Angel Food Cake

There’s something so light and airy about Angel Food Cake, isn’t there? It’s like taking a bite of cloud—sweet, delicate, and just the right amount of fluff. If you’ve never tried making it from scratch, trust me, you’re in for a treat! This cake is so soft, moist, and subtly sweet, it practically melts in your mouth. And the best part? It’s naturally fat-free, making it the perfect lighter dessert when you’re craving something sweet but don’t want to overdo it.

Whether you’re serving it on a sunny afternoon with a cup of tea, or using it as a base for a fancy dessert with fresh fruit and whipped cream, this cake is as versatile as it is delicious. Let’s get into why you’ll absolutely love this airy wonder!

Why You’ll Love Angel Food Cake

Light as Air

Angel Food Cake lives up to its name—it’s incredibly light and fluffy! The texture is soft and almost ethereal, making each bite feel like you’re indulging without the heaviness of a typical cake.

Naturally Fat-Free

Unlike most cakes, Angel Food Cake doesn’t use butter or egg yolks, which means it’s naturally fat-free! You still get all the indulgence without the guilt.

Perfect for Pairing

Its mild sweetness makes it perfect to pair with fresh fruits like strawberries, berries, or peaches. Or, top it with a dollop of whipped cream or a drizzle of chocolate sauce for that extra “wow” factor.

Easy to Make

This cake might look a little fancy, but it’s actually pretty simple to make! You only need a handful of ingredients and some basic mixing, and you’ll have a gorgeous cake to show off.

A Crowd-Pleaser

The beauty of Angel Food Cake is that it’s light enough to be enjoyed by everyone, and it pairs well with so many different toppings and sides, making it a great dessert to bring to any party or family gathering.

Ingredients

Let’s take a look at the ingredients that come together to create this beautiful, cloud-like cake.

For the Cake:

• Egg Whites: These are the backbone of the cake. When beaten, they give the cake its airy, light texture.
• Sugar: A little sweetness to balance out the flavor.
• Cake Flour: The secret to getting that delicate, soft crumb.
• Cream of Tartar: This stabilizes the egg whites and helps them hold their shape while being whipped.
• Vanilla Extract: For that little touch of flavor.
• Salt: Just a pinch to enhance all the flavors.

(Note: Exact measurements are provided in the recipe card below!)

Instructions

Ready to make your very own Angel Food Cake? Let’s get started!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Make sure to use an angel food cake pan, as this will allow the cake to rise properly. Do NOT grease the pan—it’s important for the cake to stick to the sides as it bakes and rises.

Step 2: Beat the Egg Whites

In a large bowl, add your egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This takes about 2-3 minutes.

Step 3: Gradually Add Sugar

Once the soft peaks have formed, begin adding the sugar a tablespoon at a time while continuing to beat. Keep beating until the egg whites are glossy and stiff peaks form. This should take another 3-4 minutes.

Step 4: Sift and Fold in Dry Ingredients

In a separate bowl, sift together the cake flour and salt to ensure the ingredients are evenly mixed. Gradually fold the sifted flour mixture into the egg whites, about 1/4 cup at a time. Use a spatula to gently fold the ingredients together—be careful not to deflate the egg whites.

Step 5: Add Vanilla

Gently fold in the vanilla extract, making sure it’s evenly incorporated.

Step 6: Pour into the Pan

Carefully spoon the batter into your ungreased angel food cake pan. Smooth the top with a spatula, but don’t tap the pan to level it, as this could cause the batter to deflate.

Step 7: Bake

Bake the cake in the preheated oven for about 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center should come out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and invert the pan onto a cooling rack. This helps the cake cool properly and maintain its airy texture. Let it cool completely in the pan, about 1-2 hours.

Step 9: Release the Cake

Once the cake is cool, run a knife around the edges of the pan to gently loosen the sides. Then, carefully remove the cake from the pan and place it on a serving platter.

Step 10: Serve and Enjoy

Slice the cake and enjoy on its own, or pair with fresh fruit, whipped cream, or a drizzle of chocolate syrup for an extra indulgence!

Nutrition Facts

Servings: 12
Calories per serving: 130
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 31g
Dietary Fiber: 0g
Sugars: 28g
Protein: 4g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 2%

Preparation Time

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes

How to Serve Angel Food Cake

• With Fresh Berries: Top with strawberries, blueberries, or raspberries for a fresh, vibrant touch.
• With Whipped Cream: A dollop of freshly whipped cream is the perfect topping to complement the cake’s light texture.
• As a Trifle: Layer pieces of Angel Food Cake with whipped cream and fruit for an easy, no-bake trifle.
• Chocolate Sauce: Drizzle some rich chocolate sauce over the top for a decadent twist.

Additional Tips

• Don’t Overmix: When folding the dry ingredients into the egg whites, be gentle! Overmixing will deflate the airy texture of the cake.
• Storing: If you have leftovers, store the cake in an airtight container at room temperature for up to 2-3 days.
• Add Flavors: You can add a twist to the flavor by incorporating lemon or almond extract instead of vanilla.

FAQ Section

Q1: Can I make this cake ahead of time?
A1: Yes! This cake can be made a day ahead of time. Just store it in an airtight container once it has cooled completely.

Q2: Do I need to use cake flour?
A2: Yes! Cake flour is essential for that light, airy texture. If you don’t have cake flour, you can make your own by substituting 1 cup of all-purpose flour and removing 2 tablespoons, then replacing those tablespoons with cornstarch.

Q3: Can I make Angel Food Cake without cream of tartar?
A3: Cream of tartar helps stabilize the egg whites. If you don’t have it, you can substitute it with lemon juice or white vinegar, though the texture may not be as perfect.

Q4: Can I make this cake gluten-free?
A4: Absolutely! Use a gluten-free flour blend that is designed for cakes, and you’ll still have a delicious Angel Food Cake.

Q5: How do I make sure my cake doesn’t collapse after baking?
A5: The key is to cool the cake upside down and let it cool completely before removing it from the pan. This helps it maintain its airy texture.

Q6: Can I use a bundt pan instead of an angel food cake pan?
A6: It’s best to use an angel food cake pan as it allows the cake to rise properly and cool evenly. A bundt pan won’t give you the same effect.

Q7: Can I freeze Angel Food Cake?
A7: Yes, you can freeze Angel Food Cake! Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months.

Q8: How do I store leftovers?
A8: Store leftover cake in an airtight container at room temperature for up to 2-3 days.

Q9: Can I use regular sugar instead of superfine sugar?
A9: It’s best to use superfine sugar, but if you don’t have it, you can pulse regular sugar in a food processor to make it finer.

Q10: Can I make individual portions of Angel Food Cake?
A10: Yes! You can make mini versions using a muffin tin or mini angel food cake pans. Just adjust the baking time accordingly.

Conclusion

Angel Food Cake is the ultimate light and airy dessert that’s perfect for any occasion. Whether you serve it with fresh fruit, whipped cream, or chocolate sauce, it’s always a hit. With its delicate texture and sweet flavor, this cake is a true crowd-pleaser that’s easy to make, naturally fat-free, and totally indulgent. So go ahead, give this heavenly cake a try, and enjoy every sweet bite!

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