Delicious, classic Homemade Angel Food Cake recipe! (2024)

FAQs

What is the secret to angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

I have you covered. Angel food cake doesn't need to hide under frosting, but tastes blissful with fresh berries, raspberry sauce, and/or a dollop of whipped cream! Feel free to dust the top with confectioners' sugar, too. If you enjoy these flavors together, you'll love my fresh berry cream cake.

Use cream of tartar – cream of tartar is an acid and stabilizes the egg whites. Without cream of tartar, your cake will collapse. Other acidic ingredients aren't quite as strong, so I wouldn't recommend substituting cream of tartar with anything. Sift some of the sugar and flour several times – four to be exact.

Ingredients. Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Baking Soda, Citric Acid, Enzyme Modified Soy Protein, Calcium Phosphate, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a whipping aid). Contains Wheat, Egg And Soy Ingredients.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

According to Cooking for Engineers, the cake could collapse under its own weight, which is most definitely not the heavenly reward you're aiming for. Turning your freshly baked angel food cake upside down while it cools ensures it will stay light and fluffy, with the heavenly, airy texture you desire.

The Wilton Angel Food Cake Pan is a top option for even heat distribution and even baking every time.

In delicate sponge-type cakes (like chiffon or angel food cake) there are two moments for concern. First, when you're whipping the egg foam, and second, when you're incorporating the flour. An overmixed egg foam will be slack, wet, loose, and unable to hold peaks.

Whipping egg whites introduces air and causes them to form a stable foam, adding lightness and volume to recipes like meringues, soufflés, and angel food cakes.

Can you use a bundt pan for angel food cake? ›

But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.

As stated previously, Angel Food Cakes are great for people with diabetes because they are low in sugar compared to most other cakes, and especially low in simple sugars and carbohydrates.

No, cake is unhealthy for dogs. Many kinds of cake—like chocolate cake or cake with raisins—are toxic for dogs, and all cake contains high amounts of calories, fat, sugar, and other harmful additives.

If vanilla or yellow cake, replace water with milk or any version of silk, decreasing the amount by the extra amount of oil you will use (end of this paragraph). Add an extra teaspoon or two of vanilla.

Do not grease the angel food cake tube pan (one in which the center tube is higher than the walls of pan and the bottom is removable.) You want the batter to cling to the side while it is rising. A greased pan will not allow the batter to rise.

A small bit of moisture or egg yolk mixed in with the egg whites, a particularly humid day, or repeatedly opening your oven can also cause the cake to not rise. Over-mixing the batter once you've added the flour is another likely culprit, mix until just combined.

Baking: The temperature at which an angel food is baked is very important – if it's too low, the cake won't rise like it should. If it's too high, the top of the cake will set before the cake has fully risen, and it will stifle itself. Either way, the result is a less-than-airy angel food.