Angel food cake, a classic dessert known for its light and airy texture, has been a staple in many American households for decades. This heavenly treat is made with egg whites, sugar, and flour, and is often served with a variety of toppings such as whipped cream, fruit, and chocolate sauce. While store-bought angel food cakes are readily available, making one from scratch can be a fun and rewarding experience. In this article, we will provide a step-by-step guide on how to make angel food cake from scratch, along with a video tutorial to help you along the way.
Understanding the Basics of Angel Food Cake
Before we dive into the recipe, it’s essential to understand the basics of angel food cake. This type of cake is made with egg whites, which are whipped until they become stiff and hold air. The egg whites are then folded into a mixture of sugar, flour, and other ingredients to create a light and airy batter. The cake is then baked in a tube pan and cooled upside down to prevent it from collapsing.
The Importance of Egg Whites
Egg whites are the foundation of angel food cake, and it’s crucial to use room temperature eggs for the best results. Cold eggs will not whip up as well, resulting in a dense cake. It’s also essential to use egg whites that are free of any yolk or fat, as these can prevent the eggs from whipping up properly.
Tips for Whipping Egg Whites
- Use room temperature eggs for the best results
- Make sure the bowl and beaters are clean and free of any fat or oil
- Start whipping the eggs on low speed and gradually increase the speed as they become frothy
- Add cream of tartar or lemon juice to help stabilize the egg whites
The Recipe
Now that we’ve covered the basics, let’s move on to the recipe. Here’s what you’ll need:
- 1 1/2 cups (190g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup (120ml) cold water
- 1 teaspoon pure vanilla extract
Preparing the Ingredients
Before we start mixing the ingredients, make sure to sift the flour and measure out the sugar. It’s also essential to have the egg whites at room temperature, as we discussed earlier.
Tips for Measuring Ingredients
- Use a digital scale to measure the ingredients accurately
- Sift the flour to remove any lumps and aerate it
- Measure out the sugar and egg whites carefully to ensure the right ratio
Mixing the Batter
Now that we have our ingredients ready, let’s start mixing the batter. In a large mixing bowl, whisk together the flour and sugar until well combined. In a separate bowl, whip the egg whites until they become frothy. Add the cream of tartar and salt, and continue whipping until the eggs become stiff and hold air.
Folding the Egg Whites
Once the egg whites are ready, it’s time to fold them into the flour mixture. This is a crucial step, as it can make or break the cake. To fold the egg whites, gently pour them into the flour mixture and use a rubber spatula to gently fold them in. Be careful not to overmix, as this can deflate the egg whites.
Tips for Folding Egg Whites
- Use a rubber spatula to gently fold the egg whites into the flour mixture
- Be careful not to overmix, as this can deflate the egg whites
- Use a light touch to fold the egg whites, as this will help preserve the air bubbles
Baking the Cake
Now that we have our batter ready, it’s time to bake the cake. Preheat your oven to 375°F (190°C) and prepare a tube pan by greasing it with butter and dusting it with flour. Pour the batter into the prepared pan and smooth the top.
Baking the Cake
Bake the cake for 40-45 minutes, or until it’s golden brown and springs back when touched. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.
Tips for Baking the Cake
- Preheat the oven to the right temperature to ensure the cake bakes evenly
- Use a tube pan to help the cake cook evenly and prevent it from collapsing
- Don’t open the oven door during the baking time, as this can cause the cake to collapse
Video Tutorial
If you’re a visual learner, you can watch our video tutorial on how to make angel food cake from scratch. In this video, we’ll take you through each step of the recipe, from preparing the ingredients to baking the cake.
Troubleshooting Common Issues
While making angel food cake from scratch can be a fun and rewarding experience, there are some common issues that can arise. Here are some troubleshooting tips to help you overcome these issues:
- Cake is too dense: This can be caused by overmixing the batter or using cold eggs. Make sure to use room temperature eggs and fold the egg whites gently into the flour mixture.
- Cake is too dry: This can be caused by overbaking the cake. Make sure to check the cake frequently during the baking time and remove it from the oven when it’s golden brown and springs back when touched.
