Best 5 Celebration Angel Food Cake Recipes

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Indulge in a heavenly culinary experience with our Celebration Angel Food Cake, a symphony of flavors and textures that will elevate any special occasion. This classic cake is characterized by its tender, airy crumb, delicate vanilla flavor, and towering height, making it a centerpiece that commands attention. The recipe section offers variations to suit diverse preferences, including a luscious chocolate version, a delightful lemon-scented rendition, and a decadent red velvet interpretation. Each variation promises a unique taste adventure, ensuring there's a perfect cake for every palate. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards a successful baking endeavor, transforming your kitchen into a haven of sweet aromas and creating memories to cherish.

Here are our top 5 tried and tested recipes!

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM



Great Grandma Pearl's Angel Food Cake with Peaches and Cream image

My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.

Provided by Katie Lee Biegel

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved
Lightly sweetened whipped cream

Steps:

  • Preheat the oven to 325 degrees F.
  • In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
  • Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
  • Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
  • To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

THE BEST ANGEL FOOD CAKE



The Best Angel Food Cake image

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

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

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.

EASY ANGEL FOOD CAKE



Easy Angel Food Cake image

After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1 cup cake flour
1-1/2 cups sugar, divided
2 cups egg whites (about 14)
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

Nutrition Facts :

ANGEL FOOD CAKE I



Angel Food Cake I image

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

CELEBRATION ANGEL FOOD CAKE



Celebration Angel Food Cake image

This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.

Provided by Sharon123

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 8

1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, stir before measuring
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3-1/2 cup red white, and blue candy sprinkles (about 1 3/4 to 2 ounces)

Steps:

  • Sift flour with 3/4 cups sugar 4 times; set aside.
  • With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
  • Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
  • With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
  • Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
  • Preheat oven to 375°F
  • Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
  • Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

Nutrition Facts : Calories 2222.3, Fat 2.2, SaturatedFat 0.2, Sodium 1878.4, Carbohydrate 490.1, Fiber 2.9, Sugar 353.5, Protein 60.4

Tips:

  • Use room temperature ingredients. This will help the cake batter to come together smoothly and evenly.
  • Beat the egg whites until they are stiff but not dry. Overbeaten egg whites will make the cake tough.
  • Gradually add the sugar to the egg whites while beating. This will help to prevent the egg whites from becoming grainy.
  • Fold the dry ingredients into the egg whites gently. Overmixing will deflate the batter and make the cake dense.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Do not open the oven door during baking. This will cause the cake to fall.
  • Let the cake cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

Angel food cake is a delicious and versatile dessert that can be enjoyed by people of all ages. With its light and fluffy texture, it is perfect for special occasions or as a simple treat. By following the tips above, you can create a perfect angel food cake that will impress your friends and family.

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