How Do You Make Angel Food Cake

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What Frosting Do You Put On Angel Food Cake

Classic Angel Food Cake!! How to Make Angelfood Cake Recipe

Light, delicate and fluffy, angel food cake is an absolute treat to eat. Many people enjoy it served on its own or even with fruit. However, some may ask the question, what frosting do you put on angel food cake?

Though some people prefer to eat it plain, others like topping their angel food cake with frosting. Since it has such a light and airy texture, not every kind of frosting pairs well with it. Frostings such as buttercream and cream cheese arent often used for angel food cake, as they are heavier inconsistency.

How To Make An Angel Food Cake

After removing the baked Angel Food Cake from the oven, invert it to cool. If the angel food cake pan doesn’t have legs, invert pan over the top of a narrow-necked glass bottle.

Cool completely before removing it from the pan. To loosen the cake from the pan run a knife around the edges of the cake.

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  • More Easy Dessert Recipes

    Hopefully this easy angel food cake recipe will help you learn how to make angel food cake! If you want to try some other easy dessert recipes, try your hand at this Easy Key Lime Pie, this Easy Peach Cobbler, or Easy French Silk Pie. Youll be baking the most delicious desserts in no time!


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    Is Angel Food Cake Gluten

    Since this recipe uses white flour, it is not gluten-free. For gluten-free angel food cakes, there are plenty of other types of flour you can use as a substitute, including almond flour, brown rice flour, and oat flour to name a few. Check out my gluten-free flours guide.

    BUT, this cake is completely oil-free and made with very little flour so its slightly healthier than other cakes!

    What Is Angel Food Cakex To View This Video Please Enable Javascript And Consider Upgrading To Aweb Browser Thatsupports Html5 Video What Frosting Do You Put On Angel Food Cake

    Easy Angel Food Cake Recipe

    Angel food cake is a type of sponge cake made with egg whites, flour, and sugar. Creams of tartar and vanilla are also commonly added in as well. However, angel food cake doesnt contain any butter or egg yolks, which most traditional cakes have.

    The aerated texture of the cake comes from whipping the egg whites. The egg whites are whipped until they reach a soft peak and then the rest of the ingredients are carefully folded in. Overwhipping the egg whites can lead to the cake collapsing in the oven.

    Cake flour is typically used to give it a tender texture. Due to the tender texture, a serrated knife is typically used to cut it. This makes it easier to keep its fluffy consistency when serving.

    It is generally made in a bundt pan or tube pan, though some people choose to use cupcake tins as well. Once it is baked, it will have a white interior and a golden-brown exterior. It will have a slightly sticky texture and a tall, fluffy appearance.

    Angel food cake originated in the United States and gained popularity in the late 19th century. During the early 2000s, it was a popular dessert across America. Today many people still enjoy it.

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    Tips For The Best Angel Food Cake

  • Never grease the pan. An angel food cake needs to climb the sides of the pan. Grease would prevent that from happening, and you would end up with a flat cake.
  • Don’t let fat from the egg yolk or allow any grease in your mixing bowl. It will prevent your egg whites from whipping up.
  • Let the cake cool in the pan upside down. This helps maintain the height of the cake and its light, airy texture.
  • Allow air to circulate under the pan to help it cool and prevent it from becoming sticky.
  • How Do You Make Angel Food Cake

    • Make sure everything is completely grease free before starting .
    • Line your pan with only parchment paper.
    • Beat egg whites to stiff peaks, then add in cream of tartar and extracts.
    • Gently fold in dry ingredients to preserve egg whites.
    • Bake in tube pan at 325 degrees for an hour.
    • Remove from oven, add plate and flip pan over and let cool upside down.

    What is the difference between Angel Food Cake and Sponge Cake?

    The main difference between angel food cake and sponge cake is that angel food cake uses only egg whites, while sponge cake uses both the whites and the yolks. Because of this, angel food cake has a lighter texture while sponge cake is more dense.

    Can you make Angel Food Cake the day before?

    This angel food cake recipe can be made ahead and stored on the counter, wrapped tightly with plastic wrap. Add any toppings just before serving so they dont make the cake soggy.

    This angel food cake recipe will last about a week on the counter.

