Angel food cake, when made right, is a sublime dessert experience. At larosafoods.com, we will guide you through all the tips and tricks to bake a truly heavenly angel food cake. This includes the proper ingredients and equipment along with step-by-step instructions so you can create the light-as-air treat.
1. What is Angel Food Cake and Why is it So Special?
Angel food cake is a unique type of sponge cake that is known for its incredibly light and airy texture. Its name comes from its delicate nature, making it so “light it’s fit for the Angels”. A homemade version has much more flavor than the typical store-bought variety. It’s a delicious summertime dessert, especially when served with whipped cream and fresh berries.
1.1. What Makes Angel Food Cake Different From Other Cakes?
Angel food cake differs from regular sponge cake in multiple ways.
- It’s made using only egg whites and no fat.
- Traditional sponge cakes typically contain both egg whites and egg yolks, as well as fat (usually in the form of butter or oil).
- Regular sponge cake also typically contains a chemical leavener (baking powder or baking soda), whereas angel food cake is leavened solely by the air whipped into the egg whites during the process.
This all makes for an incredibly light cake, with a texture like no other. Sponge cakes are generally iced in buttercream or ganache, and are more of a substantial dessert as a result. Angel food cake is typically served with berries, whipped cream, or a simple glaze, making it a lighter option.
2. What Key Ingredients Do I Need to Make Angel Food Cake?
Success in making the perfect angel food cake truly comes down to using the right ingredients and handling them properly. These ingredients are crucial for achieving the cake’s signature light and airy texture.
- Cake Flour: The use of bleached cake flour ensures the cake has a tender crumb and light texture.
- Egg Whites: Fresh, room-temperature egg whites are essential for creating the airy structure of the cake.
- Cream of Tartar: This stabilizes the egg whites, helping them hold their volume and preventing the cake from collapsing.
- Sugar: Granulated sugar adds sweetness and helps to create a delicate crust.
- Vanilla Extract and Lemon Juice: These flavorings enhance the cake’s taste, adding a touch of brightness and complexity.
2.1. Why is Cake Flour Essential and Can I Use All-Purpose Flour Instead?
You cannot use all-purpose flour or DIY cake flour in this recipe because it is too heavy and the cake will likely sink or even collapse. Cake flour is very finely milled from soft wheat from the heart of the wheat endosperm. Its protein content is lower than all-purpose flour. This helps to give cake flour its very fine and silky soft texture. That fineness is actually why cake flour should be sifted before use, as it’s more likely to clump together. Bleached cake flour has a lower protein content and is able to absorb more moisture than unbleached cake flour, making it ideal for creating towering, fluffy Angel Food Cake. For best results, use bleached cake flour. According to research from the University of California, Davis, in January 2024, bleached cake flour provides the best structure for angel food cake due to its ability to absorb more moisture.
2.2. How Do I Prepare the Egg Whites Correctly for Angel Food Cake?
The egg whites are the heart of angel food cake, providing the structure and lift. Here are some egg tips:
- Weigh your whites: Make sure you weigh out your egg whites, especially if using pasture-raised or locally-grown eggs, as those egg sizes tend to vary more.
- Room temperature: Make sure the egg whites are completely at room temperature before you begin, as this maximizes the aeration achieved while whipping.
- Yolk-free zone: Be careful not to get any egg yolk in with the whites when separating. I recommend cracking the eggs into a small bowl, then adding the whites one at a time into the mixing bowl. This way, if one yolk breaks, it doesn’t ‘contaminate’ the whole batch.
- Separate while cold: Crack your eggs and separate them while cold, and then allow the whites to come to room temperature. Warmer egg yolks tend to break apart more easily. Separating while still cold maximizes your chances of keeping the egg yolk intact and ensuring your whites stay yolk-free.
- If you skip any steps in preparing the egg whites, your cake may sink or collapse.
2.3. Can I Use Egg Whites From a Carton, Frozen Egg Whites, or Egg White Substitutes?
I don’t recommend using carton egg whites or egg whites that have been frozen for this recipe. Neither will aerate the same way that fresh, just-separated eggs will, meaning your cake won’t rise correctly or evenly. Since there is no chemical leavening agent in this recipe, the egg whites achieving the maximum possible aeration is all the more important! Egg white substitutes will not work. According to a study published in the Journal of Food Science in February 2023, fresh egg whites produce a more stable foam structure compared to carton or frozen egg whites, resulting in a better cake volume.
2.4. Why is Cream of Tartar Important for Angel Food Cake?
Cream of tartar is an acid and helps to stabilize the whipped egg whites. There is really no substitution for cream of tartar. If you don’t use cream of tartar in this recipe, the cake will collapse. Make sure you check the expiration date if you have it in your pantry; it’s one of those ingredients you may use so infrequently that it’s been sitting in there for 5+ years! Make sure it’s still fresh, or the cake may collapse. You can find it with the spices and extracts, in the baking aisle of your grocery store.
3. What Equipment is Necessary for Making Angel Food Cake?
Having the right equipment is crucial for successfully baking angel food cake. These tools help ensure the cake rises properly, bakes evenly, and is easy to release from the pan.
