Homemade Angel Food Cake Recipe - Lighter than Air!

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.

Bake at 375 F for 30-35 minutes until lightly browned and cake springs up when touched. Remove from oven and immediately turn cake upside down. My cake pan has little stands, but if yours does not, invert it onto the top of a funnel or glass bottle until cool.

anglefood cake recipe

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When cake has completely cooled, use a butter knife to go around the edges of the cake, separating it from the pan. Invert over a plate, give it a hearty shake and behold your beautiful cake! If desired, top your cake with a creamy glaze. Now you have a lovely cake to enjoy.

Learn how to make angel food cake with this simple step-by-step tutorial. Angel food cake is truly a very easy cake to make and turns out incredibly light, fluffy and moist. This is the best angel food cake recipe and will walk you through how to make it perfectly.

I love how incredibly easy an angel food cake is to make. Essentially, you just make a simple egg white foam, using the same technique as french meringue, and fold flour into it and bake! The egg white foam in this cake is what makes the cake rise.

There is no baking powder or baking soda in this cake. The meringue and shape of the pan do all the work! This also means this cake calls for very few ingredients and is ready to go in the pan and bake very quickly.

Because this cake is extremely light and tender it does call for the use of cake flour, which has a very low protein content. All-purpose flour can be substituted, but the cake will not be quite as light. Because cake flour is so light, you want to make really sure that you measure correctly if you are measuring by volume, however weight measurement is always preferred!

For the absolute best results for this cake, you want to use an ungreased Tube Cake Pan. A tube pan is a round pan with a removable bottom and a straight tube up the center. It is not the same as a bundt pan.

Because there is no baking soda or baking powder in this recipe, the cake climbs along the walls of the pan to get its rise and light and airy texture. This is why it is also important not to grease the pan because the cake will not be able to grip the sides as well. I have used both non-stick and regular tube pans with equal results as to how well the cake rises.

Once the cake is finished baking, you want to let it cool in the pan upside down. Hold onto the tube part of the pan and gently invert it and set it somewhere stable while it cools. This ensures that the cake will not fall while cooling.

For this cake, I decided to make a fresh strawberry sauce sauce to go over top and it was really delicious! Definitely a welcome taste of something light and bright during this relentless cold we have been having!

• If you do not have cake flour you can make a substitute. Measure out 2 TBSP of cornstarch into a 1 cup measuring cup. Add enough all purpose flour to fill the cup up and level it off. Sift the flour/cornstarch mixture at least 2 times.

• To bake into cupcakes: Line 2, 12 cup muffin tins (this makes about 24 cupcakes) with cupcake liners. Fill the liners about 3/4 full with the batter. Bake at 325 F (160 C) for 18-20 minutes.

• To bake into a layer cake: Grease the bottoms and side of two 8" or 9" round cake pans and line only the bottoms with parchment paper. Divide the batter evenly between the pans. Bake at 350 F (177 C) for 18-23 minutes.

Hi JoJo. I have never tried to make an angel food cake using a sugar substitute. The chemistry of real sugar vs sugar substitute is quite different so it is hard to know how it would work. You might try to find a recipe that is written specifically to be used with a sugar substitute.

Followed this AF cake recipe exactly, including lemon juice and cornstarch substitutions. The result was fantastic, especially considering this was the first time I attempted angelfood and had no cake flour or cream of tartar. Used leftover egg whites (stored frozen but thawed at room temp for a few hours) that were really cold but the recipe worked anyway.Iced finished cooled cake (after inverting!) with tangerine glaze. Huge hit with many requests for seconds! Great to find a recipe that actually worked after a string of typical duds and disasters found online. Thanks and compliments for a real winner of a recipe!

I loved the light lemon flavor and it turned out beautifully! My first angel food cake and I will definitely make again!! My question is about the lemon juice and zest. Would using orange juice and zest also work or is the orange juice no acidic enough? I just thought a hint of orange would be nice.ThanksJoanne

Preheat oven to 350 F. Sift powdered sugar and flour together. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture cup at a time. Spoon into pan. Cut through batter with a knife to remove air pockets. Bake 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan onto cooling rack; cool completely before removing cake from pan.

I am making one today for a friend. I use regular flour though, less 2 Tablespoons per cup. I have found that this substitution works great and it makes the lightest angel food cake ever. I make this cake quite often, it really is my favorite. I always asked for it for my birthday cake. My Mom made the best angel food cake, when I make one now, i always have my mind on my Mom.

Needed a dessert for the weekend- thanks for idea. I have become the official dessert maker for our gatherings and I try to come up with new things and ideas. I know our group tends to love all things chocolate, more than I, so I try to make 2 things- one chocolate and one fruity or custardy type of dessert. One favorite is the peppermint patty brownies- got the candy recipe from the Perfect Scoop book and have had multiple repeat requests.

I have been making angel food cakes for 60+ years, and your recipe is essentially the one I have been using, except I add, in addition to the vanilla, 1/2 teaspoon of almond extract and omits the lemon juice.. I suggest that you try this, especially when you serve berries with the cake. I noted that one of your correspondents noted the use of a pronged implement, looking like an oversized afro comb, for cutting the cake. Two forks can be used, gently tearing the cake into slices. And some people find unflavored dental floss a further substitute.

Looks absolutely gorgeous. I know it sounds almost sacrilegious to do to this cake, but I love lightly toasted angel food cake. The warm crunchy outside and soft fluffy inside create a taste treat. Thanks for sharing.

My late Mother made gorgeous angel food cake. In addition to the vanilla, she also added about 1/4 teaspoon of almond extract (she also used a little bit of almond extract in her cherry pie, which was the best). Almond is strong so should be used judiciously.

I use Italian prune plums for compotes like this. Short season. We get them in September and October, but they can be halved and frozen very successfully. Costco usually has them in their 4 lb. clamshell boxes. Laurie Colwin loved them and had many recipes for using them, all wonderful.

Often the cake rises too tall for even those little lets to work. Carefully suspending it upside down on a bottle neck (through the tube) will work. Just be sure it is propped and balanced, or kaboom.

Angel food cake is so special to me. My birthday is on Christmas and every year, my grandmother bakes me an angel food birthday cake and tops it with homemade icing. I always eat as many slices as I can because my family will finish it off in less than a day!

Homemade Angel Food Cake, a light delicious cake recipe. Amazing on its own or filled with some creamy whipped cream and fresh berries. The perfect dessert to make to wow your family and friends. Cake never tasted so good!

This is a cake that brings back some wonderful Canadian memories, my mother loved this Angel Food Cake recipe. It is so light perfect for this time of year when there are so many fresh berries around just begging to be stacked on a whipped cream layer cake.

I decided it would also be the perfect dessert to share with my Italian friends, which I discovered was something they had never tried before, a cake made with egg whites. The perfect cake to be smothered with whipped cream and berries or any fruit of choice or naked if you prefer.

The main difference between them is that angel food cake uses only egg whites and sponge cake uses both whites and yolks. Neither contain a leavening agent such as baking powder or baking soda or a fat such as butter or oil.

Remove the cake from the pan (you will need to carefully run your knife around the edges to help release it), slice the cake in two layers, spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Or you can use your filling of choice.

I filled this cake with a whipped cream and mascarpone filling and of course some fresh fruit. You could also fill it with a lemon curd filling, a simple Chantilly Cream filling, which is whipping cream whipped with a little sugar and a teaspoon of vanilla extract.

I love this cake and love to make it to celebrate any occasion. You can add red and white or red, white and blue berries to celebrate Canada day or even the 4th of July! So what ever way you decide to make this Angel Food Cake, I hope you enjoy it! 2ff7e9595c