Desserts

Classic Angel Food Cake

Angel food cake is super simple to make and because this cake uses absolutely no fat in the batter, it is super light, super airy, and super moist and that is why it is called the cake of the angels.  This cake gets its name from being super white, airy, and moist and is known as the food of the angles. In a medium bowl, sift together flour, sugar, and salt to remove lumps and set it aside.

Next, separate the egg yolk from egg whites you can use any method you prefer. You can crack the egg on your clean hand and let the egg whites to the bowl. Also, you can crack the egg in a bowl and just using your clean hand and take out the egg yolk. In the bowl of a stand mixer or a large bowl using an electric hand mixer, start beating egg whites.

When frothy and approximately doubled in size which is about a minute, add in cream of tartar and lemon juice. Beat until soft peaks form. Gradually add in your sugar while beating on medium-high until the sugar is well incorporated. When stiff peaks form, fold in vanilla extract using a spatula to prevent popping of the air bubbles.

When mixed well, gently fold in sifted dry ingredients with a spatula until all the dry ingredients are well folded in (go around the center and cut to the middle). When it is all folded in, transfer the batter to an ungreased angel food cake or tube pan (do not grease the sides of the pan to provide support for the cake).

Even the top and bake in a preheated 350 degrees Fahrenheit (175 C) for 40-45 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean. Remove from the oven and turn upside down and cool completely. When cool, run a knife around the edges of the pan and turn the cake out onto a cake plate. Use a serrated knife to cut and serve with plain strawberries and whipped cream on the side and enjoy.

Ingredients;

  • 1 cup (110 g) cake flour
  • 1 1/4 cups (250 g) white granulated sugar, divided
  • 1/4 tsp salt
  • 1 1/2 cups (355ml) egg whites (about 10 eggs)
  • 1 tsp cream of tartar (or tartaric acid)
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract

Instructions;

  1. In a medium bowl, sift together flour, 1/2 cup (100 g) sugar, and salt. Set aside.
  2. In the bowl of a stand mixer or a large bowl using an electric hand mixer, start beating egg whites. When frothy and approximately doubled in size, add in cream of tartar and lemon juice. Beat until soft peaks form.
  3. Gradually add in the remaining 3/4 cup (150g) of sugar while beating on medium-high. When stiff peaks form, fold in vanilla extract. When mixed well, gently fold in sifted dry ingredients.
  4. When no more streaks of flour remain, transfer batter to an ungreased angel food cake or tube pan. Even the top and bake in a preheated 350*F (175*C) for 40-45 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean.
  5. Remove from the oven and turn upside down and cool completely. When cool, run a knife around the edges of the pan and turn the cake out onto a cake plate. Use a serrated knife to cut and serve.

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