating the egg whites. Continue until just combined.
5. Bake the Cake
Pour the batter into an ungreased 10-inch tube pan. Gently smooth the top. Bake for 35-40 minutes, or until the top springs back when lightly touched and the cake is golden brown.
6. Cool Inverted
Immediately after removing from the oven, invert the pan over the neck of a bottle or rest it on its “feet” if your pan has them. This prevents the cake from collapsing. Let it cool completely for at least 1 hour.
7. Remove from Pan
Once fully cooled, run a thin knife around the edges of the pan and the center tube to loosen the cake. Invert onto a plate. Enjoy your beautiful, soft cake!
Variation Ideas:
- Citrus Zest: Add 1 tablespoon of lemon, orange, or lime zest to the dry ingredients for a bright flavor.
- Almond Extract: Substitute half of the vanilla extract with almond extract for a nutty twist.
- Cocoa Swirl: Gently fold a few tablespoons of sifted cocoa powder into a small portion of the batter, then swirl it into the main batter before baking.
Storage Instructions:
Store leftover Fluffy Angel Food Cake tightly wrapped in plastic wrap at room temperature for up to 2-3 days. You can also refrigerate it for up to 5 days. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why did my angel food cake collapse?
This often happens if the cake is not inverted immediately after baking or if the egg whites were not beaten to stiff peaks.
Can I make this recipe gluten-free?
While possible with specific gluten-free cake flour blends, it significantly alters the texture of this soft cake recipe.
Why is it important to use an ungreased pan?
The batter needs to cling to the sides of the pan to climb and rise properly. Grease would prevent this.
Can I use a hand mixer instead of a stand mixer?
Yes, you can, but it will require more arm strength and time to achieve stiff egg white peaks.
How do I know if my egg whites are at room temperature?
Egg whites are at room temperature when they no longer feel cool to the touch, usually after sitting out for 30 minutes.
Can I add fruit to the batter?
It’s generally not recommended, as the moisture and weight of fruit can cause this delicate soft cake to collapse. Serve fruit alongside instead.