Easy Angel Food Cake Recipe
Learn how to make angel food cake that is light, fluffy and easy! This is a fat-free cake that is delightful. By simply replacing one small ingredient with another, you will be pleased with these results. Learn how to bake smarter by substituting ingredients. By using a rising agent, the beginner will always have an airy, tender cake without a much chance of failure.
After all, why should you rely on old methods when the science of baking has greatly improved? Make an angel food cake without cream of tartar. You'll save that expense by taking advantage of other rising agents. We will then look at the two other common methods at the end and you can decide which method is right for you.
For the angel food cake recipe that has detailed information including nutrition, click here:
Looking for a recipe to use up some of those egg yolks? Try out this cookie recipe:
Recipe Tips:
Baking time can take as little as 30 minutes in some ovens.
If using a dark colored pan, reduce temperature 25 degrees (4C) and increase baking time by 5 - 10 minutes to prevent over browning.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
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Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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Strawberry Cake Easy Way Using Angel Food Cake
Hey friends, This is an easy recipe for the family or a picnic or a get together. Its a easy recipe to make and really didn't cost that much. So I hope you try it out and enjoy. Have a blessed day. :-)
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Valerie Bertinelli's Orange Vanilla Bean Angel Food Cake | Valerie's Home Cooking | Food Network
Valerie blends together a classic sweet-citrus combo for this incredibly light and fluffy cake!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Vanilla Bean Angel Food Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 3 hr 10 min (includes cooling time)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
1 1/2 cups granulated sugar
1 cup cake flour
1/4 teaspoon fine salt
2 tablespoons orange zest
1 1/2 teaspoons cream of tartar
12 large egg whites, at room temperature
1 vanilla bean
Directions
Special equipment: a 10-inch tube pan
Preheat the oven to 350 degrees F.
Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.
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Valerie Bertinelli's Orange Vanilla Bean Angel Food Cake | Valerie's Home Cooking | Food Network