Best 7 Yellow Angel Food Cake Recipes

LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

THE BEST ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
• Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
• Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
• Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
• Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

YELLOW ANGEL CAKE

Steps:

• Beat egg yolks till thick and lemon colored; add water and beat again till thick.
• Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
• Fold in flavorings.
• Fold in flour that was sifted with salt.
• Beat egg whites till foamy.
• Add cream of tartar.
• Beat till stiff and glossy--not dry.
• Fold into batter.
• Pour into ungreased 10-inch tube pan.
• Bake in preheated 350° oven about 1 hour.
• To test doneness, gently press top (it should spring back).
• Invert pan and cool completely.
• To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
• Serve plain, frosted or glazed.

YELLOW ANGEL FOOD CAKE

Steps:

• Beat water and egg yolks and salt for 15 minutes
• Fold in sugar and lemon extract
• Sift dry ingredients together 5 times
• Fold into egg mixture
• Bake as for angel food cake (I'm guessing 325°F for 30 minutes).

ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees, with rack in lower third but not on bottom shelf. Prepare a 10-inch angel-food-cake pan: Using the pan as your guide, cut a circle from a piece of parchment paper; use it to line bottom of pan. Using a sieve, sift flour and 1/2 cup sugar onto another piece of parchment.
• Set sieve over a bowl, and return mixture to sieve; sift again and set aside.
• Place egg whites in a large mixing bowl. Beat on medium speed until frothy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue beating until soft peaks form, about 2 1/2 minutes. With mixer running, add remaining cup sugar a little at a time, beating no longer than 1 minute.
• Raise speed to medium-high; continue beating until firm, but not stiff, peaks form (when beater is lifted, only the tip of the peak should fall over slightly). Gently transfer egg-white mixture to a large, wide bowl. Sprinkle a third of the reserved flour mixture over the whites. Using a whisk, gently combine in a folding motion, allowing batter to fall through the whisk as you fold. Sprinkle remaining flour mixture over whites in two more batches; fold until just combined. Be careful not to overmix because the egg whites will deflate.
• Using a large rubber spatula, transfer batter to prepared pan. Run a knife gently through the center of the batter to remove any large air bubbles. Bake until a cake tester inserted in the middle comes out clean and cake is springy to the touch, 45 to 50 minutes.
• Remove pan from oven and invert onto its legs, making sure cake clears the surface of the counter. (If using a tube pan, invert it and hang over the neck of a bottle.) Let cool completely, 1 1/2 to 2 hours. To remove cake, reinvert pan, top side up. Run a knife around the inner and outer edges of the cake before releasing the bottom. Cake will keep up to 2 days at room temperature in an airtight container or wrapped in plastic. To serve, slice with a serrated knife.