Angel Food Cake

Classic Angel Food Cake is a light and airy dessert that brings joy to any occasion. Its delicate texture, made from egg whites and sugar, is perfect for summer gatherings, birthday parties, or simply as a sweet treat to share with loved ones. Topped with fluffy coconut whipped cream and fresh berries, this cake not only looks beautiful but also offers a delightful balance of flavors. Whether it’s a festive celebration or a cozy family dinner, this angel food cake is sure to impress your guests.

Why You’ll Love This Recipe

• Light and Fluffy Texture: The unique method of whipping egg whites creates an airy structure that’s signature to angel food cake.
• Customizable Toppings: You can dress it up with various fruits or sauces, making it suitable for any season or occasion.
• Simple Ingredients: Made with basic pantry staples, you won’t need to hunt for rare items.
• Perfect for Entertaining: This cake is visually stunning, making it a showstopper for dinner parties.
• Low in Fat: With no added butter or oil, this cake is a lighter dessert option.

Tools and Preparation

To make the perfect angel food cake, having the right tools on hand will simplify the process. Here’s what you’ll need:

Essential Tools and Equipment

• Stand mixer
• 10-inch tube pan
• Rubber spatula
• Sifter

Importance of Each Tool

• Stand mixer: Essential for efficiently whipping egg whites to achieve stiff peaks.
• 10-inch tube pan: Allows for even baking and helps create the cake’s signature height.
• Rubber spatula: Ensures gentle folding of ingredients without deflating the batter.

Ingredients

Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look!

For the Cake

• 1 1/2 cups sifted powdered sugar
• 1 cup sifted cake flour or sifted all-purpose flour
• 1 1/2 cups egg whites (10 to 12 large), at room temperature
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

For the Whipped Cream

• 1 can coconut cream (13.5 oz), chilled in the refrigerator overnight and liquid drained
• 1 teaspoon pure vanilla extract

For Garnish

• 2-3 cups mixed berries (strawberries, blueberries, raspberries)
• ¼ cup granulated sugar

this recipe

How to Make Angel Food Cake

Step 1: Preheat the Oven

Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.

Step 2: Prepare Flour Mixture

In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.

Step 3: Whip Egg Whites

In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Step 4: Fold in Flour Mixture

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.

Step 5: Transfer Batter to Pan

Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets.

Step 6: Bake Cake

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from oven and invert cake still in pan. Let cool completely in inverted pan.

Step 7: Cool and Slice Cake

When cooled, loosen sides of cake from pan and remove it. Using a serrated knife, slice gently into three equal layers. Transfer to serving plate.

Step 8: Prepare Berries

When ready to serve, combine berries and sugar in a large bowl. Let sit for 15-20 minutes until juices develop.

Step 9: Make Whipped Cream

Make whipped cream by chilling bowl and whisk attachment of stand mixer in freezer for 10 minutes. Beat coconut cream with vanilla extract until soft peaks form.

Step 10: Assemble Cake

Fill each layer with whipped cream and berries.

Step 11: Serve Immediately

Serve immediately for best flavor and texture enjoyment!

How to Serve Angel Food Cake

Angel food cake is a light and fluffy treat that pairs beautifully with a variety of toppings and accompaniments. Here are some delightful serving suggestions to enhance your angel food cake experience.

Fresh Berries

• Serve your cake with a mix of fresh strawberries, blueberries, and raspberries. Their natural sweetness complements the lightness of the cake, making for a refreshing dessert.

Whipped Cream

• Top each slice of angel food cake with a generous dollop of homemade coconut whipped cream or regular whipped cream. This adds richness and creaminess that balances the airy texture of the cake.

Citrus Glaze

• Drizzle a simple citrus glaze made from powdered sugar and lemon or orange juice over the cake. This adds a zesty flavor that brightens the overall taste.

Ice Cream

• Pair slices of angel food cake with a scoop of vanilla or berry-flavored ice cream. The cold, creamy texture contrasts nicely with the warm flavors of the cake.

Chocolate Sauce

• Drizzle warm chocolate sauce over your angel food cake for an indulgent twist. This sweet addition can be paired with berries for an extra special treat.

Fruit Compote

• Serve your cake alongside a warm fruit compote made from simmered fruits like cherries or peaches. This adds moisture and flavor, enhancing each bite.

How to Perfect Angel Food Cake

Creating the perfect angel food cake requires attention to detail and technique. Here are some tips to ensure your baking success.

• Sift Ingredients: Always sift together powdered sugar and flour multiple times. This aerates the mixture, making your cake lighter.
• Room Temperature Eggs: Use egg whites at room temperature for better volume when whipping. Cold egg whites don’t whip as well.
• Gentle Folding: When incorporating flour into whipped egg whites, fold gently to maintain airiness. Avoid stirring as it deflates the mixture.
• Ungreased Pan: Bake your angel food cake in an ungreased pan to allow it to climb the sides during baking, ensuring height and fluffiness.
• Cooling Method: Invert the pan right after baking to cool. This prevents the cake from collapsing as it cools down.
• Use Fresh Ingredients: Ensure all ingredients are fresh, especially eggs and baking supplies, for optimal flavor and texture.

Best Side Dishes for Angel Food Cake

Angel food cake pairs wonderfully with various side dishes that complement its lightness. Here are some great options to consider when serving your dessert.