- Cake collapses: This can be caused by opening the oven door during the baking time or not cooling the cake properly. Make sure to keep the oven door closed during the baking time and cool the cake completely on a wire rack.
Conclusion
Making angel food cake from scratch can be a fun and rewarding experience, but it does require some skill and patience. By following our step-by-step guide and video tutorial, you can create a delicious and moist angel food cake that’s sure to impress your friends and family. Remember to use room temperature eggs, fold the egg whites gently into the flour mixture, and bake the cake at the right temperature to ensure the best results. Happy baking!
What is the key to making a light and fluffy angel food cake?
The key to making a light and fluffy angel food cake is to ensure that the egg whites are beaten until they become stiff and hold air. This is achieved by beating the egg whites until they become frothy, then gradually adding sugar and continuing to beat until stiff peaks form. It’s also essential to use room temperature egg whites, as cold egg whites will not whip up as well.
Another crucial factor is to not overmix the batter, as this can cause the egg whites to deflate and result in a dense cake. It’s also important to use the right type of flour, such as cake flour, which has a lower protein content than all-purpose flour. This will help to create a tender crumb and prevent the cake from becoming tough.
Why is it important to use room temperature egg whites?
Using room temperature egg whites is essential for making angel food cake because it allows the eggs to whip up to their full potential. Cold egg whites will not whip up as well, resulting in a denser cake. Room temperature egg whites are more stable and will hold air better, creating a lighter and fluffier texture.
When egg whites are cold, the proteins are more tightly coiled, making it harder for them to whip up. By using room temperature egg whites, the proteins are more relaxed, allowing them to whip up more easily and incorporate more air. This results in a cake that is lighter, fluffier, and more tender.
Can I use a stand mixer to make angel food cake?
Yes, you can use a stand mixer to make angel food cake. In fact, a stand mixer can make the process much easier and faster. The stand mixer can handle the task of beating the egg whites until they become stiff and hold air, which can be a tiring task when done by hand.
When using a stand mixer, make sure to use the whisk attachment and beat the egg whites on medium to high speed. Start with a slower speed and gradually increase as the egg whites become frothy. Be careful not to overbeat the egg whites, as this can cause them to become too stiff and separate.
How do I know when the egg whites are stiff enough?
You can tell when the egg whites are stiff enough by checking their texture and consistency. When the egg whites are stiff, they will form soft peaks that hold their shape when the beaters are lifted. They should also be smooth and glossy, with no visible foam or bubbles.
Another way to check is to stop the mixer and lift some of the egg whites with a spatula. If they hold their shape and don’t collapse, they are ready. If they collapse or fall back into the bowl, continue beating until they reach the desired consistency.
Can I add flavorings or nuts to the angel food cake batter?
Yes, you can add flavorings or nuts to the angel food cake batter, but be careful not to overdo it. Angel food cake is a delicate cake, and too many add-ins can weigh it down and affect its texture. Some good options for flavorings include vanilla extract, almond extract, or lemon zest.
When adding nuts, use a small amount and make sure they are finely chopped. Fold the nuts into the batter gently, being careful not to deflate the egg whites. Some good options for nuts include almonds, hazelnuts, or pecans. Avoid using large or heavy nuts, as they can sink to the bottom of the pan and affect the cake’s texture.
How do I ensure that the angel food cake releases from the pan easily?
To ensure that the angel food cake releases from the pan easily, make sure to grease the pan properly and dust it with flour. Use a tube pan or angel food cake pan, as these pans are designed specifically for this type of cake. Grease the pan with butter or cooking spray, then dust it with flour, tapping out any excess.
Another important step is to not open the oven door during the baking time, as this can cause the cake to collapse and stick to the pan. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
How do I store angel food cake to keep it fresh?
To keep angel food cake fresh, store it in an airtight container at room temperature. You can also store it in the refrigerator for up to 3 days or freeze it for up to 2 months. When storing the cake, make sure it is completely cool, as any moisture can cause it to become soggy.
When freezing the cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. To thaw, remove the cake from the freezer and let it sit at room temperature for a few hours. You can also thaw it in the refrigerator overnight.