Easy Angel Food Cake Recipe

Easy Angel Food Cake Recipe – Recipe for homemade angel cake! This is a light and fluffy bakery-grade angel cake that turns out perfect every time.

I have been baking this angel food cake for as long as I can remember. Easy to make with 7 ingredients and turns out perfect every time.

Easy Angel Food Cake Recipe

I prefer this homemade angel food cake to store bought because it is packed with flavor (no mushy cake here)! The crispy, sweet exterior and light, fluffy interior make it absolutely irresistible.

Angel Food Cake

The trick to making a bakery-quality angel cake is to use a combination of vanilla extract and almond extract. I also share my secret tip for easily removing the cake from the pan!

In this post, we’ll take a look at how to make an angel food cake with step-by-step photos and a video!

Have you ever baked an angel cake and struggled to get it out of the pan? Well, that won’t happen if you follow this step.

Begin by lining the bottom of a baking sheet with parchment paper, but do not grease the baking sheet. Use a pencil to trace the inside and outside edges of the angel food pan, then cut out a circle to fit the bottom of the pan.

Easy Angel Food Cake Recipe With Dairy Free Custard Or Vanilla Glaze

Then, sift the flour twice into a medium bowl and set aside. Light and airy flour results in a light and fluffy pastry.

Next, place the egg whites and cream of wine in the bowl of a stand mixer fitted with the wire whisk attachment or in a large bowl with a hand mixer. Beat the egg whites until the mixture becomes white and fluffy.

When the mixture is white and fluffy, add the sugar, vanilla extract, almond extract and salt and beat until soft peaks form.

Footnote. You don’t want solid tops. You want soft, cushioned tips that flex when you lift them.

Best Angel Food Cake

Then sift the flour once more into the wet ingredients and mix gently to combine. Be careful not to overmix the dough.

Then bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cake rises when lightly touched.

Then remove the cake from the oven and invert the pan so that it is placed open side down on a cooling rack. NOTE: This is very important to ensure that the cake does not fall or sag.

Serve homemade angel cake with fresh strawberries, a dollop of homemade whipped cream and strawberry sauce.

Heaven On Earth Cake

It’s also delicious with powdered sugar, and you can even top it with a chocolate buttercream frosting, which is how my favorite bakery in my hometown used to make it. Or pour this homemade chocolate ganache on top and let it set.

Angel cake is easy to make once you learn the method, but things can easily go wrong. Here are some tips for your success, most of which help prevent the cake from tipping over (and making it dense instead of light and fluffy).

Store leftover angel cake in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

Yes, this recipe calls for all purpose flour and it turns out delicious! You can use cake flour for an even lighter cake.

Angel Food Cake (sheet Cake)

There are a few ways to do this. I suggest you read this article for a more complete explanation with lots of different ways: 5 Ways to Make Angel Food Cake Without Tube Pan.

This cake is still a special treat. Although it may be lower in calories than some cakes because it is made mostly of egg whites, it still has a significant amount of sugar. Therefore, I would not consider it a healthy food.

No. The piping tray is a different shape than the Bundt tray. Bundt pans have a lot of nooks and crannies where the angel food dough will get stuck and be nearly impossible to get out.

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Vanilla Bean Angel Food Cake Recipe: How To Make It

This is the ultimate homemade angel cake recipe! This is a light and fluffy bakery-grade angel cake that turns out perfect every time.

Serving size: 1 slice Calories: 163 kcal Carbohydrates: 35 g Protein: 5 g Fat: 1 g Saturated fat: 1 g Polyunsaturated fat: 1 g Monounsaturated fat: 1 g Sodium: 100 mg Potassium: 127 mg Fiber: 1 g Sugar : 25 g Calcium: 4 mg Iron: 1 mg

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Leave a comment and rating below, then snap a photo and tag @# on Instagram so you can see! Sign up for weekly emails here! With only 6 ingredients, this perfect angel cake is baked tall, light and airy. Follow this recipe and video tutorial carefully for best results. A delicate texture can only be achieved with special ingredients and careful mixing methods.

Strawberry Angel Food Cake Dessert

Are you ready for a piece of heaven? We are no strangers to rich, decadent pastries. How about a recipe for a cake where the butter, fat and egg yolks run away in fear? Meet the angel cake. Angel Cake is a low-fat cake recipe made primarily from egg whites, cake mix, and sugar. The inside is pristine white and the outside is a light brown chewy crumb. What it lacks in butter, it makes up for in texture. This tall, tender, timeless cake has a cloud-like crumb and an extremely light taste.

I’ve posted angel food cupcakes and a super fun angel food sprinkle cake on my blog, but now it’s time to visit the source of both: the classic homemade angel food cake!

Let’s dive in. First, here’s a video tutorial where I walk you through each step. The steps and ingredients are pretty simple, but it’s always helpful to have a clear picture. 🙂

You only need 6 ingredients to make an angel food cake. With so few ingredients, be aware that each one is necessary for the final taste and texture of the cake. Here’s the breakdown:

The Best Angel Food Cake Recipe

I’m sure this will be the most perfect angel food cake to ever touch your lips. We can’t achieve angel food cake perfection for free, so follow these steps carefully.

Can I use a baking sheet for the angel food cake? No, do not use a pan for angel food. You’ll have a hard time getting it out in one piece. You need a container with a flat bottom and flat sides. If you don’t have one, I recommend this pipe mold. It is relatively cheap for its high quality. Even though it is labeled non-stick, the coating is VERY thin and has never been a problem for my angel food cakes.

And good news: here’s a handy trick to bake angel food without a baking tray.

You need 1 cup (16 tablespoons) + 2 tablespoons of cake flour. It sounds strange, but 18 tablespoons is just the right amount to give the cake enough structure.

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Remember, whip the egg whites until stiff peaks form. (In the photo above). Soft tips do not hold a rigid shape. Instead, they “wither” back into the mix after a few seconds. Soft peaks are the optimal consistency because they will continue to expand in the oven. On the other hand, stiff peaks mean that the egg whites have been over-whipped to make an angel food cake and will likely collapse in the oven.

Important note: do not drop a single drop of egg yolks into the mixing bowl. Any fat that remains could prevent the egg whites from forming peaks. Crack the eggs over an egg separator into a small bowl, then add the egg whites one at a time to the mixing bowl. That way, if the yolk breaks, it doesn’t break right into the mixer bowl.

Sift the dry ingredients over the beaten egg whites in a few additions, gently mixing after each addition. The goal is to retain as much shaking volume as possible. If you pour the dry ingredients on top all at once, the egg whites will deflate quickly.

I’ve given you a lot of information in this post, so here’s a quick summary of all the important tips for success. Remember that the charm is in the details.

Angel Food Cake Recipe

Angel cake doesn’t need to be hidden under frosting, it’s delicious with fresh strawberries, raspberry sauce and/or a dollop of whipped cream! You can also sprinkle powdered sugar on top. If you enjoy these flavors together, you’ll love my Fresh Strawberry Cream Pie. (Which, to be honest, isn’t nearly as challenging as this cake!)

I know what you’re thinking: is this cake really worth it? The answer is yes. Angel food has a texture like no other and once you go through the process you will understand that the preparation is not that difficult, just a little