Angel Food Cake Recipe
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.
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
Ensure your egg whites are at room temperature before you start. Cold egg whites won't whip up as well as room temperature ones.
Make sure that your mixing bowl and beaters are completely clean and dry before adding your egg whites. Any residue can prevent the egg whites from reaching their full volume.
While folding the flour mixture into the egg whites, be very gentle and patient. Overmixing can deflate the egg whites and make your cake dense rather than light and fluffy.
Inverting the cake to cool might seem strange, but it's a classic technique used in baking sponge cakes to keep them from collapsing while they cool.
This cake is perfect for serving with fresh berries and whipped cream, or simply enjoy it on its own. It can also be used as a base for many other dessert recipes.