You’re looking for a delightful and airy treat that everyone in the family will adore. This Light Angel Food Cake is a classic family favorite cake recipe, perfect for any occasion and surprisingly simple to master. Get ready to bake a cloud of deliciousness that will disappear in no time.
Key Ingredients & Substitutions:
- Egg Whites: Essential for the cake’s structure. Do not substitute with whole eggs.
- Granulated Sugar: Provides sweetness and stability. You can use superfine sugar for an even smoother batter.
- Cake Flour: Lighter than all-purpose flour, it’s crucial for the cake’s delicate texture. Do not use all-purpose flour.
- Cream of Tartar: Stabilizes the egg whites. Lemon juice can be a substitute, but use slightly less.
- Vanilla Extract: Adds a warm, classic flavor. Almond extract can be used for a different twist.
Ingredients:
- 1 ½ cups (about 12 large) egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- 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: 12 slices
- Calories per serving: Approximately 150-180 calories
- Tools Needed: Large mixing bowl, electric mixer (stand or hand), sifter, 10-inch tube pan (angel food cake pan), rubber spatula.
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 properly.
2. Sift Dry Ingredients
In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar. Sifting ensures a light, airy texture and prevents lumps, which is key for this family favorite cake recipe.
3. Whip Egg Whites
In a large, very clean bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until foamy. Gradually add the remaining ¾ cup of granulated sugar, one tablespoon at a time, increasing the speed to high. Continue beating until the egg whites are glossy and form stiff, but not dry, peaks.
4. Fold in Vanilla and Flour Mixture
Gently fold in the vanilla extract. Then, gradually fold in the sifted flour and sugar mixture, about ¼ cup at a time, until just combined. Be careful not to deflate the egg whites, as this is crucial for your light angel food cake.
5. Bake the Cake
Pour the batter into the ungreased tube pan and gently smooth the top. Bake for 30-35 minutes, or until the top springs back when lightly touched and the cake is golden brown. A wooden skewer inserted into the center should come out clean.
6. Cool Upside Down
Immediately invert the pan onto its feet (or over the neck of a bottle if your pan doesn’t have feet). Let the cake cool completely upside down for at least 1 hour. This prevents the cake from collapsing and keeps it wonderfully airy.
7. Release and Serve
Once completely cool, run a thin knife around the edges of the pan to release the cake. Slice and serve this delightful family favorite cake recipe with your favorite toppings.
Variation Ideas:
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to the flour mixture for a bright flavor.
- Berry Topping: Serve with fresh berries and a dollop of whipped cream.
- Chocolate Swirl: Gently fold in a few tablespoons of melted, cooled chocolate during the last stage of folding in the flour mixture for a subtle swirl.
- Coconut Flakes: Sprinkle toasted coconut flakes over the top before serving.
Storage Instructions:
Store your Light Angel Food Cake at room temperature, loosely covered, for up to 2-3 days. If you prefer, you can refrigerate it, but it may dry out slightly. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why did my angel food cake fall?
A: Your cake likely fell because the pan was greased, the egg whites were under-beaten, or it wasn’t cooled upside down.
Q: Can I use all-purpose flour instead of cake flour?
A: While possible, it’s not recommended. Cake flour has a lower protein content, which is essential for the delicate, tender texture of an angel food cake.
Q: How do I know when the egg whites are stiff but not dry?
A: Stiff peaks will hold their shape when the beater is lifted, but they should still look moist and glossy, not crumbly.
Q: Can I make this cake ahead of time?
A: Yes, angel food cake is an excellent make-ahead dessert. You can bake it a day or two in advance.
Q: What if I don’t have a tube pan with feet?
A: You can invert the pan over the neck of a sturdy glass bottle to allow for proper cooling.
Q: Is this a good dessert for gatherings?
A: Absolutely! This light angel food cake is a fantastic family favorite cake recipe, perfect for potlucks, holidays, or any time you want a crowd-pleasing dessert.