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Angel Food Cake

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Level: Intermediate

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Description

With its light and fluffy texture, this classic angel food cake makes a splendid spring and summer dessert.

From Bridget Edwards of Bake at 350.

Ingredients

  • 1-½ cup Plus 1 Tablespoon Sugar
  • 1 cup Cake Flour
  • 12  Egg Whites, At Room Temperature
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoons Almond Extract
  • ½ teaspoons Fine Sea Salt
  • 1-½ teaspoon Cream Of Tartar
  • FOR THE TOPPING (optional):
  • 4 cups Sliced Strawberries
  • 2 Tablespoons Light Brown Sugar
  • Whipped Topping (thawed)

Preparation

Preheat oven to 325ºF. Do NOT grease angel food cake pan.

Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside.

In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.

Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak.

In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon.

Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched.

Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours.

Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy.

Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps.

Cut with a serrated knife and serve with whipped topping and strawberries.

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Profile photo of Elizabeth Maynard

Elizabeth Maynard on 9.6.2018

Have you ever seen or used a recipe for Angel Food cake that is not cooked high? I grew up going to a bakery that made a dense version of angel food cake (squares) using a sheet pan with an incredible icing that was also dense. My mom has tried so many variations of angel food with no luck. There are many who grew up going to Davis Baking Company in Durham NC and we all miss it. The family took the recipe with them and we have been trying to find something similar.

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