Easy Angel Food Cake Recipe - No Folding!
The most heavenly Angel Food Cake you'll ever taste and the easiest you'll ever make! Soft, fluffy, moist and with a divine taste. It's like eating a cloud.
Equipment
- Stand Mixer (or electric hand mixer)
- Angel Food Cake Pan (or similar)
Ingredients
- 2 cups egg whites
- 1 ¾ cup granulated sugar
- ⅓ cup hot water
- salt pinch
- 1 ½ tsp cream of tartar
- 1 tsp lemon juice
- 1 ½ tsp vanilla extract
- 1 ¼ cup cake flour or all-purpose
Instructions
PREPARE THE INGREDIENTS
- Sift the flour. Set it aside.1 ¼ cup cake flour
- Separate eggs until you have enough egg whites for the recipe. Always separate eggs cold for a clean separation between the yolks and the whites.2 cups egg whites
MAKE THE CAKE
- Add egg whites to a very large clean bowl. If using a stand mixer, fit the stand mixer with the whisk attachment.
- Whisk the eggs on medium speed. Immediately add the hot water to the whipping eggs. Whip for about 2 minutes.⅓ cup hot water
- When the eggs are white and soft, add a pinch of salt, the lemon juice, the vanilla and the cream of tartar.salt, 1 ½ tsp cream of tartar, 1 tsp lemon juice, 1 ½ tsp vanilla extract
- Add all of the sugar, one spoon at a time, as you continue whipping the egg whites on medium speed. Whip for about 8 minutes or until...1 ¾ cup granulated sugar
- Whip until the egg whites reach 'firm peak' stage— if you insert a clean whisk and pull up, a firm peak will form with a tiny droop at the tip.
- Drop the speed of the mixer to low (a '2' on most stand mixers). Add all of the sifted flour to the whipped eggs one tablespoon at a time. When that flour has been incorporated, add the next. Continue until all of the flour has been added.
- Use a spatula to mix the cake batter with a bottom to top motion a few times, pulling in any loose flour clinging to the sides of the bowl. Don't over-mix. Just be sure all of the flour seems incorporated.
BAKE THE CAKE
- Spread the cake batter evenly in an ungreased pan suited for Angel Food Cakes.
- Bake at 350° F (180° C) for 40 minutes. The top will be a medium golden brown color.
COOL THE CAKE
- Remove the angel food cake from the oven and immediately flip it upside down to cool. If your cake pan has no feet to allow air flow under the cake, stick a bottle into the hole of the cake pan to prop the cake pan upside down.
- Cool completely before removing the cake from the pan—at least an hour. When cool, loosen the edges with a frosting spatula or knife.
- Decorate as you like... and Buon appetito!
Video
Notes
Read the guide above thoroughly. It is full of tips to help you avoid the most common mistakes in making Angel Food Cake!
Don't 'Fold' in the Flour—Whisk it in on Low Speed!
Folding flour into Angel Food Cake batter is not only labor intensive, but it is less effective than simply dropping the stand mixer speed to low (about '2') and then adding the sifted cake flour to the whipped egg whites one spoon at a time.
Let the flour incorporate thoroughly before adding more.
Frozen Egg Whites?
Previously frozen egg whites will work just fine for an Angel Food Cake, giving you a great reason to freeze those whites when you've separated eggs for the yolks. Research shows that fresh eggs may give a slightly more voluminous whip... but our experience doesn't support that.
Nutrition
Sodium: 82mgCalcium: 6mgVitamin C: 1mgVitamin A: 1IUSugar: 35gFiber: 1gPotassium: 171mgCalories: 220kcalSaturated Fat: 1gFat: 1gProtein: 7gCarbohydrates: 47gIron: 1mg
Tried this recipe?Let us know how it was!