Best 8 Anxiety Free Angel Food Cake Recipes

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

SUGAR FREE ANGEL FOOD CAKE

Steps:

• How to make Sugar Free Angel Food Cake
• Start by prepping your pan well for nonstick.
• On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract.
• While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor.
• Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat.
• Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden.
• To cool, invert this cake and allow to sit for about an hour until cool.

ANXIETY-FREE ANGEL FOOD CAKE

Steps:

• Combine the raspberry and mango purees, and mix well. Using a double-boiler or microwave oven, melt together the butter and chocolate. Mix well and transfer to a serving dish.
• Place the cake on a platter and fill the center hole with pineapple chunks. Drizzle some of the fruit puree over the cake and place the rest in a bowl to serve separately. Squirt or spoon puffs of whipped cream on top of the cake. Sprinkle jelly beans on and around the cake. To serve, place a slice of cake and some pineapple on a plate and garnish with a scoop or two of ice cream. Pass chocolate sauce and fruit puree separately.

ANGEL FOOD CAKE

Steps:

• Let egg whites stand in bowl of a standing electric mixer (see cooks' note) at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.)
• Set oven rack in lower third of oven and preheat oven to 350°F.
• Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a triple sifter or fine sieve.
• Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
• Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.
• Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes. Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely.
• To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake appears free. Cover pan with a metal rack or cardboard round and invert, tapping pan firmly to loosen cake. Lift pan from cake. (It should come out beautifully, like a pillow taken out of a slipcover.)
• Slice cake with a serrated knife, using a sawing motion.

LOW-CARB SUGAR-FREE ANGEL FOOD CAKE

Steps:

• Beat egg whites until foamy.
• Add cream of tartar and xanthan gum and beat until stiff peaks form.
• Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
• Mix in a separate bowl protein powder, salt, and sugar substitute.
• Fold the dry ingredients into the egg whites.
• Pour into a greased fluted pan.
• Bake at 350 for 45 minutes.
• Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.

GLUTEN FREE ANGEL FOOD CAKE

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
• In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
• Add the salt, cream of tartar, vanilla and almond extracts.
• Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
• This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
• When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
• The top can be well browned.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
• Let cool completely before using or freezing.