Angel food cake is the fluffiest of all the cakes you’ll ever eat. At least, in my “humble” opinion.
And the entire cake rests on the back of the might egg white. 🥚 There is no fat added at all when it comes to angel food cakes. Not even egg yolks. You then whip the egg whites until they form stiff peaks, as if you were making whipped cream. ⛰
Which means all of that wonderful lift and bounce 🏀- AKA the most memorable characteristics of angel food cake- come from those aerated egg whites. Therefore, it’s important that when you add the dry ingredients to the egg whites you don’t mix too aggressively. The last thing you want to do is punch out all the air that you just beat into your eggs. 🥊
So when you fold, fold gently.
Additionally, you do NOT want to grease your pan for an angel food cake. Doing so will actually prevent your cake from rising well. You see, as the eggs cook, they climb up the sides of your pan- like a climber on a mountain. But, if you grease your pan, the eggs won’t have good handholds. And will be unable to rise to their fullest, fluffiest potential. Which is the opposite of what you want! You want your angel food cake to be as fluffy as you can possibly get it! ☁
So don’t prep your pan- your angel food cake will thank you for it.
Preheat your oven to 350 degrees. Adjust your oven rack so it’s in the bottom third of your oven.
Whisk the flour and cornstarch together in a small bowl.
Combine half of the sugar and all of the cake flour in a food processor to combine. Alternatively, you can mix them by hand, sifting the flour and sugar together five or six times.
Beat the egg whites, cream or tartar, salt, and vanilla on low speed to combine. Then switch to mixing on medium-high speed until your egg whites get very bubbly.
While your mixer is still running, add the reserved sugar one tablespoon at a time. It’s important the sugar gets added gradually. Do NOT just add it all at once.
Eventually, your egg whites will reach stiff peaks. Add the dry ingredients to the eggs 1/4 cup at a time, folding in between each addition.
Spoon the finished batter into an ungreased angel food cake pan. (Do NOT grease your pan! Grease will prevent your cake from rising properly in the oven.) Drag a knife through the batter to release any trapped air bubbles.
Bake for 35-40 minutes or until a the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove your cake from the oven and immediately flip it upside down. Allow it to cool until it reaches room temperature. (Angel food cake pans usually have little feet on them exactly for this purpose. But if yours doesn’t, no problem- just invert it onto a wire rack.)
Once the cake has completely cooled, run a thin knife around the edges of the pan in order to release it.
Thanks to Preppy Kitchen for the recipe!
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