There are few confections quite as divine as Angel Food Cake. Aptly named, this ethereal dessert floats between your fingers, its light, airy texture practically begging you to take a bite.
Many claim that angel food cake dates way back to Europe in the 17th century. This delightful dessert has been around for a long time! The angel food cake is a classic, often paired with a dollop of whipped cream and a tumble of fresh berries.
Angel Food Cake Recipe
The distinguishing feature of angel food cake is its cloud-like texture, as light as the name suggests. This is achieved by using egg whites as the cake’s primary leavening agent. When beaten just right, the egg whites form a soft, stable foam that helps the cake rise in the oven without the assistance of any baking powder or soda. This resulting texture is so light and airy that it’s often compared to a sweetened meringue.
The other critical ingredient in an angel food cake is sugar—just enough to balance the mild egg flavor and create the perfect sweetness. Interestingly, the sugar also plays a structural role in the cake. It stabilizes the whipped egg whites, keeping them from deflating during baking. The flour, usually cake flour, is carefully sifted and folded into the batter to maintain the delicate structure and ensure an even crumb.
Ingredients
- Eggs
- Cream of tartar
- Sugar
- Vanilla
- Salt
- Powdered sugar
- Cake flour
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- Preheat your oven set the rack at the lowest level.
- In a large bowl, beat a good amount of egg whites until they’re nice and foamy.
- Sprinkle in some cream of tartar and keep beating the mixture. Gradually add sugar to the egg whites, keep beating until stiff peaks form.
- Add a dash of vanilla extract and a pinch of salt to the egg whites, and give it a quick beat to mix in the flavors.
- Sift together some powdered sugar and cake flour, then gently fold this into the egg whites. Carefully spoon the batter into an ungreased tube pan.
- Bake the cake until the top turns golden brown and the cake springs back when lightly touched.
- Immediately after baking, invert the pan onto a glass bottle or cans to cool. Once cooled, use a knife to gently release the cake from the pan.
Frequently Asked Questions
A tube pan helps to distribute heat evenly to the center of the cake, which is essential for even baking. The design of the pan also allows the cake batter to ‘climb’ up the sides and center tube, helping achieve maximum height and a light texture.
The batter needs to grip the sides of the pan to rise high. If you grease the pan, the batter will slide down the sides, resulting in a denser and shorter cake.
Cooling the cake upside down prevents it from collapsing under its own weight, maintaining its height and light texture as it cools.
Yes, you can substitute the cream of tartar with an equal amount of lemon juice or white vinegar. The acid in these ingredients serves the same purpose – to stabilize the egg whites and help them hold their structure.
More Recipes
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Angel Food Cake Recipe
Ingredients
- 1 ½ cups of egg whites approximately 12 large eggs
- 1 ½ teaspoons of cream of tartar
- 1 cup of granulated sugar
- ½ tablespoon of vanilla extract
- ¼ teaspoon of salt
- 1 ½ cups of powdered sugar also known as confectioners’ sugar
- 1 cup of cake flour
Instructions
- Begin by preheating your oven to 325°F (165°C). Ensure the oven rack is positioned on the lowest level to allow room for the cake to rise.
- In a large, clean mixing bowl, add the 1 ½ cups of egg whites. Beat them with an electric mixer on medium speed until they become foamy. This process introduces air into the egg whites and forms the structure of your cake.
- Sprinkle the 1 ½ teaspoons of cream of tartar into the egg whites. This acid helps to stabilize the egg whites and maintains their structure. Continue beating the mixture.
- Gradually add the 1 cup of granulated sugar to the egg whites, a few tablespoons at a time. Continue beating until stiff peaks form. These peaks should hold their shape when the beaters are lifted from the bowl.
- Add the ½ tablespoon of vanilla extract and ¼ teaspoon of salt to the egg whites. Beat for another 30 seconds to incorporate these flavors.
- Sift together the 1 ½ cups of powdered sugar and 1 cup of cake flour onto a piece of parchment paper. This ensures that there are no lumps and that these dry ingredients will evenly distribute throughout the cake.
- Gradually fold the sifted flour mixture into the egg whites with a rubber spatula. Be gentle and take your time with this step to maintain the airiness of the egg whites.
- Once the dry ingredients are fully incorporated, gently spoon the batter into an ungreased tube pan. The ungreased surface allows the batter to climb the walls of the pan, giving the cake height.
- Bake the cake in your preheated oven for about 45 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Immediately after removing the cake from the oven, invert the pan (flip it upside down) onto a glass bottle or onto cans. This helps to maintain the cake’s height as it cools.
- Allow the cake to cool completely while inverted. Once it’s cooled, run a knife along the edges of the pan to release the cake.
Notes
Angel food cake, with its cloud-like texture and delicate sweetness, represents a pinnacle in the art of baking, demonstrating how simple ingredients, when used with precision and care, can create an extraordinary dessert experience.
Connie
Good morning. Would you make any adjustments with ingredients for high altitude. Love reading your blog especially for learning about pressure cooker recipes. Thanks so much.
Melissa Griffiths
It should be ok with high altitude!