Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Easy Angel Food Cake

This Angel Food Cake is so easy, I’ve already made it three times!

Angel food cakes always intimidated me — what if the Egg Whites don’t whip up? What if the Cake collapses? And how do you get all those egg whites?

So what really inspired me to try baking an angel food cake myself was, oddly enough, an ice cream maker.

Ryan and I got an ice cream maker at the beginning of summer, and so far we’ve made about 10 litres! Most of the recipes we follow use the French style, which means the base is an egg custard. Many of these recipes use four or five (and sometimes six) egg yolks. That means I was left with containers full of egg whites!

Twelve egg whites is about 1.5 cups, depending on the size of your eggs. So if you forget how many egg whites are in your container, you can just measure it out. Thankfully, egg whites last a long time in the fridge, and for months in the freezer.

Angel food cake is a sponge cake that is leavened by whipped egg whites instead of baking powder. It also contains no fat, as it contains no butter, oil, or egg yolks. Here I flavoured the cake with a hint of almond extract. Ideally you would use an angel food cake tube pan which has little feet on the top rim. These feet allow you to let the cake pan cool upside down and air to circulate without compressing the cake. However, I don’t have one of these pans, so I use a springform tube pan that I already had in my kitchen.

The angel food cake is an American cake, the first recipe appearing in Lettice Bryan’s The Kentucky Housewife of 1839 (according to Wikipedia).

This is a great cake to bring to a pot luck or picnic, as there is no frosting that will melt in hot weather. Also, the finished cake has great structure due to the amount of egg whites used. Serve with fresh fruit (here we have Niagara peaches) and whipped cream, dusted with icing sugar.

Print

Easy Angel Food Cake

Course Dessert
Keyword angel food cake, cake, dessert, egg whites, meringue, teatime
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12

Ingredients

  • 12 egg whites room temperature
  • 1 1/2 tsp cream of tartar
  • 1 3/4 cups white sugar divided
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp salt
  • 2 cups flour
  • 2 Tbsp flour
  • 1 Tbsp icing sugar

Instructions

  • Preheat oven to
  • In a large bowl, whip the egg whites and cream of tartar at medium speed until foamy.
  • Slowly beat in 1 cup of sugar. Keep whipping until soft peaks form.
  • Whip in the vanilla and almond extracts.
  • In a medium bowl, mix the remaining 3/4 cup sugar, the 2 cups plus 2 Tbsp flour, and salt.
  • Sift the sugar and flour mixture into the egg white mixture in thirds, folding between each addition.
  • Spoon the mixture into a 10" tube pan and smooth the top. Tap the pan gently once or twice on the counter to settle the batter.
  • Bake for 40-45 minutes or until a skewer inserted comes out clean.
  • Remove cake pan from oven and let cool upside down. I balance mine on an upside down coffee mug so that the cake can hang.
  • Once cool, remove from pan. Dust with icing sugar and serve with fresh fruits and whippted cream!

Angel food cakes are great to bake in advance. Thankfully, the finished cake will keep at room temperature, well wrapped, for 3-4 days. They are also pretty quick to whip up.

Check out some of our other cake recipes here:

  • Cardamom cake with rosewater whipped cream
  • Chocolate marble pound cake
  • Carrot cake with cream cheese icing
  • Cinnamon streusel coffee cake
  • Black chocolate bundt cake
  • Caribbean buttered rum cake
  • Maulwurftorte – German molehill cake

The post Easy Angel Food Cake appeared first on Kiku Corner.



This post first appeared on Kiku Corner, please read the originial post: here

Share the post

Easy Angel Food Cake

×

Subscribe to Kiku Corner

Get updates delivered right to your inbox!

Thank you for your subscription

×