1. Berry Salad: Combine mixed berries with a splash of lemon juice for a vibrant salad that enhances the flavors of your dessert.
2. Mango Sorbet: A fruity sorbet provides a refreshing contrast, perfect for those warm summer evenings.
3. Pineapple Chunks: Fresh pineapple adds tropical notes that pair well with the sweetness of angel food cake.
4. Coconut Macaroons: These chewy treats echo coconut flavors found in whipped cream while adding texture variety.
5. Peach Crisp: A warm peach crisp offers comforting flavors that balance out the lightness of your main dessert.
6. Minted Melon Medley: A mix of melons drizzled with mint syrup creates a refreshing palate cleanser alongside your sweet dish.
7. Lemon Curd: Serving lemon curd on the side can add tartness that beautifully contrasts with sweet elements in your dessert.
8. Chocolate Dipped Strawberries: These decadent bites will elevate your dessert spread while keeping things festive and fun!

Common Mistakes to Avoid

When making angel food cake, it’s essential to avoid common pitfalls that can affect the texture and flavor of your cake. Here are some mistakes to watch out for:

• Skipping the Sifting: Not sifting the powdered sugar and flour can lead to a dense cake. Always sift these ingredients to ensure they are well-aerated.
• Using Cold Egg Whites: Cold egg whites do not whip as well as room temperature ones. Let your eggs sit out for about 30 minutes before using them for better volume and texture.
• Overmixing the Batter: Mixing too vigorously can deflate the egg whites and ruin the airy structure. Gently fold in the flour mixture to maintain that lightness.
• Not Using an Ungreased Pan: Greasing the pan can prevent the cake from rising properly. Use an ungreased tube pan to allow the batter to cling and rise beautifully.
• Opening the Oven Door Too Soon: Checking on the cake too early can cause it to collapse. Wait until it’s close to done before opening the oven door.
• Not Inverting the Cake: Failing to invert the cake while it cools can lead to a soggy bottom. Always cool your angel food cake upside down to maintain its structure.

Refrigerator Storage

• Store any leftover slices in an airtight container.
• Angel food cake will last in the refrigerator for up to 3 days.
• Place parchment paper between layers if stacking for best preservation.

Freezing Angel Food Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze in an airtight container for up to 2 months.
• Label with dates for easy tracking of freshness.

Reheating Angel Food Cake

• Oven: Preheat your oven to 350°F and warm the cake for about 10 minutes.
• Microwave: Heat individual slices on medium power for 10-15 seconds, checking frequently.
• Stovetop: Place a slice in a skillet over low heat, covering with a lid, and warm gently for a few minutes.

Frequently Asked Questions

What makes angel food cake different from other cakes?

Angel food cake is unique because it uses whipped egg whites instead of fat like butter, resulting in a light and airy texture that distinguishes it from denser cakes.

Can I use different flavors in my angel food cake?

Yes! You can customize your angel food cake by adding extracts or citrus zest. Vanilla, almond, or lemon extract work wonderfully for added flavor.

How do I know when my angel food cake is done baking?

The cake is done when it springs back lightly when touched and has a golden-brown top. A toothpick inserted should come out clean without wet batter.

How should I serve my angel food cake?

Serve your angel food cake with fresh fruits, whipped cream, or chocolate sauce. It’s perfect for layering with berries and coconut cream as described in this recipe!

Final Thoughts

This classic angel food cake is not only delicious but also versatile. Its lightness makes it ideal for summer gatherings or celebrations. Feel free to customize it with your favorite fruits or flavors, making each version uniquely yours! Try this recipe today and enjoy a delightful treat that everyone will love!

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Classic Angel Food Cake

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• Author: Sofia
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately eight slices 1x

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Description

Indulge in the light and airy delight of classic Angel Food Cake, perfect for any gathering or a sweet treat to enjoy with loved ones. This fluffy dessert, made primarily from whipped egg whites and sugar, offers a delightful balance of flavors when topped with homemade coconut whipped cream and fresh berries. Its stunning presentation makes it an impressive centerpiece for birthday parties, summer barbecues, or cozy family dinners. With simple ingredients and customizable toppings, this cake is not only a feast for the eyes but also a guilt-free dessert option that everyone will adore.

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Ingredients

Scale 1x2x3x

• 1 ½ cups sifted powdered sugar
• 1 cup sifted cake flour or all-purpose flour
• 1 ½ cups egg whites (10 to 12 large) at room temperature
• 1 ½ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1 can chilled coconut cream (13.5 oz) and 1 teaspoon vanilla extract for whipped cream
• Fresh mixed berries for garnish

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Instructions

1. Preheat your oven to 350°F.
2. Sift together powdered sugar and flour three times; set aside.
3. In a stand mixer, beat egg whites with cream of tartar until soft peaks form; gradually add granulated sugar until stiff peaks form.
4. Gently fold in the flour mixture in batches using a rubber spatula.
5. Pour batter into an ungreased tube pan; smooth the top.
6. Bake on the lowest rack for 40-45 minutes until lightly browned and springs back when touched.
7. Invert pan to cool completely before removing the cake.
8. Serve layered with coconut whipped cream and fresh berries.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 150
• Sugar: 20g
• Sodium: 25mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Ensure your egg whites are at room temperature for maximum volume. Sifting is crucial to create a light texture, so don’t skip it! Customize by adding your favorite extracts or zests for flavor variations.