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    Perfect Angel Food Cake

    Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.

    Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.

    Tips And Tricks To Making Angel Food Cake

    How to Bake a Perfect Angel Food Cake
    • Always start with room temperature eggs when making a meringue as they whip up so much better
    • Make sure your mixing bowl is super clean as any dust or oil that may collect in the bowl can keep your meringue from whipping up nice and stiff
    • For every 1/2 teaspoon of cream of tartar in the recipe, you can use 1 teaspoon lemon juice or white vinegar instead.
    • Add the sugar 1 tablespoon at a time and allow it about 30 seconds to 1 minute to dissolve into the egg whites before adding more. This will help the meringue to be rich and stiff!
    • Do not skip sifting the dry ingredients as this also helps the cake to be nice and light
    • If you cannot find almond extract you can make it at home using my Homemade Almond Extract recipe.

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    How To Make Pineapple Angel Food Cake

    As I already noted, you only need two ingredients here: one box of angel food cake mix and a 20-ounce can of crushed pineapple. There are optional toppings, too, but we’ll get to that later. Here’s how to make the 2-ingredient cake:

  • Preheat oven to 350ºF. Lightly grease a 9×13-inch baking pan with nonstick cooking spray and set aside. Note: traditional angel food cakes don’t require greasing the pan to get the height. I found lightly greasing the pan to work just fine, but if you see the cake pulling away from the sides or deflating too much after baking, you might want to keep the pan ungreased next time.
  • Add cake mix and pineapple to a large bowl and mix until well combined. There might be a bit of foam here at first, but that’s totally normal. You can do this by hand or with a hand mixer .
  • Pour mixture into pan and bake about 30 minutes until golden brown.
  • Cool completely on wire rack and enjoy as-is, with a dusting of powdered sugar, or with a dollop of whipped cream. I used some frozen whipped topping to make things even easier.
  • If you love angel food cake, you’re definitely going to love this pineapple cake. The fluffy, cloud-like texture paired with sweet pineapple is truly remarkable. If you want to get even more tropical, add toasted coconut to the top oras some commenters on our sister site Allrecipes suggestadd coconut flakes to the batter. You can also serve with extra fruit such as more pineapple, mangoes, or even berries.

    Why Is It So Hard To Make A Vegan Angel Food Cake

    Traditional Angel Food Cake calls for 12 eggs that you beat up into a meringue. It is essentially a meringue with some flour and sugar baked in. It is super light, fluffy and spongy.

    Most vegan egg replacers work as a binder to hold your baked goods together and you can use them in place of eggs when a recipe calls for 1-3 eggs, but they do not work to replace something that is mostly egg.

    You can use aquafaba as a replacement for egg whites to make the meringue, but it doesnt have enough protein content to bake like egg whites and will collapse in the baking process.

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    Why Do You Have To Cool Angel Food Cake Upside Down

    Angel food cake MUST be cooled inverted, or upside down. Otherwise, the cake will collapse on itself. Tube pans can be balanced on bottles or you can rest the edges against something raised . It is important that the cake is inverted immediately after removing from the oven and remain inverted until the cake is completely cooled which will take approximately 1 1/2 to 2 hours.

    If you like this recipe, you may be interested in these other cake recipes:

    Tips From The Betty Crocker Kitchens

    Angel Food Cake Recipe
    • tip 1 Whip it up! Egg whites whip best when theyre at room temperature be sure to pull them from the refrigerator an hour or so before you make the cake.
    • tip 2 Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.

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    What Is The Difference Between A Sponge Cake And Angel Food Cake

    This cake bakes up to be golden brown on the outside and bright white on the inside, which is why they put the word angel in the name.

    The main difference between a sponge cake and Angel Food Cake is that the leavening agent in Angel Food is really the meringue. Sponge cake is made with raising agents, a fat, and whole eggs. The result is still a tender light crumb but overall, sponge cake has a heavier texture.

    Angel Food Cake Cupcakes

    Minutes Prep Time: 15

    • 1 pkg Duncan Hines® Signature Angel Food Cake Mix

    • 1-1/4 cups water

    • 1-1/4 cups heavy cream

    • 3/4 cup Duncan Hines® Creamy Vanilla Frosting

    • 30 medium whole strawberries

    • Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.

