Angel Food Cake
Indulge in the airy delight of angel food cake, a classic dessert known for its light, fluffy texture and subtle sweetness. This cake is a celebration of simplicity, made primarily from egg whites, sugar, and flour. Whether you serve it plain or topped with fresh berries and whipped cream, it’s a delightful treat for any gathering. Get ready to impress your guests with this heavenly dessert!
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 30 minutes, and the cooking time is around 35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 140 calories, 0.5g fat, 30g carbohydrates, and 3g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a medium bowl, sift the cake flour and 3/4 cup of sugar together.
- In a large mixing bowl, beat the egg whites until foamy.
- Add the cream of tartar and salt; continue beating until soft peaks form.
- Gradually add the remaining sugar while beating until stiff peaks form.
- Gently fold in the flour mixture, a little at a time, using a spatula.
- Stir in the vanilla extract until just combined.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until the top is golden brown.
- Invert the pan on a wire rack to cool completely before removing the cake.
Alternative Ingredients
If you’re looking for alternatives, you can use almond flour for a nutty flavor or substitute egg whites with aquafaba for a vegan option. Both provide a unique twist to the classic recipe while maintaining a light texture.
Serving and Pairings
Angel food cake pairs wonderfully with fresh berries, whipped cream, or a drizzle of chocolate sauce. It’s also delightful with a scoop of ice cream on the side, making it a versatile dessert for any occasion.
Storage and Reheating
Store leftover angel food cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months. To reheat, simply thaw at room temperature and serve fresh.
Cooking Mistakes
- Not sifting the flour can lead to a dense cake.
- Overbeating the egg whites may cause the cake to collapse.
- Using a greased pan prevents the cake from rising properly.
- Skipping the inversion step can result in a soggy bottom.
- Not measuring ingredients accurately can affect the texture.
Helpful Tips
- Ensure all equipment is free from grease.
- Use room temperature egg whites for better volume.
- Fold gently to avoid deflating the batter.
- For extra flavor, add lemon zest to the batter.
FAQs
What makes angel food cake different from other cakes?
Angel food cake is unique due to its use of only egg whites, giving it a light and airy texture. It has no fat from egg yolks or butter, which is common in other cakes.
Can I use all-purpose flour instead of cake flour?
While you can use all-purpose flour, it may result in a denser cake. Cake flour has a lower protein content, which helps achieve that delicate texture.
How do I know when the cake is done baking?
The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean. It should spring back when lightly pressed.
Can I add flavors to the angel food cake?
Absolutely! You can incorporate flavors like almond extract or lemon zest for a delightful twist on the classic recipe.
Is angel food cake gluten-free?
Traditional angel food cake is not gluten-free due to the use of cake flour. However, you can substitute with a gluten-free flour blend designed for baking.
Conclusion
Angel food cake is a timeless dessert that embodies lightness and sweetness. Perfect for any gathering, this recipe is not only simple but also allows for creativity with toppings and flavors. Enjoy this airy treat and make it a staple in your dessert repertoire!
Angel Food Cake
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, sift the cake flour and 3/4 cup of sugar together.
- In a large mixing bowl, beat the egg whites until foamy.
- Add the cream of tartar and salt; continue beating until soft peaks form.
- Gradually add the remaining sugar while beating until stiff peaks form.
- Gently fold in the flour mixture, a little at a time, using a spatula.
- Stir in the vanilla extract until just combined.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until the top is golden brown.
- Invert the pan on a wire rack to cool completely before removing the cake.
