Best 3 Best Angel Food Cake Recipes
Indulge in the heavenly delight of angel food cake, a culinary masterpiece known for its light and fluffy texture, delicate crumb, and ethereal sweetness. This classic American cake has captivated taste buds for generations, and its versatility makes it a perfect companion for various occasions. From simple celebrations to grand events, angel food cake stands as a symbol of joy and indulgence.
This article presents a curated collection of the best angel food cake recipes, each offering unique variations on this timeless dessert. Whether you prefer a traditional approach or crave creative twists, these recipes will guide you through the process of crafting an unforgettable angel food cake experience.
So, prepare your ingredients, preheat your oven, and embark on a delightful journey into the world of angel food cakes. With these meticulously crafted recipes, you'll have the tools and inspiration to create a dessert that will leave your loved ones in awe.
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt 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 batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
THE BEST ANGEL FOOD CAKE
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
- Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
- Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
- Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
- Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
THE BEST ANGEL FOOD CAKE
Make and share this The Best Angel Food Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Have ready an ungreased 9 3/4-inch angelfood cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of pan with nonremovable bottom.
- In a small bowl, combine flour with 3/4 cup sugar.
- Place remaining 3/4 cup sugar next to the mixer.
- Use a whisk to completely combine and aerate flour/sugar mixture.
- In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.
- Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
- With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
- Add vanilla, lemon juice, and almond extract and beat until just blended.
- Place flour/sugar mixture in a sifter set over waxed paper.
- Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand.
- Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
- Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.
- If cake pan has feet, invert pan onto them.
- If not, invert pan over the neck of a bottle so that air can circulate all around it.
- Allow to cool completely for 2 to 3 hours before removing from pan.
- To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.
- Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used.
- Cool cake completely, bottom side up.
- When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
- Serve cake the same day or freeze overnight if serving the next day.
- (Cake may be frozen for up to 2 weeks, but will compress slightly.).
Tips:
- Use a clean bowl and beaters to whip the egg whites. Any grease or residue can prevent the egg whites from reaching their full volume.
- Make sure the egg whites are at room temperature before beating them. Cold egg whites will not whip up as well.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites begin to foam.
- Add the sugar gradually, one tablespoon at a time, while continuing to beat the egg whites. This will help prevent the egg whites from becoming grainy.
- Continue beating the egg whites until they are stiff and glossy and form peaks that hold their shape.
- Fold the flour into the egg whites gently, using a spatula. Over-mixing will deflate the egg whites and make the cake tough.
- Bake the cake immediately after mixing. Do not let the batter sit, as this can cause the cake to fall.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Do not open the oven door during the first 30 minutes of baking. This can cause the cake to fall.
- Let the cake cool completely before frosting or serving. This will help the cake to set and hold its shape.
Conclusion:
Angel food cake is a light, fluffy, and delicious cake that is perfect for any occasion. It is relatively easy to make, but there are a few tips that can help you achieve the best results. By following the tips above, you can make a perfect angel food cake that will impress your family and friends.
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