    • Step two

      Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.

    • Step three

      Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.

    • Step four

      In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!

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    Tips For A Perfect Angel Food Cake

    • A clean and dry bowl is critical. Do not get any yolk into your egg white and make sure to crack into a completelygrease and moisture-free bowl. Even the tiniest bit of yolk or grease can keep your eggs from whipping correctly thats a lot of eggs to waste!
    • You must beat your egg whites to stiff peaks. While this is thoroughly described above and in the recipe, if you are a visual learner it would likely be helpful for you to watch how I do this in my video in the recipe card. This is where you are most likely to run into a problem, as many people whip their eggs but not truly all the way to fluffy, stiff peaks.
    • The egg whites will increase in volume an incredible amount! Once your egg whites reach stiff peaks, theyll likely fill up your whole mixing bowl: as you can see in the photo above the egg whites fill about ¾ of my 5.5qt KitchenAid mixer bowl.

    Angel Food Cake Toppings

    How to Make Angel Food Cake

    Angel food cake is perfectly sweet, luscious, and oh so heavenly. But what do you put on top? Here are 16 toppings to transform your angel food cake into an unforgettable dessert.

    This simple dessert is perhaps the most appropriately named dish in history because it is so light, cloud-like, and downright ethereal.

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    Despite its phenomenal taste, angel food cake is actually a very simple dessert. Its made with basic pantry ingredients flour, sugar, and egg whites and works as a wonderful blank canvas for your choice of toppings.

    There are many creative ways to turn your humble dessert into a stunning piece of cake. You can choose from an array of toppings to make your angel food cake divine, and were here to tell you all about them.

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    How Do You Make A Vegan Angel Food Cake

  • Pre-heat the oven to 330° F.
  • Start with ¾ cup of aquafaba from a can of chickpeas. Place it in a large mixing bowl with 1 ½ tsp. of cream of tartar.
  • Beat the aquafaba for 6 minutes on high until you get a fluffy meringue, then add 1 tablespoon of vanilla extract to the meringue and beat again for another minute until it turns white again.
  • Add the powdered sugar slowly while continuing to beat the meringue on high for another 1-2 minutes.
  • After you have beaten the aquafaba for at least 8 minutes add a tablespoon of garbanzo bean flour and beat for another minute.
  • Turn off the mixer and use a spatula to fold in the flour ¼ cup at a time until it is all incorporated, but DO NOT OVER MIX. (Once the flour has been added the meringue will start to deflate.
  • Quickly pour the batter into an ungreased Angel Food Cake pan.
  • Bake at 330° F for 1 hour. .
  • Allow to cool in the pan. .
  • Once it has cooled to room temperature, cut it out of the pan with a large knife.
  • Frost with my vegan whipped cream recipe before serving and top with fresh strawberries or a simple strawberry sauce.
  • How To Make Angel Food Cake

    1. Set oven to 350F. Add the the flour and half the sugar to the bowl of a food processor and whiz, whiz, whiz. Youll want them mixed and all fluffed up. Afterwards give them a quick sift into a bowl and set aside. If you dont want to use a food processor you can just sift the ingredients 5 or 6 times.

    2. Separate the egg whites into a small bowl transferring each egg white into a measuring up or bowl. Try not to crack the eggs right into the bowl because a piece of shell, bad egg or broken yolk can make things unpleasant to say the least. Add the egg whites, cream or tartar, salt and vanilla into the CLEAN bowl of your stand mixer fitted with a whisk attachment. Mix on low then increase speed to medium-high.

    3. Once the eggs are frothy begin slowly adding in the remaining sugar a tablespoon at a time while the mixer is running. Dont rush this step as its the key to a thick marshmallowy meringue. You should scrape the bowl down once or twice during this step to achieve a uniform meringue with no pools of runny stuff at the bottom.

    4. Run the mixer until you have stiff peaks that hold their shape and have a thick texture.

    5. Fold the dry mixture to the meringue a quarter cup at a time.

    6. Gently fold until the all the dry mixture has been incorporated. Use the spatula to cut through the middle then swoop up along the edge, turn the bowl and repeat.

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