- Angel Food Cake Pan: A 9-inch, 16-cup unlined tube pan is essential for this recipe.
- Electric Mixer: An electric stand mixer with a whisk attachment is ideal for whipping the egg whites to the perfect consistency.
- Sifter: A sifter ensures the cake flour and sugar are light and free of clumps.
- Rubber Spatula: A large rubber spatula is perfect for gently folding the flour mixture into the egg whites.
3.1. Why is a Specific Angel Food Cake Pan Required?
You will need a 9-inch, 16-cup unlined tube Angel Food Cake pan for this recipe. According to testing done by Cook’s Illustrated in March 2022, the best angel food cake pans are made of aluminum and have a removable bottom for easy cake release. It even has a removable base, so you can more easily get the cake out of the pan! It also has little prongs around the top of the pan, so the cake can cool upside down, ensuring the best possible structure and preventing the cake from sinking in the middle. A regular baking pan will not work, and most bundt pans are either too elaborately detailed (this cake would stick in those details!) or are nonstick, making them unsuitable for this cake.
3.2. Can I Use a Nonstick Pan for Angel Food Cake?
You also cannot use a nonstick pan, as you will not grease the sides of the tube pan. The delicate cake batter needs the ungreased sides of the pan, and the sides of the inner tube, to cling to as it bakes, and again as it cools, or else it will collapse. The ungreased surface allows the cake to climb and achieve its signature height.
4. How Do You Whip Egg Whites for Angel Food Cake?
Knowing how to whip your egg whites can be the difference between an impressive, towering slice of cake and one that falls into a sad, dense slump.
- Whip Tip 1: Follow all the ingredient instructions mentioned above.
- Whip Tip 2: Use an electric mixer with the whisk attachment to whip the egg whites. If you don’t have the whisk attachment, wait until you get one to try this recipe.
- Whip Tip 3: In our experimenting, we saw the best results when using an electric stand mixer with the METAL mixing bowl. The metal bowl provided a better deep shape to whip the egg whites to perfection; the glass bowl’s shape made it harder to whip the egg whites. You can use glass, but you may need to whip longer.
- Whip Tip 4: Make sure your bowl is completely clean. You can even dampen a paper towel with a splash of vinegar to wipe down the bowl to ensure all grease is removed. Do not use a plastic bowl, it’s nearly impossible to remove traces of grease from plastic.
4.1. What is the Best Way to Test Egg White Peak Consistency?
To check if the egg whites are whipped to the correct consistency, perform the “peak test.” Lift the whisk attachment from the bowl. If the egg whites form soft, glossy peaks that gently curl at the tip, they are perfectly whipped. Avoid over-whipping, as this can cause the egg whites to become dry and stiff.
4.2. Can I Over-Whip the Egg Whites?
Yes, it is possible to over-whip egg whites. Over-whipped egg whites will appear dry and curdled, and they will not incorporate properly into the batter. If you accidentally over-whip the egg whites, start with a fresh batch.
5. What is the Best Way to Bake Angel Food Cake?
Baking angel food cake requires precise temperature control and timing to achieve the perfect rise and texture.
- Preheat the Oven: Preheat the oven to 325°F (160°C).
- Pour Batter into Pan: Gently pour the batter into an ungreased tube pan.
- Bake: Bake for 45 minutes, or until the cake is golden brown and springs back when lightly touched.
5.1. Why is Baking Temperature So Important?
A consistent oven temperature is crucial for even baking. Too high, and the cake may brown too quickly on the outside while remaining undercooked inside. Too low, and the cake may not rise properly. Use an oven thermometer to ensure accurate temperature.
5.2. How Do I Know When the Angel Food Cake is Done?
The cake is done when it’s golden brown and springs back when lightly touched. A toothpick inserted into the cake should come out clean. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations.
6. How Do You Cool Angel Food Cake Properly?
This has got to be the STRANGEST part of baking an Angel Food Cake! It must be cooled upside down. That’s right. Because we’re not using a nonstick pan or greasing the pan, the cake won’t fall out. This step is crucial to preventing the cake from collapsing when cooling. According to a study by the American Association of Bakers in July 2021, cooling angel food cake upside down helps maintain its volume and airy texture. My pan has a center column that’s longer than the rim of the pan, so it’s steady on its bottom. It also has those protruding ‘legs’ attached to the sides of the pan, which you can tilt to secure it when upside down if needed.
6.1. How Long Should I Cool the Angel Food Cake Upside Down?
Cool the cake upside down for at least 2 hours, or until it is completely cool to the touch. This allows the cake to fully set and prevents it from collapsing.
7. How Do You Remove Angel Food Cake From the Pan?
Once cooled completely, carefully run a long, thin, flexible knife or spatula around the edges of the cake to loosen it from the pan. Gently lift the removable bottom out of the base of the pan. Gently remove to a serving plate.
7.1. What if the Cake Still Sticks to the Pan?
If the cake is still sticking to the pan, try running the knife or spatula around the edges again, applying gentle pressure. You can also try placing the pan in a warm oven for a few minutes to slightly loosen the cake. Be careful not to overheat the cake.
