Angel Food Cake Recipe
Angel food cake recipe is a light, airy dessert that has delighted sweet tooths for generations. Its delicate texture and heavenly taste make it a perfect choice for any occasion, from casual family dinners to elegant celebrations. In this comprehensive guide, we’ll dive into the history of angel food cake, provide you with a foolproof recipe, and answer some frequently asked questions. Let’s get started!
A Brief History of Angel Food Cake:
Angel food cake is believed to have originated in the United States in the late 19th century. Its light and airy texture is achieved by beating egg whites until they form stiff peaks, a technique that was made easier with the invention of the rotary beater in the 1860s. The cake became especially popular in the early 20th century, often served at weddings and other special occasions due to its pristine white color and delicate flavor.
Angel Food Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Sifter
- Rubber spatula
- Angel food cake pan (tube pan)
- Cooling rack
- Thin knife or spatula for loosening cake from pan
Ingredients
- 1 cup cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is in the lowest position to allow the cake to rise properly.
- Prepare the Dry Ingredients: Sift the cake flour and ½ cup of granulated sugar together. Repeat the sifting process three times to ensure the mixture is light and airy.
- Beat the Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt. Continue to beat until soft peaks form.
- Add Sugar Gradually: Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff peaks form, but do not overbeat.
- Add Extracts: Gently fold in the vanilla extract and almond extract (if using) with a rubber spatula.
- Incorporate the Dry Ingredients: Sift about ¼ of the flour mixture over the beaten egg whites. Fold in gently using a spatula. Repeat until all the flour mixture is incorporated. Be careful not to deflate the egg whites.
- Transfer to the Pan: Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
- Bake the Cake: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Invert the cake pan onto a cooling rack and let the cake cool completely in the pan (about 2 hours). This prevents the cake from collapsing.
- Remove from the Pan: Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake. Gently remove the cake from the pan.
- Serve and Enjoy: Slice the cake using a serrated knife. Serve plain, or with fresh berries and a dollop of whipped cream for an extra treat.
Video
Similar Recipes:
– Sponge Cake: Similar in texture but richer due to the addition of egg yolks.
– Chiffon Cake: Combines the lightness of angel food cake with the richness of butter.
– Pound Cake: Dense and buttery, a classic favorite.
– Victoria Sponge Cake: A British classic, light and filled with jam and cream.
Frequently Asked Questions About Angel Food Cake Recipe:
1. Is it possible to use all-purpose flour for cake flour?
Cake flour works best because of its finer texture, but you can use 2 tablespoons of cornstarch in place of 2 tablespoons of all-purpose flour after sifting 1 cup of all-purpose flour.
2. Why is my cake heavy instead of light?
This may occur if the batter was not carefully folded in or if the egg whites were over- or underbeaten.
3. Is it possible to bake angel food cake without using a pan?
Yes, a loaf pan will work, but the cake will need to be cooled upside down and may not rise as much.
4. When are the egg whites sufficiently beaten?
Stiff, shape-holding peaks should form in the egg whites.
5. Can I alter the batter’s flavor or color?
Yes, you can add some diversity by blending in extracts, zest from citrus fruits, or a small amount of food coloring.
6. Is angel food cake free of gluten?
Though you can produce a gluten-free version using a combination of cake flour, traditional recipes do not contain gluten.
7. How should angel food cake be stored?
It can be kept in the fridge for up to a week or at room temperature for up to three days when stored in an airtight container.
8. Is angel food cake freezer safe?
Yes, freeze it for up to three months after carefully wrapping it in foil and plastic wrap. Before serving, let it thaw at room temperature.
Conclusion:
Angel food cake is a delightful dessert that’s surprisingly easy to make at home. With its light texture and versatile flavor, it’s sure to become a favorite in your baking repertoire. Whether enjoyed plain or with your favorite toppings, angel food cake is a treat that feels both indulgent and light.
YouTube Video Credits:
Preppy Kitchen
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