Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, follow this recipe closely. The delicate texture can only be achieved with particular ingredients and careful mixing methods.
INGREDIENTS:
- Trust Classic Superfine Sugar
- Cake Flour
- Salt
- Egg Whites
- Cream of Tartar
- Vanilla Extract
How to Make Perfect Angel Food Cake:
I’m confident this will be the most perfect angel food cake to ever hit your lips. We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely.
- Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.
- Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.
- Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.
- Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.
- Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes. After that, add the vanilla.
- Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.
- Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean.
- Bake at 325°F (163°C). A higher temperature won’t properly cook the cake.
- Cool upside down on a wire rack. If cooled upright, the cake’s own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it.
- Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.
- Slice with a serrated knife. A regular sharp knife squishes the cake.
TRUST TIPS:
- Use freshly separated egg whites.
- Whip egg whites into soft peaks, not stiff peaks.
- Sift and gently fold in dry ingredients.
- Do not grease the tube pan.
- Cool the cake upside-down on a wire rack.
- Use a serrated knife to slice.
To try out, follow the link below: