As the owner of Tasty Tales Foods, I love making this angel food cake recipe. It's one of my all-time favorite desserts to bake and share with family and friends. It's easy to make and has a delicate texture that melts in your mouth. I've tried different variations, but I always come back to this classic recipe. Whether I'm serving it on its own or with fresh berries and whipped cream, it's always a hit.
The best part is that this recipe is simple and requires just a few basic baking skills. I enjoy trying new techniques like whipping egg whites and folding in the flour mixture. Making this cake is an experience that I cherish as a baker and as the owner of Tasty Tales Foods. It brings joy and happiness to those who taste it, and that makes me grateful.
So why not give it a try and see for yourself? Trust me, your taste buds will thank you!
Why did the angel food cake go to heaven? Because it was so heavenly!(lame joke i know)
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Sift the cake flour and 1/2 cup of sugar together into a bowl and set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium-high speed until soft peaks form.
- Gradually add the remaining 1 cup of sugar and vanilla extract while continuing to beat on high speed until stiff peaks form.
- Gently fold in the flour mixture in three batches, being careful not to over mix.
- Pour the batter into an un-greased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the top is golden brown and the cake springs back when lightly touched.
- Invert the cake pan onto a wire rack and let cool completely before removing the cake from the pan.
And for my baking tip: Be sure to use a clean, grease-free bowl and beaters when whipping your egg whites. Any oil or residue can prevent the egg whites from properly whipping up to stiff peaks.
Don't forget to follow and like this recipe for more delicious treats!
Most Asked Questions
Q1. Can I use all-purpose flour instead of cake flour in an angel food cake recipe?
Answer: While it's possible to use all-purpose flour in an angel food cake recipe, it's not recommended. Cake flour has a lower protein content, which helps create a lighter and more delicate texture in the cake. All-purpose flour has a higher protein content, which can make the cake denser and tougher. If you don't have cake flour on hand, you can make a DIY version by substituting 2 tablespoons of cornstarch for every cup of all-purpose flour.
Q2. Can I make an angel food cake without a tube pan?
Answer: No, an angel food cake requires a tube pan to bake properly. The tube in the center of the pan allows the cake to rise and cook evenly. If you don't have a tube pan, you can purchase one at most kitchen supply stores or online.
Q3. Can I add other flavors to an angel food cake, like chocolate or lemon?
Answer: Yes, you can add other flavors to an angel food cake by incorporating ingredients like cocoa powder, lemon zest, or almond extract. However, it's important to use caution when adding too much liquid or too many heavy ingredients, as this can affect the cake's structure and texture.
Q4. Why is it important to use an ungreased pan when making an angel food cake?
Answer: An angel food cake needs to cling to the sides of the pan as it bakes in order to rise properly. If the pan is greased, the cake may not be able to adhere to the sides and may collapse in the oven. To prevent this, it's important to use an ungreased pan.
Q5. Can I make an angel food cake ahead of time?
Answer: Yes, you can make an angel food cake ahead of time, but it's best to store it at room temperature in an airtight container. Putting the cake in the fridge can cause it to dry out, so it's important to keep it covered and at room temperature until you're ready to serve it.
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