Homemade Angel Food Cake (2024)

FAQs

What is the secret to a good angel food cake? ›

The egg whites are actually the sole leavening ingredient providing all the cake's rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively affect the rise of your cake.

Just combine dry angel food cake mix with another flavor dry cake mix and zip them in storage bag. When you want a treat then follow the 1,2,3 method. Always in a container in my cabinet..we use milk instead of water..

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

In delicate sponge-type cakes (like chiffon or angel food cake) there are two moments for concern. First, when you're whipping the egg foam, and second, when you're incorporating the flour. An overmixed egg foam will be slack, wet, loose, and unable to hold peaks.

Sift the flour mixture three times. Sifting will help remove any lumps from the flour and aerate the mixture, which will help make your cake light and fluffy. It probably goes against most of your baking instincts, but use an ungreased pan when baking angel food cake, and leave the nonstick spray in your pantry.

Instead, the moisture in a sponge cake comes from eggs (sometimes just the whites) that are whipped into a frenzy to create volume in the batter. They are usually light, fluffy, and airy. Angel food cake is a kind of sponge cake but not all sponge cake is angel food cake.

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

How to fancy up angel food cake? ›

Dress the cake with fresh fruit, flowers, or whatever you desire to make an impressive dessert. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream or ice cream and fresh berries or lemon curd.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

Cornstarch: Cornstarch helps give the Gluten-Free Angel Food Cake its light and chewy texture. Adding it to the gluten free flour blend lightens it up to mimic cake flour. Cream of tarter: Cream of tartar helps stabilize the whipped egg whites so they hold their fluffy shape, and don't weep.

The batter has not been aerated enough. Cool cake to room temperature before covering or placing in an enclosed cabinet. Follow package directions for mixing times. If possible, use an electronic timer to shut off mixer automatically.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.