Pillowy soft angel food cake is easy to make with the right ingredients and a few expert tips.
Caitlin Bensel; Food Stylist: Torie Cox
This homemade angel food cake will star at your next soiree.
Angel food cake is fluffy and airy, and stands tall and proud on a dessert display.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make airy and heavenly angel food cake.
Once baked, these straight sides more easily release the cake, too.
The cake can’t climb a pan if the sides are too slick.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Can I use a Bundt pan for angel food cake?
No, you shouldn’t use a Bundt pan for angel food cake.
It’s imperative, for example, you get the egg whites whipped well.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Without that, the cake likely won’t turn out.
Here, a brief overview of how to make an angel food cake.
Full directions are below:
Soft Peaks vs.
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Stiff peaks, on the other hand, stand tall.
The tip of the egg whites won’t sag or drip.
How Do You Know When Angel Food Cake Is Finished?
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An angel food cake is finished baking when the cake is golden brown and it springs back when touched.
Angel Food Cake Toppings
Wondering what to serve with your homemade angel food cake?
Consider these toppings:
Strawberries for Angel Food Cake
Macerated strawberriesare particularly good on angel food cake.
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Macerated strawberries have sat in sugar for a bit to release their natural juices.
That results in a juicy, syrupy strawberry topping that is delicious on cake and yogurt.
Can You Freeze Angel Food Cake?
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Yes, you might freeze angel food cake easily.
But you’ll want to freeze it soon after it’s baked.
Because the cake does not have any fat or oil, it can become dry and crumbly quickly.
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Wrap each slice in plastic wrap, and then aluminum foil.
Thaw it at room temperature for about 30 minutes before you eat it.
Gather your ingredients, making sure the egg whites are at room temperature.
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Add water, cream of tartar, and salt; beat until soft peaks form, about 2 minutes.
Sprinkle and gently fold flour into egg white mixture 1/4 cup at a time.
Add extracts:
Fold in vanilla and almond extracts.
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Bake:
Bake in preheated oven until cake springs back when lightly touched, about 45 minutes.
Remove from oven, and turn pan upside down.
Let cake cool, upside down in pan, 40 minutes.
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Remove cake from pan.
Frequently Asked Questions
Angel food cake is a fluffy and airy sponge cake.
The final result is a cake that is light and bouncy.
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Angel food cake toppings are nearly limitless.
Berries and fruit are a good option, as are chocolate syrup or honey.
Without the tall walls, the cake will not bake tall and will be dense.
Cooling an angel food cake upside down helps to keep the cake from collapsing while it cools.
Use a cake tester to loosen the sidestheyre thin and flexible.
