ANGEL FOOD CAKE – A light and airy sponge cake with subtle flavors of vanilla and almond. Pair it with whipped cream and fresh strawberries for a treat that tastes like a little slice of heaven.
Angel Food Cake has been requested as a birthday treat many, many times by one of my daughters. I’ve had the recipe in my collection for so long that I have since forgotten where I first came upon it.
The cake bakes in a 10 inch tube pan. The pan should have a center tube that’s higher than the sides, have “feet” for it to rest on while it’s cooling upside down, and have a removable bottom.
Angel Food Cake is a lot more simple to make that you might think, but it uses a few different methods than other cakes. First, do not grease the tube pan. This allows for the batter to cling to the sides and rise while it’s baking.
Second, the cake starts it’s bake time in a cold oven. This is in order to give the crust a thicker and more flavorful crust. A flavorful crust is especially advantageous for a cake that’s not frosted but rather served with whipped cream and berries.
Third, when taken out of the oven the cake is immediately inverted and cooled completely while upside-down. This is because the cake hasn’t fully set during the baking process. Inverting the cake allows for the cake to fully set without it collapsing.
I prefer to serve Angel Food Cake with whipped cream and fresh strawberries. However, any kind of berry, or even a berry sauce, would be delicious. The cake stores well in an air tight container for several days.
Here’s what you need to make Angel Food Cake…
- 1 1/2 cups egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups cake flour
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- Fresh Strawberries
- Homemade Whipped Cream
Angel Food Cake
ANGEL FOOD CAKE - A light and airy sponge cake with subtle flavors of vanilla and almond. Pair it with whipped cream and fresh strawberries for a treat that tastes like a little slice of heaven.
Ingredients
- 1 1/2 cups egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups cake flour
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- Fresh Strawberries
- Homemade Whipped Cream
Instructions
- In stand mixer, whisk measured egg whites until they form stiff peaks.
- Add the cream of tartar, vanilla and almond extract.
- Sift the flour, sugar and salt together (repeat sifting process 5 times).
- Gently fold the dry ingredients into the eggs whites, adding a little at a time and careful to not overmix.
- Pour ingredients into an ungreased 10 inch tube pan.
- Place the pan in the COLD oven.
- Turn the oven to 325.
- Cook for 50-60 minutes, or until the top is golden brown.
- Remove cake from oven and immediately invert it to cool.
- Cool completely.
- To remove cake from pan, run a thin flexible knive around the center tube and inside the outer edge of the pan. Lift the center tube out of the outer pan. Using the same knive, cut the bottom of the cake from the bottom of the pan. Invert onto a serving platter. What was the "top" while baking, is now the "bottom" of the cake.
- Serve topped with whipped cream and fresh strawberries.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 72mgCarbohydrates: 31gFiber: 0gSugar: 22gProtein: 3g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: unknown
[…] Do you love cake? Try my Hummingbird Cake or Angel Food Cake. […]