10 Tips to Make Heavenly Angel Food Cakes
Light, airy, fluffy, spongy, soft and sweet, Angel Food Cakes are classic, comforting desserts. In celebration of National Angel Food Cake Day on October 10, we’ve put together fool-proof tips and several of our favorite recipes of this celestial treat. From the classic with whipped cream and strawberries, to a mix of delicious flavors in one dessert, these homemade cakes are melt-in-your-mouth good. Once you try these recipes, you won’t ever resort to the dense, dried-out, store-bought version again.
10 Tips to Make Perfect Angel Food Cakes:
- Separate egg whites from the yolk when they are cold (taken directly from refrigerator), otherwise the yolk will break into the whites.
- Make sure all of the yolk is gone. Even a small trace of yolk in egg whites will prevent them from whipping to their fullest.
- After separating, allow egg whites to stand at room temperature for 30 minutes so they will get fluffy when beaten.
- Beat egg whites in a clean, glass bowl. Fat from even the smallest amount of grease or oil keeps the whites from getting as fluffy. Plastic bowls retain a bit of oil or fat from previous dishes no matter how well you have washed them.
- Do not over beat or under beat egg whites. You want them to be stiff but not dry.
- Add the flour mixture quickly but gradually, about 1/4 cup at a time, into the egg white mixture using a soft folding motion. The egg whites will stay fluffier. To fold: Cut down vertically through the mixture using a spatula. Move the spatula across the bottom of the bowl. Bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat, rotating the bowl, until ingredients are combined.
- After combining ingredients, do not over mix the batter. Beat until you get a soft peak. If you beat it too much, the egg whites in the mixture will deflate and your cake will be tough. Remember - your batter will not be as stiff as a meringue.
- 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.
- Use a spatula to smooth the surface of the cake. Since Angel Food Cakes do not have butter or oil, you need to even off the top yourself before baking.
- Bake until the minimum time listed in the recipe before checking on the cake. Changes in temperature from frequently opening the oven door can cause the cake to fall.
Classic Angel Food Cake - This classic angel food cake is a light, moist and fat-free sweet delight. Serve it with fresh fruit or sorbet for an elegant and delectably healthy dessert. Chocolate Angel Food Cake - This Chocolate Food Angel cake has a deeper flavor and is delicious on its own, or topped with fresh fruit. Lemon Angel Food Cake - This tender, moist cake is flavored with lemon zest and topped with tart lemon curd. Marbled Angel Food Cake - Cholesterol and fat-free, this light and airy marbled angel food cake recipe combines chocolate and vanilla. Try Creme Chantilly, Chocolate Ganache, Raspberry Curd, or visit our website for more whipped cream, frosting and glaze recipes to top your heavenly homemade angel food cake.