Delicious, classic Homemade Angel Food Cake recipe! (2024)

FAQs

What is the secret to angel food cake? ›

Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.

Cream of Tartar: Stabilizes the egg whites and keeps them from deflating. This helps create that light, fluffy texture. Vanilla: Vanilla extract adds incredible flavor! For angel food cake variations, try replacing some or all of the vanilla with almond extract, orange extract, or lemon extract.

Cream of tartar: Cream of tartar helps stabilize the egg whites, lets the whites reach their maximum volume when baking, and helps keep the cake bright white. Cream of tartar can be found with the spices in the baking aisle of the grocery store.

Ingredients. Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Baking Soda, Citric Acid, Enzyme Modified Soy Protein, Calcium Phosphate, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a whipping aid). Contains Wheat, Egg And Soy Ingredients.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

Without yeast to act as a leavening agent, an angel food cake relies completely on the egg whites to rise. You want to whip the whites just until they form soft peaks; whipping too much will make the cake chewy and dense.

In delicate sponge-type cakes (like chiffon or angel food cake) there are two moments for concern. First, when you're whipping the egg foam, and second, when you're incorporating the flour. An overmixed egg foam will be slack, wet, loose, and unable to hold peaks.

It only uses egg whites as a leavening agent. A lot of them! That's what makes this cake extremely fluffy and light. Another reason why angel food cake is so light is because it's made with cake flour, which has less protein than all-purpose flour.

But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.

Why do diabetics eat angel food cake? ›

As stated previously, Angel Food Cakes are great for people with diabetes because they are low in sugar compared to most other cakes, and especially low in simple sugars and carbohydrates.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Mix pineapple with juice and cake mix together in a large bowl until well combined; pour batter into the prepared pan. Bake in the preheated oven until golden brown, about 25 minutes.

No, cake is unhealthy for dogs. Many kinds of cake—like chocolate cake or cake with raisins—are toxic for dogs, and all cake contains high amounts of calories, fat, sugar, and other harmful additives.

Do not grease the angel food cake tube pan (one in which the center tube is higher than the walls of pan and the bottom is removable.) You want the batter to cling to the side while it is rising. A greased pan will not allow the batter to rise.

A small bit of moisture or egg yolk mixed in with the egg whites, a particularly humid day, or repeatedly opening your oven can also cause the cake to not rise. Over-mixing the batter once you've added the flour is another likely culprit, mix until just combined.

According to Cooking for Engineers, the cake could collapse under its own weight, which is most definitely not the heavenly reward you're aiming for. Turning your freshly baked angel food cake upside down while it cools ensures it will stay light and fluffy, with the heavenly, airy texture you desire.

Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.