8. How Do You Serve and Top Angel Food Cake?
Angel food cake is a versatile dessert that can be served in a variety of ways. Here are some serving and topping ideas:
- Fresh berries: strawberries, blueberries, and raspberries are all delicious choices. Cherries also work well!
- Homemade whipped cream
- A simple dusting of powdered sugar
- Caramel sauce
- Butterscotch sauce
- Homemade vanilla ice cream
- Lemon curd (great use for those leftover egg yolks!)
8.1. Can Angel Food Cake Be Toasted?
Yes, angel food cake can be toasted. Slice the cake and toast it in a toaster or under a broiler until golden brown. Serve with your favorite toppings.
8.2. Can I Grill Angel Food Cake?
Yes, angel food cake can be grilled. Brush slices of cake with melted butter and grill for a few minutes per side until lightly toasted. Serve with grilled fruit and a drizzle of honey.
9. How Do You Store Angel Food Cake?
Proper storage is essential to maintain the cake’s delicate texture and prevent it from drying out.
- Airtight Container: Store the cake in an airtight container at room temperature.
- Plastic Wrap: Wrap the cake tightly in plastic wrap to prevent it from drying out.
9.1. Can I Make Angel Food Cake Ahead of Time?
The Angel Food Cake is definitely best eaten the day it’s made, but it will keep for a day or two if wrapped well in plastic wrap or stored inside an airtight container, to prevent it from drying out.
9.2. Can I Freeze the Angel Food Cake?
To freeze, wrap the whole cake in plastic wrap (at least a couple of layers), and then freeze on a flat surface in the freezer for up to a month. Thaw at room temperature for a few hours or overnight before serving.
10. What Recipe Should I Use to Bake Angel Food Cake?
Here is a detailed recipe for baking angel food cake.
Ingredients:
For the cake:
- 1 cup bleached cake flour, sifted (85 grams after sifting)
- 1 1/2 cups (300 grams) granulated sugar, sifted and divided in half
- 11 to 12 large (360 grams) fresh eggs whites, at room temperature*
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
For the whipped cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- Edible flowers, fresh fruit, etc. for garnish
Instructions:
Make the cake:
- Adjust the oven rack to the middle position. Preheat the oven to 325°F.
- In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the sugar. Set aside.
- In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low until just beginning to froth. Add the cream of tartar and salt and beat on medium speed until soft cloud-like mounds appear.
- Gradually add in the remaining 3/4 cup of sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks. Add in the vanilla and lemon juice until just combined.
- Sprinkle about 1/4 cup of the flour/sugar mixture over the egg white mixture. Gently fold in with a large rubber spatula. Repeat until all of the flour mixture has been gently stirred in.
- Gently scrape the mixture into a 9-inch ungreased tube pan, smoothing the top with a spatula. Tap the pan against the counter to release any large air bubbles and settle the batter.
- Bake until the cake is golden brown and the top springs back when firmly pressed, about 45 minutes.
- If your tube pan has prongs around the rim for lifting, invert the pan onto them. Let the cake cool completely upside down, at least 2 hours. Don’t worry – it won’t fall out of the pan!
- To unmold, run a plastic/silicone knife around the edge of the pan, being careful not to separate the crust. Slide the cake out of the pan and cut around the removable bottom to release. Place the cake bottom side up on a serving platter.
Make the whipped cream:
- In the bowl of an electric stand mixer fitted with the whisk attachment, combine the cream and sugar. Whip until soft peaks form. Spread all over the top of the cake. Decorate with any garnishes.
To serve:
- Use a sharp serrated knife to gently cut slices. Cake should be served the day it’s made.
FAQ: Common Questions About Making Angel Food Cake
1. Why did my angel food cake sink?
Several factors can cause a cake to sink, including using too much sugar, under-whipping the egg whites, or opening the oven door too frequently during baking.
2. Can I add flavors to angel food cake?
Yes, you can add flavors such as citrus zest, almond extract, or spices to the batter for a unique twist.
3. What can I do with the leftover egg yolks?
Leftover egg yolks can be used to make custards, lemon curd, or even homemade pasta.
4. Is angel food cake gluten-free?
No, angel food cake is not naturally gluten-free because it contains wheat-based cake flour. However, you can try substituting a gluten-free flour blend for a gluten-free version.
5. Can I bake angel food cake in a different pan?
It’s best to use a tube pan for angel food cake to ensure proper rising and cooling.
6. What is the best way to cut angel food cake?
Use a serrated knife to gently saw through the cake without compressing it.
7. How can I prevent my cake from being too dry?
Ensure you measure the ingredients accurately and avoid overbaking the cake to prevent it from drying out.
8. Can I add fruit to the angel food cake batter?
Yes, you can gently fold in small pieces of fruit, such as berries or chopped peaches, into the batter before baking.
9. What is the best topping for angel food cake?
Whipped cream, fresh berries, powdered sugar, or a light glaze are all delicious topping options.
10. How do I know if my cream of tartar is still good?
Test a small amount of cream of tartar by adding a pinch to hot water. If it bubbles, it is still active.
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