Angel Food Cake Recipe

Angel Food Cake

Bake Alton Brown’s light, airy Angel Food Cake from Good Eats on Food Network, then serve the prepared cake with whipped cream and berries.

Prep: 0 20min0

Total: 0 55min0

Yield: 10 to 12 servings

Nutrition Facts: calories 208 calorie, Fat 0 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Sodium 115 milligrams, Carbohydrate 47 grams, Protein 5 grams, Sugar 36 grams

Ingredients:

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Instruction:

1. Preheat oven to 350 degrees F.
2. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
5. Cool upside down on cooling rack for at least an hour before removing from pan.

Angel Food Cake

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!

Prep: 25min

Total: 4h

Yield: 10

Ingredients:

• 1 and 3/4 cups (350g) granulated sugar*
• 1 cup + 2 Tablespoons (133g) cake flour (spoon & leveled)
• 1/4 teaspoon salt
• 12 large egg whites, at room temperature*
• 1 and 1/2 teaspoons cream of tartar
• 1 and 1/2 teaspoons pure vanilla extract
• optional: confectioners’ sugar for dusting, whipped cream, and berries

Instruction:

1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
6. If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
7. Store leftovers in the refrigerator for up to 5 days.

Best Angel Food Cake

For our daughter’s wedding, a friend made this lovely, angel food cake from a recipe she’s used for decades. It really is one of the best angel food cake recipes I’ve found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa

Prep: 15min

Total: 50min

Yield: 16 servings.

Nutrition Facts: calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges: 1-1/2 starch.

Ingredients:

• 1-1/4 cups egg whites (about 9 large)
• 1-1/2 cups sugar, divided
• 1 cup cake flour
• 1-1/4 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt

Instruction:

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Angel Food Cake Recipe

FAQ

What is the secret to angel food cake?

How is angel food cake different from regular cake?

Can you use all-purpose flour instead of cake flour for angel food cake?

Can you make an angel food cake in a 9×13 pan?