This Angel Food Cake is such a simple and light dessert when paired with sweet and tart berries and sliced stone fruit. And that’s just for starters. You can use it in place of lady fingers in trifle. Ohhhh it would also be so delicious served with the super yummy Spiced Strawberry-Rhubarb Compote from my Strawberry Rhubarb Shortcakes! As you can tell this cake really gets me excited!!
I made this recipe a lot for a personal chef client who couldn’t tolerate gluten. I just substituted 1 cup brown rice flour for the all-purpose flour and whole-wheat pastry flour and it worked great. I also made sure to use alcohol-free extracts when I was cooking for her.
The key to keep in mind when making a good Angel Food Cake is it’s all about putting (and keeping) as much air as possible into the batter. An electric hand mixer or stand mixer is a must. Then it’s a matter of knowing what to look for when beating the whites: stiff glossy peaks. There’s a really bad photo below from 2010. Cringe! When you come to the part where you fold the ingredients into the whites, go gently and try not to deflate them too much. I use a rubber spatula or bowl scraper to do that.
Tips for Making the Perfect Angel Food Cake
- Sifting the sugar and flour ensures they are well incorporated and there are no lumps.
- Make sure your bowl and whisk are clean when beating the egg whites (any left over fat or grease may keep the whites from whipping up).
- Very gradually add the sugar to the whites and cream of tartar once soft peaks have formed and beat them until stiff glossy peaks form.
- Gently fold in the extracts and flour mixture into the whites, so that you do not deflate the whites (check out how to fold ingredients by Completely Delicious).
- It’s important to cool the cake inverted on the neck of a bottle and to make sure it’s completely cool before removing it from the pan.
Nothing says Summer like sitting on a porch as the sun is setting and diving into a slice of this ethereal Angel Food Cake topped with a boat-load of berries and fruit. I never want Summer to end!
Give me a simple, fresh slice of airy Angel Food Cake piled with fruit and I am in heaven. It is the perfect dessert to end a warm Summer night of grilling and eating outside with your family and friends!
- 1 1/2 cup sugar, divided
- 3/4 cup all purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon salt
- 1 1/2 cup egg whites (10 to12 eggs)
- 1 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Preheat oven to 350F.
- Sift 3/4 cup sugar with all purpose flour, whole-wheat pastry flour and salt. Repeat 2 more times and set aside.
- Beat egg whites and cream of tartar with an electric mixer on medium-high until soft peaks form. Increase speed to high and gradually beat in the remaining 3/4 cup sugar and continue beating until stiff glossy peaks form.
- Gently fold almond extract and vanilla extract into the whites using a rubber spatula. Gently fold the flour mixture into the meringue 1/3 at a time. Spread into an ungreased Angel Food Cake pan with a removable bottom and bake until puffed, golden and springs back when lightly touched about 45 minutes.
- Cool the cake in the pan inverted over the neck of a bottle. To remove from the pan, run a knife (a boning knife is best) around all the edges and middle ring of cake. Invert onto a cake stand or serving platter.
0 mg sodium, 24 g added sugars
Here are the original images associated with this blog post.