Angel food cake, with its ethereal texture and delicate flavor, is a timeless dessert. This guide provides everything you need to know on how to make angel food cake that’s light, airy, and tastes far superior to store-bought versions. Mastering this recipe comes down to using the right ingredients and techniques.
Key Ingredients for Perfect Angel Food Cake
Selecting and handling ingredients properly is crucial for angel food cake.
The Importance of Cake Flour
Cake flour is finely milled from soft wheat, resulting in a lower protein content compared to all-purpose flour. This gives angel food cake its signature soft, silky texture. Bleached cake flour is particularly effective as it absorbs more moisture.
Why you must use cake flour: Using all-purpose flour or a DIY cake flour substitute will likely lead to a dense, sunken cake. For the best results, stick with bleached cake flour. More in-depth details can be found in dedicated resources about cake flour.
The Critical Role of Egg Whites
Angel food cake relies solely on air beaten into egg whites for leavening, making them incredibly important. Consider these tips:
- Weigh your whites: Ensure accurate measurement, especially with farm-fresh eggs, which vary in size.
- Room temperature: Room temperature egg whites whip up to a greater volume.
- Yolk-free guarantee: Even a trace of yolk can inhibit whipping. Separate eggs into a small bowl first, then transfer whites to the mixing bowl to avoid contaminating the entire batch.
- Separate cold, then warm: Separate eggs while cold (yolks are less likely to break), then allow the whites to reach room temperature.
- Skipping any of these steps can cause the cake to sink.
Avoiding Carton or Frozen Egg Whites
It’s not recommended to use carton egg whites or those that have been frozen. Freshly separated eggs aerate much better, which is essential given the absence of chemical leavening agents. Egg white substitutes will not work.
The Magic of Cream of Tartar
Cream of tartar stabilizes the whipped egg whites. There’s no substitute; without it, the cake will likely collapse. Check the expiration date to ensure it’s still fresh. It’s typically found in the spice or baking aisle of grocery stores.
The Angel Food Cake Recipe: Step-by-Step
What is Angel Food Cake?
Angel food cake is known for its delicate, airy texture. Its name comes from its light and fluffy texture. Homemade angel food cake offers superior flavor and texture.
Angel Food Cake vs. Sponge Cake
Angel food cake differs from sponge cake significantly. It uses only egg whites and no fat. Sponge cakes, in contrast, usually contain both egg whites and yolks, plus fat (butter or oil). Sponge cakes often incorporate chemical leaveners, while angel food cake relies exclusively on whipped egg whites. This creates a remarkably light cake. Sponge cakes are often paired with buttercream or ganache, while angel food cake is served with berries, whipped cream, or a light glaze.
Mastering the Art of Whipping Egg Whites
Properly whipped egg whites are key to a successful angel food cake. The difference between a towering cake and a dense one depends on this.
Whip Tip 1: Adhere to all ingredient instructions.
Whip Tip 2: Use an electric mixer with the whisk attachment.
Whip Tip 3: A stand mixer with a metal bowl produces the best results due to the bowl’s shape. Glass bowls can be used, but may require longer whipping times.
Whip Tip 4: Ensure your bowl is completely clean; wipe it down with vinegar to remove any traces of grease. Avoid plastic bowls.
Choosing the Right Angel Food Cake Pan
- Use a 9-inch, 16-cup unlined tube angel food cake pan.
- This is a recommended angel food cake pan. It features a removable base for easy cake removal and “legs” for upside-down cooling.
- A regular baking pan will not work.
- Bundt pans are often too detailed or nonstick.
- Do not grease the pan. The batter needs to grip the ungreased sides as it bakes and cools to prevent collapsing.
Baking the Angel Food Cake
Bake until the cake is golden brown and the top springs back when pressed firmly, approximately 45 minutes.
Cooling the Angel Food Cake Upside Down
Cooling the cake upside down is essential. Because the pan isn’t greased, the cake won’t fall out, and this position prevents collapsing. The pan should have a center column longer than the rim for stability.
Removing the Angel Food Cake
Once cooled, use a thin, flexible knife or spatula to loosen the cake from the pan. Gently remove the bottom and transfer the cake to a serving plate.
Serving Suggestions and Topping Ideas
- Fresh berries: strawberries, cherries, blueberries, raspberries, etc.
- Homemade whipped cream
- Powdered sugar dusting
- Salted caramel sauce
- Butterscotch sauce
- Homemade vanilla ice cream
- Lemon curd
Storage and Freezing Instructions
Angel food cake is best eaten fresh, but it will keep for a day or two wrapped in plastic wrap or in an airtight container.
To freeze, wrap the whole cake in plastic wrap and freeze on a flat surface for up to a month. Thaw at room temperature.
Conclusion
Making angel food cake might seem daunting, but with the right ingredients, techniques, and this comprehensive guide, you can bake a truly heavenly dessert. Enjoy!
