Angel Food Cake | Pika Chakula

Angel Food Cake

2013-01-26

Named for its light, fluffy texture and ethereal, pale crumb, the secret to making this simple cake is beating the egg whites until they are stiff and voluminous, and gently folding in the dry ingredients.

Ingredients:

  • 1½ cups egg whites
    2 tsp. vanilla extract
    1 tsp. almond extract
    1½ tsp. cream of tartar
    ¼ tsp. kosher salt
    2 cups sugar
    1 cup cake flour, sifted

Method:

1. Heat oven to 350°. Combine egg whites, extracts, cream of tartar, and salt in a large bowl, and beat on high speed of a hand mixer until stiff peaks form. Whisk sugar and flour together in a bowl, and then add to beaten egg whites; using a rubber spatula, fold gently until evenly combined. Transfer to an ungreased 10″ tube pan, and smooth top. Bake until lightly browned and a toothpick inserted halfway between the edge and center tube comes out clean, about 1 hour.

2. Invert tube pan onto a wire rack and let cake cool completely upside down. Run a long knife between the cake and side of the tube pan to release the cake.

 

source:

Recipe Comments

  1. posted by Phillip123 on Feb 5, 2013

    I’m baking an angel food cake in a soccer ball shaped pan. I’m worried it will stick to the hexagons on the bottom of the pan. Can I grease the pan? If not, why?

  2. posted by sick_mick_101 on Feb 5, 2013

    How much chocolate cocoa should i add to an 18 (or so) ounce angel food cake mix to make it chocolate? Which is the best mix to use? And does a chocolate glaze using only 5 ounces of bittersweet chocolate and half a cup of heavy whipping cream sound like enough to glaze the 18oz cake? Thanks!

  3. posted by everythingisgonnabefine on Feb 5, 2013

    Im on the South Beach Diet and done with white flour and sugary stuff…can anyone help me on this desire for Angel Food cake that fits with my new lifestyle/diet?

  4. posted by PolishPokeyPimp on Feb 5, 2013

    I’m watching how many calories and fat I eat and working out 3-4 times a week trying to lose 10 lbs. Would angel food cake be an ok treat for dessert over the weekend?

  5. posted by Zanto on Feb 12, 2013

    I just bought this tube cake pan from Wilton which is described as an angel food cake pan. The tricky part is that there is a removable piece. The actual tube is detatched from the outer circle and I have no idea how to keep the batter from running out. Help?

  6. posted by PIE BOY on Feb 12, 2013

    OK, I’m making a cake so just wondering where can i buy 1 pkg. [10 oz.] round angel food cake? Like a specific aisel in the grocery store? please! thanx.

  7. posted by Thomas A on Feb 12, 2013

    Does anyone have a full proof way to bake a boxed angel food cake @ 8000 ft above sea level? I used the high altitude instructions (add corn starch and less water) but the cake exploded out of the pan. I have used high altitude instructions before at my home which is 5300 ft above sea level without any trouble. Is it possible that you just can’t make angel food cake that high up?

  8. posted by Scott W on Mar 16, 2013

    I have had a slice of angel food cake with some sauce or mixture on top of it served as a dessert at meetings, etc. It was on a plate and the “sauce” was bananas or pineapple or something like that. Anyone have some tried & true recipes for me?

  9. posted by stingerms on Mar 17, 2013

    I’ve just made some angel food cake and wondered about the frosting. I know some people frost it and some don’t but I’d mostly like to know why and why not before proceeding with how to enjoy this cake.

  10. posted by Oilers on Mar 18, 2013

    A friend sent me a box of angel food cake. Only problem is that I dont have an oven but I do have a crock pot. Is there a way that the angel cake can be made in the crock pot? I searched the internet but couldn’t find anything… Thanks for the help!

  11. posted by Goe122 on Mar 18, 2013

    When making a angel food cake from a box mix, do we have to use the pan with the hole in the middle or can we just use a 9-in. round cake pan would this affect the cake?
    so basically the angel food cake pan would release it easier? it would’nt affect the cake? b/c i wanted to make a round 2 layer cake without the hole and the shape of the angel food cake pan

  12. posted by Heath on Mar 19, 2013

    I made an angel food cake today and want to store it until my friend’s birthday (3 days of storage).
    Should I put it in the refridgerator or leave it on the counter? I live in a very humid, tropical climate so I don’t want the humidity to affect it. Should I wrap it in plastic? Is it possible for angel food cakes to become “stale” as such?

    Thanks.

  13. posted by Dr Dorian on Mar 19, 2013

    It’s for my boyfriend’s 20th birthday. He’s had a crappy year because of college and I just want everything to be perfect. His favorite kind of cake is angel food cake and he loves homemade vanilla frosting. I’ve never made angel food cake before nor have I ever had it so I need a little help.

  14. posted by Anny on Mar 19, 2013

    I’m proposing to my girlfriend this weekend and her favorite cake is angel food cake. What I wanted to do was cook the angel food cake in a regular (deeeeep) baking dish, and hollow out a space on the bottom to put the ring box. I know that angel food is normally made in the pan with the hole in the center — will it taste bad or turn out wrong if I use a normal deep baking pan instead? Thanks in advance!

  15. posted by Rkmc on Mar 20, 2013

    I made an angel food cake for mothers day, but messed up , and every said it taste like cheesecake, Is that weird?

    It tasted pretty good though

  16. posted by therundown2k3 on Mar 21, 2013

    I baked an angel food cake from scratch for my daughter’s birthday. When I inverted it to cool the cake fell out of the pan.

  17. posted by henryshensbcglobalnet on Mar 22, 2013

    I dotn have any,so do you know any angel food recipe WITHOUT the cream of tartar,or maybe a substitute

    (preferably a PLAIN angel food cake,I have the icing recipe…)
    Oh and can I use bananas to replace the butter(it cuts out 25%of the fat,right?)or is it bad with an angel food cake?

  18. posted by vanvark83 on Mar 22, 2013

    I bought a duncan hines angel food cake and I didn’t know it requires a tube pan that I do not have. What happens if I bake it in a regualr cake pan? I promised my son strawberry short cake tonight. Is there anything I can do without having to go back to the store? Thank you.

  19. posted by forahobby on Mar 25, 2013

    I’m making an angel food cake for my mom for her birthday,but I don’t have a tube pan,and my dad is TOO CHEAP to buy one.What do I do?

  20. posted by Agent 47 on Mar 25, 2013

    i am going to buy a premade angel food cake and put strawberries and whipcream on it. how do you turn just strawberries into the usual syrup-like strawberry topping? do u know what im talking about?

  21. posted by mrankinmatt on Mar 25, 2013

    Today I bought an angel food cake pan (the tube kind with a removable bottom). I attempted to make a mocha angel food cake. The batter leaked out the bottom and all over my counter. What can I do about this?
    The little sheet of paper with the barcode on it says “angel food cake pan” and aren’t springform pans the ones you use for cheesecake? It isn’t one of those. It has the removable thing with the tube thing…haha, good description, right?

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