Angel Food Cake Recipe (2024)

FAQs

What is the secret to angel food cake? ›

Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.

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.

Angel food cake is the lightest and fluffiest cake you'll ever have. It's made with just three main ingredients – egg whites, sugar and cake flour.

Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.

It's possible that the cake went bad and that's why it tasted sour. When perishable food items like cake are left at room temperature for too long, they can become contaminated with harmful bacteria that can cause food poisoning. These bacteria can produce acid, which can cause the sour taste that you experienced.

I know what you're thinking. But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.

Because of this, when consumed in moderate amounts, Angel Food Cake does not affect blood sugar levels. People with diabetes can safely eat Angel Food in moderate amounts because it doesn't have simple carbohydrates and sugars, meaning that it won't cause a sudden or significant spike in blood sugar levels.

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Why is my angel food cake rising too much? ›

If the oven is too hot, the cake will set too fast before the air bubbles have formed. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. Bake a cake mix cake for a test run to check your oven temperature.

Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. so your answer is wait for 3 hours.

Angel food cake relies heavily on egg whites for its light and airy texture. The egg whites are whipped to soft foldable peaks for the ideal consistency- a balance between texture and structural properties.

The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Unlike most cakes that are simply placed on a wire rack to cool, Angel Food Cakes are immediately inverted so the baked cake will maintain its volume and to keep it from shrinking as it cools.

The Wilton Angel Food Cake Pan is a top option for even heat distribution and even baking every time.