Best 3 Heavenly Angel Food Cake Recipes
Welcome to the realm of heavenly baking, where we embark on a delectable journey to craft the ultimate Angel Food Cake. As its name suggests, this exquisite confection is akin to a celestial cloud, light and airy with an ethereal texture. Whether you're an experienced baker or just starting out, we'll guide you through the steps to create this culinary masterpiece. From gathering the finest ingredients to mastering the art of folding and baking, we'll unlock the secrets to achieving the perfect balance of flavor and texture. So let's gather our tools, don our aprons, and together, we'll create an angel food cake that will transport you to a realm of sheer delight.
Let's cook with our recipes!
HEAVENLY ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this classic cake is to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 375°F.
- Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
HEAVENLY ANGEL FOOD CAKE
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. -Fayrene De Koker, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.,
Nutrition Facts : Calories 101 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate, Fiber 3g protein.
HEAVENLY ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this classic cake is to make!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position. Heat oven to 375°F.
- Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
Tips:
- Use a sifter to aerate the flour and sugar before measuring, this will help create a light and fluffy cake.
- Make sure your egg whites are at room temperature before whipping them, this will help them reach their full volume.
- Whip the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam.
- Add the sugar to the egg whites in three additions, beating well after each addition until the meringue is thick and glossy.
- Fold the meringue into the flour mixture gently, using a spatula, until just combined.
- Bake the cake in a preheated oven at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
Conclusion:
Angel food cake is a classic dessert that is perfect for any occasion. It is light, fluffy, and has a delicate flavor. With a few simple tips, you can make a perfect angel food cake at home. Be sure to use fresh ingredients, follow the recipe carefully, and take your time. With a little effort, you can create a delicious and beautiful angel food cake that will impress your family and friends.
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