Hey, my dear friends today you will learn How To Make Angel Food Cake At Home. This beautiful angel food cake bakes up tall, light, and airy with only 6 ingredients. Follow this recipe and video guide exactly for the best results. The delicate texture is only possible with certain ingredients and meticulous blending processes.
Are you ready for a taste of heaven? We’re not afraid of sumptuous and rich pastries. But what about a cake recipe in which butter, fat, and egg yolks flee in terror? Say hello to angel food cake. Angel food cake is a low-fat cake consisting primarily of egg whites, cake flour, and sugar. The inside is pure white, with a chewy light brown crumb around the outside. What it lacks in butter, it more than makes up for in texture. This tall, fragile, and classic cake features a cloud-like texture and a delicate taste.
The meal is ideal for those on a tight diet who wish to eat something nice. This cake is made with entirely nutritious and nutrient-dense ingredients. I originally learned about the dish while trying to lose weight. You should absolutely attempt baking the cake at least once.
To prepare angel food cake, combine egg whites, cream of tartar, extracts, salt, and flour in a mixing bowl. Preheat the oven to 350 degrees Fahrenheit. The mixture should then be poured into a tube pan and baked for 40-45 minutes. Allow to cool before serving.
This was only a summary of the recipe; the full recipe is listed below. If you enjoy cakes, you should certainly look at the other cake recipes. Also see Homemade Vegan Chocolate Cake Recipe
Angel Food Cake Ingredients
Angel food cake requires only 6 ingredients. With so few ingredients, keep in mind that each one is critical to the ultimate taste and texture of the cake. Here’s how it works:
- Granulated Sugar: The formula starts with granulated sugar. Beat it in a food processor to make superfine sugar. Superfine sugar’s granules are the best size to give ideal construction to light, fluffy cake. It’s not so coarse as granulated sugar and not so fine as confectioners’ sugar. Granulated sugar is basically excessively coarse, while confectioners’ sugar disintegrates excessively fast in the egg whites.
- Cake Flour: Cake flour is a low protein flour and yields a delicate fluffy cake. Try not to utilize universally handy flour on the grounds that the cake will pose a flavor like white bread… ! After all other options have been exhausted, you can utilize this cake flour substitute. However, genuine cake flour is great.
- Salt: Adds flavor.
- Egg Whites: You’ll see there’s no baking powder or baking pop. The egg whites are really the sole raising fixing giving all the cake’s ascent. Utilize newly isolated eggs since they circulate air through awesome. Container egg whites or egg whites that have been frozen will not grow as much during the whipping system, which will contrarily influence the ascent of your cake. You’ll have a ton of extra egg yolks, so make some lemon curd and serve it with the cake!
- Cream of Tartar: Cream of tartar is a corrosive and balances out the whipped egg whites, similarly as in my chocolate twirled meringue treats as well. Without it, the cake would fall. Different acids, like lemon juice, can work yet they aren’t close to as compelling. Cream of tartar is found in the flavor passageway and is really a typical baking fixing. I have numerous plans calling for it!
- Vanilla Extract: Adds flavor.
How Much Time Will it Take?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 35 Minutes Baking | 50 Minutes |
How to Make Perfect Angel Food Cake
I’m confident this will be the most perfect angel food cake to ever hit your lips. We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely.
- Beat the granulated sugar into superfine sugar. Use a food processor or blender.
- Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.
- Add cake flour and salt to food processor. Pulse them with the leftover sugar. This circulates air through the dry fixings.
- Beat egg whites and cream of tartar together. Beat on medium-low speed until frothy.
- Gradually add 1 cup of superfine sugar. Turn the blender up to medium-high and pour in the superfine sugar you put away.
- Beat into delicate peaks. Whip the egg whites, cream of tartar, and superfine sugar into delicate and grand pinnacles. This requires something like 5 minutes. From that point onward, add the vanilla.
- Filter and overlap in dry ingredients. In 3 augmentations, filter and overlay in the dry fixings.
- Pour/spread player into a cylinder pan. Do not oil the cylinder container. Lubing the dish makes the player descend the sides, keeping it from appropriately rising. In the event that you previously lubed it, wash and wipe it totally perfect.
- Heat at 325°F (163°C). A higher temperature will not as expected cook the cake.
- Cool topsy turvy on a wire rack. If cooled upstanding, the cake’s own weight will crush itself. Cool it topsy turvy on a cooling rack so it holds its shape and air can arrive at it.
- Run a dainty blade around the edges to release. Tap the container on the counter a couple of times to assist with slackening the cake, as well.
- Cut with a serrated knife. A standard sharp blade crunches the cake.
Nutritional Breakdown of Angel Food Cake
As a dessert, people are always curious about calories and other stuff that these recipes contain. To satisfy your curiosity, here are the complete details that you can have.
| Calories | 137.3 |
| Protein | 3.4 g |
| Sugars | 22.1 g |
| Fats | 0.1 g |
| Cholesterol | 0 g |