Best 3 Classic Angel Food Cake Recipes
Indulge in the heavenly delight of our Classic Angel Food Cake recipe, a culinary masterpiece that embodies ethereal lightness and delicate flavors. This timeless cake, often referred to as the "food of angels," is characterized by its towering height, snow-white crumb, and a texture so airy, it seems to float on your palate. With our step-by-step instructions and expert tips, you'll learn the art of creating this iconic cake, perfect for special occasions, celebrations, or simply as a sweet treat to brighten your day. In addition to the classic Angel Food Cake, we've included a tantalizing array of variations that cater to diverse tastes and preferences. From a luscious Lemon Angel Food Cake bursting with citrusy zest to a decadent Chocolate Angel Food Cake that satisfies chocolate cravings, our collection offers something for every palate. Whether you're a seasoned baker or just starting your culinary journey, our recipes will guide you towards achieving angel food cake perfection. Prepare to be enchanted by the heavenly flavors and captivating lightness of this classic dessert.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC ANGEL FOOD CAKE WITH LIME GLAZE
Steps:
- Preheat the oven to 350 degrees.
- With a fine sieve, sift together flour and 3/4 cup of the sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
- Just before serving, poke the top of the angel food cake all over with a skewer. Pour glaze over cake and garnish with lime zest.
CLASSIC ANGEL FOOD CAKE
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Make the elderflower syrup: In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside.
- Remove the elderflower heads from their stems, discarding stems and placing heads in a large heat-safe bowl. Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine.
- Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days. Strain syrup through a cheesecloth-lined sieve and discard solids. Syrup can be stored in an airtight container for several weeks.
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
- Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.
LIME GLAZE FOR CLASSIC ANGEL FOOD CAKE
Use this recipe to make Classic Angel Food Cake with Lime Glaze.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1/3 cup
Number Of Ingredients 3
Steps:
- Whisk together all ingredients in a small bowl until combined.
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help the cake batter to come together smoothly.
- Sift your flour before measuring it. This will help to aerate the flour and make the cake lighter.
- Beat the egg whites until they are stiff peaks. This will help to give the cake its light and fluffy texture.
- Fold the egg whites into the batter gently. Overmixing can deflate the egg whites and make the cake dense.
- Bake the cake in a tube pan. This will help the cake to rise evenly.
- Invert the cake after baking. This will help to prevent the cake from sinking.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Angel food cake is a delicious and classic dessert that is perfect for any occasion. With its light and fluffy texture, it is sure to be a hit with everyone who tries it. Follow these tips to make the perfect angel food cake every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
