Angel Food Cake Recipe
Versatile as is an Angel Food Cake can be a challenge to master. This simple, easy and step by step recipe will make sure you succeed every single time. Light and fluffy delicious on its own can be served with whipped cream and seasonal fruits.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, I think one set of baking pans is a must for anyone a home baker. I often use 3 x 6-inch round cakes which I often split into 4 layers for a tall display. Some times, I use 3 x 8-inch round pans or 3 x 7-inch cakes
- Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
- Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
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Angel Food Cake RecipePrint Pin Rate
- 130 grams (1.04 cups) flour
- 300 grams (1.5 cups) white castor sugar
- 10 (10 ) egg whites large
- 1 tsp (1 tsp) cream of tartar
- ½ tsp (0.5 tsp) salt
- 2 tsp (2 tsp) vanilla
- 30 ml (1.01 floz) water
- 250 ml (250 ml) water
- 100 grams (0.5 cups) sugar
- 1 tsp (1 tsp) lemon juice
- Preheat oven at 170C / 340 F
- Grease and flour a 10-inch Bundt pan
- Combine flour, half the sugar and salt – sift twice.
- Tip: If the sugar is not fine it will not sieve so run it thru a food processor and sift again.
- Separate each egg white separately, making sure no yolks get into the white.
Whip egg whites
- Place egg whites in a mixer bowl with whisk attachment
- Add cream of tartar
- Start whipping the eggs on medium speed gradually adding the water.
- Whisk for two minutes until almost soft peaks
- Then add the remaining sugar gradually whisking on medium speed.
- Once all the sugar is in – turn the mixer up on high for the final two minutes.
- You want the eggs to have stiff speaks but still be glossy.
Fold dry ingredients
- Sift the flour mixture over the whipped egg whites gently folding it in until no dry flour is visible.
- Pour into the prepared baking pan
- Bake in a preheated oven for 55 to 60 minutes until a skewer inserted in the center comes clean.
- Cool upside down on a cooling rack for an hour from you unmold or it will crack.
- Boil the water and sugar with the lemon juice until all the sugar is melted.
- Cool completely – then brush on the finished cake as desired.
- Simple syrup is optional but adds so much moisture to the cake.
- You can use substitute your favorite juice for the water to make a more flavored syrup. But do not over boil the juice. Heat just until the sugar is melted.
- Try orange juice, pineapple juice, an extra splash of lemon juice, blood orange juice
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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