Light and airy angel food cake is a homemade cake recipe that promises a delicate texture and sweet flavor. You’ll love creating this impressive dessert from scratch.
Key Ingredients & Substitutions:
- Egg Whites: Use fresh egg whites; carton egg whites may not whip as well.
- Granulated Sugar: Superfine sugar dissolves faster, but regular granulated works too.
- Cake Flour: Do not substitute with all-purpose flour; cake flour creates the signature light texture.
- Cream of Tartar: Essential for stabilizing egg whites; no direct substitute.
- Vanilla Extract: You can use almond extract for a different flavor profile.
Ingredients:
- 1 ½ cups (300g) granulated sugar, divided
- 1 cup (120g) cake flour, sifted
- 1 ½ cups (360ml) 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 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 10-12
- Calories per serving: Approximately 200-250 kcal
- Tools Needed: 10-inch tube pan (angel food cake pan), electric mixer, rubber spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan; the batter needs to cling to the sides to rise. Set the pan aside.
2. Sift Dry Ingredients
In a medium bowl, combine 1 cup (200g) of the granulated sugar and the sifted cake flour. Sift this mixture together three times to ensure it’s very light and aerated. This step is crucial for an airy homemade cake recipe.
3. Whip Egg Whites
In a large, clean bowl with an electric mixer, beat the room temperature egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form. Gradually add the remaining ½ cup (100g) granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold in the vanilla extract.
4. Gently Fold in Flour Mixture
Carefully add the sifted flour and sugar mixture to the egg whites, about ¼ cup at a time. Using a rubber spatula, gently fold it in just until combined after each addition. Avoid overmixing, as this will deflate your egg whites.
5. Bake the Cake
Pour the batter evenly into your ungreased tube pan. Smooth the top with a spatula. Bake for 35 to 40 minutes, or until the top springs back when lightly touched and the cake is golden brown.
6. Cool Inverted
Immediately after baking, invert the pan onto its “feet” (if your pan has them) or over the neck of a bottle. Let the cake cool completely upside down for at least 1 ½ to 2 hours. This prevents the cake from collapsing.
7. Release and Serve
Once completely cool, run a thin knife around the outer and inner edges of the pan to release the cake. Invert onto a serving plate. Slice with a serrated knife for the best results.
Variation Ideas:
- Lemon Zest: Add 1-2 teaspoons of fresh lemon zest to the dry ingredients for a bright flavor.
- Cocoa Powder: For a chocolate version, substitute ¼ cup of the cake flour with unsweetened cocoa powder.
- Fresh Berries: Serve with a simple berry compote or fresh sliced strawberries.
Storage Instructions:
Store your light and airy angel food cake at room temperature, covered tightly, for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it is well-wrapped to prevent it from drying out.
Frequently Asked Questions (FAQ):
- Why is my angel food cake dense? Overmixing the batter or greasing the pan can cause a dense texture. Ensure you fold gently and never grease the pan.
- Can I use all-purpose flour? No, cake flour has a lower protein content, which is essential for the characteristic light and airy texture.
- Why do I need to cool the cake upside down? Cooling upside down prevents the delicate structure from collapsing under its own weight as it cools.
- Can I make this ahead of time? Yes, you can bake angel food cake a day in advance. Store it properly at room temperature.
- What if I don’t have a tube pan? An ungreased bundt pan can work, but the classic tube pan is best for this homemade cake recipe.
- How do I know when the egg whites are stiff? When you lift the beaters, the peaks of the egg whites should stand straight up and hold their shape.