why make this recipe
Angel Food Cake is a light and fluffy dessert that is perfect for any occasion. It’s a delicious treat that pairs well with fresh fruits and whipped cream. The cake is low in fat because it uses egg whites instead of whole eggs, making it a great choice for those looking for a guilt-free dessert. Plus, it’s naturally sweet and has a delicate texture that melts in your mouth.
how to make Angel Food Cake
Ingredients :
- 1 cup cake flour
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together the flour, 3/4 cup sugar, and salt. Set aside.
- In a large mixing bowl, beat the egg whites until frothy. Add cream of tartar and continue to beat until soft peaks form.
- Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Gently fold in the flour mixture and extracts, being careful not to deflate the egg whites.
- Pour the batter into an ungreased tube pan. Bake for 30-35 minutes or until the cake springs back when touched.
- Invert the pan to cool completely before removing the cake. Enjoy your angel food cake!
how to serve Angel Food Cake
Angel Food Cake can be served in many delightful ways. You can slice it and serve it plain, or with a sprinkle of powdered sugar on top. It is also fantastic when topped with fresh fruits like strawberries, blueberries, or raspberries. Drizzle some chocolate sauce or serve it with whipped cream to elevate the flavor.
how to store Angel Food Cake
To store Angel Food Cake, keep it in an airtight container at room temperature for up to two days. If you want it to last longer, you can refrigerate it for about a week. For longer storage, slice individual pieces and freeze them in airtight bags for up to three months. Just thaw at room temperature when you’re ready to enjoy!
tips to make Angel Food Cake
- Make sure your mixing bowl and beaters are clean and free of any grease. This helps the egg whites whip up nicely.
- Be gentle when folding in the flour mixture to keep the airy texture.
- Use a tube pan without a non-stick coating, as the batter needs to cling to the sides for the cake to rise properly.
variation
You can add flavors and colors to your Angel Food Cake! Try folding in a bit of lemon zest for a citrus twist or a few drops of food coloring to make it more festive. You can also replace the almond extract with other flavors like orange or lemon extract for a different taste.
FAQs
Q: Can I use regular flour instead of cake flour?
A: It’s best to use cake flour for a lighter texture, but if you need to substitute, you can use all-purpose flour with a bit of cornstarch.
Q: What can I serve with Angel Food Cake?
A: Angel Food Cake pairs wonderfully with fresh fruits, whipped cream, or even a scoop of ice cream for a delicious dessert.
Q: Can I make this cake ahead of time?
A: Yes, you can make Angel Food Cake a day in advance. Just store it properly and serve it the next day for the best flavor and texture.
Angel Food Cake
A light and fluffy dessert perfect for any occasion, pairing wonderfully with fresh fruits and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 cup cake flour
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- Sift together the flour, 3/4 cup sugar, and salt in a bowl. Set aside.
- Beat the egg whites in a large mixing bowl until frothy. Add cream of tartar and continue to beat until soft peaks form.
- Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Fold in the flour mixture and extracts gently, being careful not to deflate the egg whites.
- Pour the batter into an ungreased tube pan. Bake for 30-35 minutes or until the cake springs back when touched.
- Invert the pan to cool completely before removing the cake.
Notes
Ensure mixing bowls and beaters are clean and free of grease to whip egg whites effectively. Fold in flour gently to maintain the airy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 70mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg