Cooking Recipe Cake – Using only six ingredients, this perfect angel food cake is long, light and airy. Follow this recipe and video tutorial carefully for best results. A soft texture can be achieved with just a few ingredients and a careful mixing method.
Are you ready for a piece of heaven? We are no strangers to decadent and rich cakes. But what about a cake recipe where the butter, oil and egg yolks run away in terror? Check out the angel food cake. Angel food cake is a low-fat cake recipe made primarily from egg whites, cake flour, and sugar. The inside is pure white on the inside and a chewy light brown crumb on the outside. What it lacks in butter, it makes up for in texture. This long, soft and everlasting cake has a cloud-like crumb and super light taste.
Cooking Recipe Cake
I’ve featured angel food cakes and a fun sprinkle angel food cake on my blog, but now it’s time to visit where it all started: the classic homemade angel food cake!
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Let’s dive right in. First, here is a video tutorial where I walk you through each step. The steps and products are very specific, but a clear vision always helps. 🙂
You only need six ingredients to make an angel food cake. With small details, understand that each one is important for the final taste and texture of the cake. Here’s the breakdown:
I am sure this is the best angel food cake that will hit your lips. We can’t find the perfect angel food cake for free, so be sure to follow these steps.
Can a Bundt pan be used for angel food cake? No, do not use a Bundt pan for angel food cake. You will have a very hard time getting it out in one piece. You will need a tube pan with a flat bottom and straight sides. If you don’t have one, I recommend this tube pan. It is cheap due to good quality. Even though it’s labeled as non-stick, the coating is VERY thin and has never been a problem with my angel food cakes.
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And good news: here’s a handy trick for baking angel food cake without a tube pan.
You will need 1 cup (16 tablespoons) + 2 tablespoons of cake flour. It sounds like a strange amount, but 18 tablespoons is the right amount to give the cake a perfect shape.
Remember, whip the egg whites until soft. (Pictured above.) Soft heads do not hold a hard shape. Instead, they “want” to go back into the mix after a few seconds. Soft sheets are best because they expand further in the oven. Stiff heads, on the other hand, mean that the egg whites are overbeaten for an angel food cake and will likely break in the oven.
Important to remember: Do not let the egg fall into the mixing bowl. Any slow fat can prevent egg white peaks from forming. Crack the eggs into a small bowl over the egg separator, then add the whites one at a time to the mixing bowl. This way, the yolk will not break directly into the mixing bowl.
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Sift the dry ingredients into the beaten egg whites as a few additions, mix gently after one addition. The goal is to retain as much of the stroke volume as possible. Pouring the dry ingredients all at once will smear the egg whites quickly.
I threw a lot of information at you in this post, so here’s a quick summary of all the important success tips. Remember that magic is in everything.
Angel food cake doesn’t have to hide under the frost, but I like to enjoy it with fresh berries, raspberry sauce and/or whipped cream! Dust it with confectioners’ sugar as well. If you like these flavors together, you’ll love my new berry cream pie. (Which, to be honest, isn’t as complicated as this cake!)
I know what you’re thinking: Is this cake special? The answer is this. An angel food cake flaunts like no other, and once you go through the process, you’ll realize that it’s not difficult to make—it’s just a little bit. 😉 Let’s do it!
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Many readers have tried this recipe as part of a baking challenge! Feel free to email us or share your recipe photos with us on social media. 🙂
Using only six ingredients, this angel food cake is tall, light and airy. For best results, read the recipe completely before starting and have all the ingredients ready to use. Enjoy!
Sally McKenney is a professional food photographer, cookbook author and chef. Her kitchen-tested recipes and step-by-step tutorials give readers the knowledge and confidence to prepare food from scratch. Sally was featured on a simple sponge cake made with a few ingredients you probably already have in your pantry. This biscuit is usually used to make layer cakes, but it can also be used as is. Really soft, spongy and delicious!
An easy sponge cake recipe that any baker new to baking or reluctant to add to their recipe repertoire. This cake was one of the yellow sponge cake recipes I learned to make and it worked perfectly for me. It is used in many of my cake recipes. It is loved for its beautiful design, ease of use and discreet instructions.
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Sponge cake is a soft fluffy cake, the main ingredients of which are egg, sugar and flour. The cake absorbs moisture from the cream very well, so it is suitable for any type of cake or roll. See below for a list of different cakes that can be made with this fluffy cake.
From left to right, top to bottom: marble cake, peach and cream cake, Kiev cake, tiramisu, coffee and nut cake, rum balls.
A simple sponge cake is made with a few ingredients that you probably already have in your pantry. This cake is often used to make layered cakes.
Line a 12-inch x 18-inch rimmed baking sheet with parchment paper and pipe a small amount of cake batter into the four corners of the parchment paper to hold it in place.
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Welcome Let the cooking begin! I’m Marina and my love and passion for nothing but delicious food makes me share that love here at Let the Cooking Begin (since 2009). With over 20 years of experience in the kitchen, you know recipes that are tested and repeated until they are perfect. I’m glad you’re here. Enjoy! Read more… Yogurt cake is easy to make, easy to prepare and uses basic household ingredients. Add whipped cream, fruit compote or powdered sugar for a summer dessert.
Food and wine writer, chef and writer for Mediterranean Everyday magazine. His work can be found in many online and print publications.
We’ve all had those moments when the cake craving hits and you’re just not ready. Let this soft yogurt cake be the answer. It uses pantry ingredients to create a simple, fluffy, moist and not-too-sweet cake.
This is definitely the cake of the day, whether you eat it for dessert, breakfast or with afternoon tea or coffee. Serve as is, sprinkle with powdered sugar, top with whipped cream and fresh berries or even yogurt.
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, good old French. It’s very simple, it’s often the first thing French children are taught to cook, and ingredients are traditionally measured in small individual yoga cups. It’s a bit like the French version of a pound cake. It also tastes like pound cake, just with a hint of vanilla.
Yogurt cake celebrates its simplicity and that’s what I love about it! It’s light and fluffy, not too sweet, and has a wonderful yogurt flavor.
The yogurt and oil provide plenty of moisture, so it can sit on your counter for a few days without fear of it drying out. In fact, I really like it on the second day when the texture has softened.
It’s a versatile cake, a pantry staple, and the ingredients prove it. Both Greek and regular yoga can be used, so you don’t have to run to the store as long as you have one of the two in the fridge.
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Although you can make this cake with fat-free or low-fat yogurt, its texture and flavor are best with whole milk and full-fat yogurt, as the fat in the yogurt gives the cake its characteristic moistness and richness. It is also often used in the original French version.
If you’re feeling ambitious, or if you’re already in the habit, you can make your own homemade Greek yogurt. It’s easier than you think.
My favorite easy twist is to add fresh lemon zest to the batter to brighten it up. I also like to mix in a few tea leaves to top the cake for this Earl Gray Yogurt Cake.
Almond extract is a great substitute for vanilla if you have it and enjoy its marzipan flavor. Or try to wake up