Delicious, classic Homemade Angel Food Cake recipe! (2024)

FAQs

What is the secret to a good angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

The egg whites are actually the sole leavening ingredient providing all the cake's rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively affect the rise of your cake.

The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

Using a spatula, very gently fold the egg white mixture with the powdered sugar and flour mixture. The mixture should be thoroughly combined, but don't over-mix or your cake may not rise properly.

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

The Wilton Angel Food Cake Pan is a top option for even heat distribution and even baking every time. Made from aluminum with a non-stick body, this 10-inch cake pan will make a standard angel food cake in the traditional circular style.

If your tube pan has prongs around the rim for lifting, invert the pan onto them. Let the cake cool completely upside down, at least 2 hours. Don't worry – it won't fall out of the pan! To unmold, run a plastic/silicone knife around the edge of the pan, being careful not to separate the crust.

Because of this, when consumed in moderate amounts, Angel Food Cake does not affect blood sugar levels. People with diabetes can safely eat Angel Food in moderate amounts because it doesn't have simple carbohydrates and sugars, meaning that it won't cause a sudden or significant spike in blood sugar levels.

Is angel food cake healthy to eat? ›

But some desserts, such as angel food cake, are naturally less deadly on the calorie and fat scales, so a full-size portion on occasion won't wreak havoc on an otherwise healthy diet. Angel food cake gets its lift from beaten egg whites. No egg yolks and no butter mean the cake contains no fat.

Easy Angel Food Cake is baked in a bundt pan & looks so pretty! Spoon pureed fruit and drizzle some chocolate over each slice before serving!

Sift the flour mixture three times. Sifting will help remove any lumps from the flour and aerate the mixture, which will help make your cake light and fluffy. It probably goes against most of your baking instincts, but use an ungreased pan when baking angel food cake, and leave the nonstick spray in your pantry.

Angel food cake recipes are also unique because they contain beaten egg whites for leavening and because no fat is used in the batter. Without the fat, there's no tenderizing effect on the batter and the gluten develops more easily, which can result in a gummy mixture.

An angel food cake is finished baking when the cake is golden brown and it springs back when touched. If the cake stays pressed when you touch it, it isn't finished baking and needs a few more minutes.

2) Either greasing or not greasing the pan produces a nice cake. The difference is in heft. If you want a truly light, spongy, angel food cake, DON'T grease the pan.

Greasing the pan can result in a flat, dense cake. Always flip the cake pan to cool your angel food cake with the open side down. Angel food cake will continue to set as it cools, and it can sink down in the pan and collapse if you don't flip it to cool.

Angel Food Cake is made using egg whites (no yolks) and no fat. Traditional sponge cakes will typically contain both egg whites and egg yolks, as well as fat (usually in the form of butter or oil).