How To Make a Classic, Foolproof Angel Food Cake (Light & Fluffy 2022
How often have you found yourself with a lot of egg whites and not knowing what to do with them after cooking something based on yolks? In our kitchens, it is something chronic. Today we bring you the ideal recipes to recycle the excess whites: the angel food cake. Angel food cake is an American cake that simply mixes flour with meringue.
The result is a sponge cake with a very white and light crumb as it does not contain any fat content. The recipe that we propose today is that of the famous American television cook Martha Stewart, and you will see that it is very easy—running to the kitchen!
What do I need?
- 12 egg whites
- 1/4 teaspoon salt 125g cake
- 270g sugar
- One teaspoon cream of tartar*
- vanilla extract
How do I do it?
The first thing we are going to do is prepare a meringue. Place the egg whites in a bowl and beat them with the electric mixer at medium speed for about a minute until they acquire a foamy texture. Add the cream of tartar (or substitute) to the whites and continue beating until the whites are stiff. We add the sugar little by little and continue beating until we obtain a smooth and firm meringue. We also add the vanilla extract to the meringue or whatever we want to flavor the cake with (hazelnut extract, lemon, almond.
Mix the flour with the salt and sift it with the help of a strainer or sieve. Incorporate the flour into the meringue little by little with the use of the sieve and stir the meringue with the help of a spatula with encircling movements until the flour is perfectly integrated.
Pour the mixture into the ungreased mold**, smooth the surface with the help of a spatula and insert the spatula into the mix and make a kind of circle or spiral to eliminate possible areas without mass or air bubbles. Introduce the mold in the oven preheated to 180º for about 35 or 40 minutes until it acquires a slightly golden tone.
When the cake is ready, take it out of the oven and place it upside down (on a rack if you don’t use the special mold) for 1 hour. After the resting time, pass a knife around the edges of the mold and carefully unmold it.
It is a very light and mild-flavored sponge cake; it is usually served accompanied by whipped cream and some red fruits. But with just a little bit of icing sugar.
* Cream of tartar is a powder that prevents whipped egg whites from falling. It isn’t easy to find in supermarkets (although common in specialized pastry shops), but you can replace it with any other egg white stabilizer. The Vahiné brand sells the “Fix Neige” that you can find in some supermarkets like Alcampo (it’s the one I’ve used). But you can also replace it with the Gasificante Litines that they sell in Mercadona. And if you prefer the more homemade solution, add a few drops of lemon juice.
**There is a special mold for the angel food cake. It is a tall mold, and it has tabs that allow you to turn it upside down when you take it out of the oven, and it is also removable. But obviously, it is not essential to be able to use any other mold. Investing or not in this mold will depend on how many times you prepare this cake and on the home economy.
Americans have a simple, basic recipe for a cake that they say belongs to the angels. In addition to its sponginess, the round shape of this cake is characteristic. It is usually baked in a tall, circular mold with a tube in the center to create a hole in the cake. To brighten up its mild flavor, it is often served with sauce, glaze, or jam. You can also spice the dough. For now, we let your imagination run wild. Let’s go with the simple recipe.
Ingredients: 1 and 1/2 cups of egg whites (about 10 or 12), 1 cup of white sugar, 1/2 cup of powdered sugar, 1 cup of cake flour, one teaspoon of cream of tartar, a pinch of salt, two teaspoons liquid vanilla flavoring
Preparation: First, mix the flour and icing sugar in a large bowl. Then we sift it a couple of times so that a very loose mixture remains.
We begin to assemble the egg whites separately with the electric rods. When they start to foam, add the salt and the cream of tartar and continue beating until they form soft peaks, at which point we can add the sugar little by little. We continued to assemble the egg whites and also added the liquid vanilla.
Once we have the meringue ready, we add the mixture of flour and sugar little by little and in the form of rain with the help of a sieve, stirring using enveloping movements from bottom to top and bottom and from side to side. In this way, the whites will not go down, and the flour will integrate well.
Then we pass the dough to the ungreased mold and put it in the oven previously preheated to 175º for about 50-60 minutes. After checking with a needle that the inside of the cake is dry, we remove the mold from the oven and leave it upside down for a whole night, supporting the central tube on a bottle or some cylindrical object. This trick increases the sponginess of the cake. After the rest time, we unmold it with a knife and decorate it with the help of a knife.
Frequently Asked Questions: Angel Food Cake
Is it healthy to eat angel food cake?
But some desserts, such as angel food cake, are naturally less deadly on the calorie and fat scales, so a full-size portion on occasion won’t wreak havoc on an otherwise healthy diet. Angel food cake gets its lift from beaten egg whites.
What is angel food cake made from?
Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.
What is the difference between angel food cake and regular cake?
First of all, angel food cake is not a yellow cake. It’s a white cake. That is, it only contains egg whites (and lots of them) but no egg yolks. The egg whites help give angel food cake its foamy meringue-type lift.
What does angel food cake taste like?
It’s sweet without being cloying. There is a subtle vanilla flavor, as well as a sweet almond backnote. It’s just perfect with berries or fresh fruit. The best way I can think of to describe the taste of angel food cake is: like a sweet cloud!
Why does angel food cake have a hole in the middle?
The center tube allows the cake batter to rise higher by ‘clinging’ to all sides of the pan. The angel food cake pan should not be greased, unlike pans used to prepare other cakes. This allows the cake to have a surface upon which to crawl up, helping it to rise.
What keeps an angel food cake from rising?
Without yeast to act as a leavening agent, an angel food cake relies completely on the egg whites to rise. You want to whip the whites just until they form soft peaks; whipping too much will make the cake chewy and dense.
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