Angel food cake recipe to me tastes almost like eating a puff. If done correctly they taste really light and fluffy. This is what was recommended for my dad to eat after he had his second heart attack. Instead of some other type of cake for dessert.
It’s so hard to believe now that I am older and looking back at the years that when I first started learning to cook and bake, I did not even know what a tube pan was.
I can now think back to this time in my life and laugh at the idea of not knowing, but I loved the process I went through at both learning the different pan types and sizes.
I was so happy to learn the difference and when to use which pan and which cake.
The Perfect Angel Food Cake
Angel food cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter.
How can you store leftover angel food cake?
If you’ve made more angel food cake than you can eat in one sitting, don’t worry! Our family recipes have got you covered. The best way to store leftover angel food cake is in an airtight container or plastic bag. Make sure you allow your cake to cool fully before sealing it off, and store it away from any heat or light sources for up to two weeks.
You can also wrap individual pieces with plastic wrap for longer storage times. For those who like their cooking with a side of wit – check out our blog for other fun tips and tricks for storing your favorite treats!
Angel Food Cake
- 1 large bowl
- 1 wooden spoon or a large serving spoon
- 1 flour shfter
- 1 hand or portal mixer
- 1 1/4 dry measuring cup
- 1 rubber scraper or spatula
- 1 tube cake pan
- 1¾ cups egg whites 12 to 14
- 1 ¼ cups sifted cake flour
- 1 ¾ cups sugar
- ½ tsp salt
- 1 ½ tsps cream of tarter
- 1 tsp vanilla extract
- ½ tsp almond extract
- Place egg whites in a large bowl and let them warm to room temperature for about an hour.
- Next, sift the flour with ¾ cup of the sugar. You need to resift this 3 times, then set it aside for now.
- With the hand or portable mixer on high speed, beat the egg whites with the salt and the cream of tartar until soft peaks form. Slowly mix in the rest of the sugar, gradually 1/4 cup at a time. Beat until stiff peaks form.
- With the rubber scraper, fold the vanilla and almond extracts into the egg whites until thoroughly combined.
- You should now sift the flour mixture, about 1/3 at a time, over the egg whites. Gently fold in each 1/3 addition.
- Take the rubber scrapper, and gently push the batter into the ungreased tube pan. Gently spread the batter until it is smooth on the top and touches the side of the pan.
- Bake, the mixture on the bottom oven rack, for about 35 minutes, or until the cake springs when gently touched. Let the cake cool for about 2 hours. Carefully loosen the cake from the pan. Then it is ready to be served.
I really love the smell of this angel food cake recipe cooking, and how delicious it is once it is finished baking, has cooled off, and is ready for me to begin slicing it up for dessert. This cake is really light, fluffy, and tasty.