Ultimate Fluffy Angel Food Cake
Indulge in the light and airy delight of the Ultimate Fluffy Angel Food Cake. This cake is perfect for any occasion, offering a delicate texture that melts in your mouth. Made with simple ingredients like egg whites, sugar, and vanilla, it is not only a treat for the taste buds but also a feast for the eyes with its heavenly rise and golden crust. Whether served with fresh berries and whipped cream or enjoyed plain, this angel food cake is sure to impress your family and friends. Ideal for celebrations or a light dessert after a hearty meal, this recipe guarantees a slice of perfection every time. Try it today and bring a piece of heaven to your table!
8
Servings
150
Calories
8
Ingredients
Ingredients
cake flour
1 cup (sifted (3.5 oz.))
granulated sugar
1 1/2 cups (sifted)
large egg whites
12 (at room temperature)
cream of tartar
1 teaspoon
salt
1/4 teaspoon
vanilla extract
1 1/2 teaspoons
lemon juice
1 1/2 teaspoons
almond extract
1/2 teaspoon
Instructions
1
Preheat your oven to 325°F (165°C).
2
Prepare a 9 3/4-inch angel food cake pan, ensuring it is ungreased. If your pan doesn't have a removable bottom, line the bottom with parchment or wax paper for easy removal.
3
In a small bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar until well combined and aerated.
4
Set the remaining 3/4 cup of sugar aside near your mixer for later use.
5
In a large mixing bowl that is completely grease-free, start beating the egg whites on low speed until they become frothy.
6
Add the cream of tartar and salt to the frothy egg whites and increase the mixer speed to medium. Beat until soft, billowy peaks form.
7
Gradually add the reserved 3/4 cup of sugar, about 1 tablespoon at a time, while continuing to beat the egg whites until they are glossy and hold soft peaks.
8
Mix in the vanilla extract, lemon juice, and almond extract until just blended into the egg white mixture.
9
Using a sifter, sprinkle the flour and sugar mixture over the beaten egg whites, about 3 tablespoons at a time. Gently fold in the flour mixture using a rubber spatula or a large whisk. Be careful not to deflate the egg whites.
10
Once all the flour mixture is folded in, gently scrape the batter into the prepared pan. Smooth the top with a spatula and tap the pan on the counter a couple of times to release any large air bubbles.
11
Bake in the lower third of the oven for 50 to 60 minutes, or until the cake is golden brown and springs back when pressed lightly on top.
12
If your cake pan has feet, invert it to cool completely. If not, carefully invert the pan over the neck of a bottle to allow air circulation on all sides.
13
Let the cake cool for 2 to 3 hours before removing it from the pan.
14
To unmold the cake, use a knife or thin spatula to run around the edges. If the bottom is removable, also cut around the bottom, then pull the cake out gently.
15
For best results, cool the cake completely bottom side up. Once cooled, slice with a serrated knife or use a taut thread for clean cuts.
16
Serve the cake the same day or freeze it overnight for serving the next day. For longer storage, the cake can be frozen for up to 2 weeks, although it may slightly compress.
Nutrition Information
0g
Fat
37.5g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
What size pan is required for the Ultimate Fluffy Angel Food Cake?
A 9 3/4-inch angel food cake pan is required for this recipe.
Should I grease the angel food cake pan?
No, the pan must be ungreased to allow the cake to climb the sides and rise properly.
What should I do if my cake pan does not have a removable bottom?
Line the bottom of the pan with parchment or wax paper to ensure easy removal after baking.
How should the egg whites be prepared before mixing?
The 12 large egg whites should be at room temperature for the best volume.
What is the first step in preparing the dry ingredients?
Whisk together the sifted cake flour and 3/4 cup of granulated sugar until well combined and aerated.
Why is it important for the mixing bowl to be grease-free?
Any trace of grease can prevent the egg whites from reaching their full volume and forming peaks.
At what speed should I start beating the egg whites?
Start beating the egg whites on low speed until they become frothy.
When should the cream of tartar and salt be added?
Add the cream of tartar and salt once the egg whites have become frothy.
What peak consistency am I looking for before adding the second portion of sugar?
You should beat the egg whites until soft, billowy peaks form.
How should the reserved 3/4 cup of sugar be added to the egg whites?
Add it gradually, about 1 tablespoon at a time, while continuing to beat the egg whites.
What extracts are used to flavor this angel food cake?
The cake is flavored with 1 1/2 teaspoons of vanilla extract and 1/2 teaspoon of almond extract.
Why is lemon juice added to the batter?
Lemon juice is added along with the extracts to provide flavor and help stabilize the egg white structure.
How should the flour and sugar mixture be incorporated into the egg whites?
Use a sifter to sprinkle the mixture over the whites 3 tablespoons at a time, then gently fold it in with a rubber spatula.
What is the danger of folding too vigorously?
Folding too vigorously can deflate the air bubbles in the egg whites, resulting in a dense cake.
How do I remove large air bubbles from the batter before baking?
Gently tap the filled pan on the counter a couple of times to release any large air bubbles.
Where in the oven should the cake be placed?
The cake should be baked in the lower third of the oven.
How long does the cake need to bake?
Bake for 50 to 60 minutes until the top is golden brown and springs back when pressed.
How should I cool the cake if the pan does not have feet?
Carefully invert the pan over the neck of a bottle to allow air to circulate on all sides.
How long should the cake cool before being removed from the pan?
The cake must cool completely for 2 to 3 hours.
What is the best way to unmold the cake?
Run a knife or thin spatula around the edges and the bottom if the base is removable, then pull the cake out gently.
Which tools are recommended for slicing angel food cake?
Use a serrated knife or a taut piece of thread to ensure clean cuts without squashing the cake.
Can I freeze this cake?
Yes, you can freeze it overnight for serving the next day, or for up to 2 weeks for longer storage.
How many servings does this recipe provide?
This recipe yields 8 servings.
What are the calorie counts for a slice of this cake?
Each serving contains approximately 150 calories.
What is the fat content of the Ultimate Fluffy Angel Food Cake?
This cake is fat-free, containing 0g of fat per serving.
How much protein is in one serving?
Each serving provides approximately 3.75g of protein.
What type of flour is best for this recipe?
Cake flour is required, specifically 1 cup (3.5 oz) that has been sifted.
What can I serve with this cake?
It is delicious when served with fresh berries and whipped cream.
Does the cake stay fresh for long?
For best results, serve the cake the same day it is made or freeze it immediately for later use.