My Angel Food Cake Recipe ~ the cake from the heavens……..
You see the trouble with an angel food cake (dare I even say it causes trouble?!) is that some feel it is a bit too sweet.
Angel food cakes are fat free but high sugar, so you sort of have to pick your poison here.
The added sugar in this recipe here, in comparison to other cakes like the chiffon or the sponge cake for example is needed to compensate for the lack of other ingredients (mainly fats) to give structure to the cake.
You may also be suspicious of that added water to this recipe in the mixing of the meringue. This is to help add more bubbles that can trap more air that will then produce more steam which will then give you a higher rising cake.
When mixing this recipe, the sugar is divided roughly in half, with one half getting incorporated into the whites for the meringue and the other half gets mixed with the cake flour to aid in aeration, prevent clumping and helps to properly distribute the flour through that meringue once we get to folding it all together.
Many of you have commented that you just cannot get Cake Flour in your country and well…..this is a problem for the angel food cake recipe.
You see cake flour is a softer wheat flour that is milled finer and has a lower protein which in turn makes it less of a gluten former ~ meaning it yields cakes that are softer and lighter than those harder wheat, higher protein flours like plain, all purpose and bread.
Check out my blog post for Cake Flour to see how to make your own if you cannot get it in the stores near you.
Angel food cakes are baked in tube pans that are NOT GREASED so that as it rises it can cling to the sides of the pan rather than slip back down into a messy blob.
Watch along in the video below to see just how to handle the angel food cake when it comes out of the oven, since this cake does require some special care.
If all of this instruction seems intimidating, don’t be….it’s bark is way worse than its bite and once you see how easily I do this, you will want to jump right in there and try one yourself! Not to mention once I put the quick summer berry compote on top………Oh Baby!
Preheat oven to 350°F
- Egg Whites 12 Large (360g)
- Warm Water ⅓ cup (85g)
- Cream of Tartar1½ teaspoons
- Granulated or Superfine Sugar 1¾ cup (392g)
- Vanilla Bean ½ or 2 teaspoons vanilla extract
- Salt ¼ teaspoon
- Cake Flour 1 cup (120g)
- If you do not have superfine sugar, place regular granulated sugar in the work bowl of a food processor and process to a finer grain.
- Divide the sugar into 1 cup and ¾ cup
- Combine the cake flour, salt and the ¾ cup of sugar in a bowl, sifted 2X and reserve.
- In the bowl of the kitchen aid mixer with the whip attachment (or with a hand beater) beat the egg whites with the warm water until frothy.
- Add the cream of tartar and continue to beat on high speed until soft peak form.
- Gradually start adding in the other 1 cup of sugar mixed with the vanilla bean seeds while whipping on high speed until very firm peaks are achieved when you lift the beaters.
- (If using vanilla extract you can add it now)
- Sift the flour mixture over top of the meringue and gently fold in with a large balloon whisk or a slotted skimmer. Add the flour in 3 - 4 additions.
- Pour batter into un-greased tube pan and bake in preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake upside down until completely cooled approximately 1½ hours, then run a spatula or think knife along the edges of the cake to loosen.