Angel Food Cake Recipe (2024)

FAQs

What is the secret to angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

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.

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

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.

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

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

It's possible that the cake went bad and that's why it tasted sour. When perishable food items like cake are left at room temperature for too long, they can become contaminated with harmful bacteria that can cause food poisoning. These bacteria can produce acid, which can cause the sour taste that you experienced.

The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Unlike most cakes that are simply placed on a wire rack to cool, Angel Food Cakes are immediately inverted so the baked cake will maintain its volume and to keep it from shrinking as it cools.

Can you make angel food cake in a regular cake pan? ›

It's essential to use a pan without a non-stick coating here—as when making any angel food cake—since the batter clings to the sides of the pan as it rises. A non-stick surface would prevent the cake from reaching its optimal lofty, fluffy ideal. The pan should also have the same diameter as called for in the recipe.

Why does an angel food cake fall apart when removed from pan after baking? - Quora. When an angel cake first comes out of the oven, it's not done yet. It needs to set and solidify before you try to remove it from the pan. Turn it upside-down to cool for at least an hour and a half.

The one thing bundt pans and tube pans have in common is their hollow center tube. It's generally advised to bake an angel food cake in a tube pan, but I have always used a bundt pan, and it works very well.

Angel food cake relies heavily on egg whites for its light and airy texture. The egg whites are whipped to soft foldable peaks for the ideal consistency- a balance between texture and structural properties.

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.

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.