Angel Food Cake | Slice of Heaven
Last night I baked my first angel food cake– hallelujah! I jumped into this endeavour with little knowledge but a lot of heart. While this can-do baking attitude is typically enough, it wasn’t with this cake.
This recipe is one-of-a-kind, and making it at home demands attention to detail. The recipe I used did not provide all the necessary information, so I’ve provided the recipe along with additional tips and advice.
What makes angel food so special? Egg whites. While the main ingredient in most desserts is butter and sugar, angel food’s main ingredient is egg whites. Subsequently, making angel food is more like making meringue or cream pie than a cake.
Let’s start to make heavenly angel food cake recipe
To get started, you’ll need a special item: an angel food cake pan. While it’s tempting to use the ol’ bundt pan, you can’t. You must use an angel food pan– a special cake deserves a special pan! That being said, you needn’t spend a lot of money on acquiring one. I purchased mine for $1 at a nearby thrift store. I cleaned it by hand and ran it through the dishwasher, and it worked perfectly.
The recipe I followed is this one: Angel Food Cake Recipe. Here is the additional information you need:
Separating the Egg Whites
- Carefully divide the egg yolks from the whites. Do this with precision and care. You don’t want any yolk, no matter how small to get into the whites.
- Remove any eggshell. While tiny bits of eggshell makes little difference in most dessert batters, any overlooked eggshell will be obvious and unappetizing in your final cake.
Beating the Egg Whites
- Whip the egg whites into firm peaks. The first time I attempted this, I accidentally over-whipped them and had to start over. Beat the egg whites at medium (not high) speed. If you have a Kitchen Aid, level 6 works best.
- After 2 minutes, the egg whites quickly go from soft peaks to firm peaks to over-whipped. Stop the beater every 20 seconds to check what stage the eggs whites are at. Do this by dipping your whipping attachment deeply into the batter and then bringing it out. A stiff peak is when the batter firmly stays on the attachment. If the egg whites somewhat stick and are runny, you’re at soft peaks and need to whip them longer. If the batter is lumpy, your egg whites are over-whipped and unusable.
- This recipe calls for sifting the dry ingredients a total of 6 times. While this seems excessive, it’s not. The dry ingredients must be powdery thin. Use a spatula to gently incorporate the dry ingredients into the egg white mixture.
Baking the Cake
- After you’ve placed your cake into an ungreased pan (do not use anything to grease the pan including cooking spray), the cake goes into a cool, oven (do not preheat it). Strange, yes. Do NOT check on the cake for the first 40 minutes. Opening the oven door can cause the cake to collapse.
Don’t be intimidated by my instructions. I include them, not to discourage you from making your own angel food cake mix, but because I want you to be successful. If you follow my advice, you will have a beautiful, delicious angel food cake! My cake turned out wonderful: moist, fluffy, and decadent.
Most people serve angel food with fruit, particularly strawberries. While I typically eat mine with strawberries, I forwent them because of how expensive strawberries are in winter. Instead, I ate mine with a dollop of Cool Whip. I’ll eat my next slice plain- that’s how great the cake turned out. However, feel free to drizzle your cake with chocolate sauce or serve it with ice cream- angel food cake is low in calories. The entire cake only has 2,220 calories!
While baking this cake was tedious, it was worth it. Follow my advice and your angel food cake recipe will be just as heavenly!
Read this also: Angel Food CupCakes
Did you liked my recipe? Tell me how you made this dish in your style?