Are you craving a heavenly dessert that’s surprisingly easy to make? Look no further! This angel food cake recipe, elevated with a touch of sour cream, is the perfect balance of light and fluffy texture with a subtly tangy sweetness. Forget those dense, heavy cakes – this recipe delivers a melt-in-your-mouth experience that's perfect for any occasion, from casual weeknight treats to elegant gatherings. This easy recipe is ideal for both beginner bakers and seasoned pros seeking a delicious, healthy dessert option. Get ready to impress your family and friends with this simple homemade masterpiece!
Ingredients:
- 1 ½ cups cake flour (spooned and leveled)
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Powdered sugar, for dusting (optional)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). A ungreased 10-inch tube pan is crucial for this recipe – avoid using any oil or grease.
Preparing the Dry Ingredients:
- Sift the cake flour twice to ensure a light and airy texture. This is a key step in achieving that perfect angel food cake consistency.
Whipping the Egg Whites:
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In a large, clean, and grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Room temperature eggs are essential for proper whipping.
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Gradually add 1 cup of the granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Don't rush this step; proper whipping is key to the cake's volume.
Incorporating the Remaining Ingredients:
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Gently fold in the vanilla extract and sour cream. Be sure to fold gently using a spatula to avoid deflating the egg whites.
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In a separate bowl, gently whisk together the remaining ½ cup of sugar and the sifted cake flour.
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Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing!
Baking the Cake:
- Pour the batter into the ungreased tube pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving:
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Immediately after removing from the oven, invert the pan onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
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Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake. Gently invert it onto a serving plate. Dust with powdered sugar if desired.
Tips for Success:
- Room Temperature Eggs: Using room temperature egg whites helps them whip up to a greater volume, resulting in a lighter cake.
- Don't Overmix: Overmixing the batter will deflate the egg whites, leading to a dense cake. Fold gently until just combined.
- Ungreased Pan: The cake clings to the sides of the ungreased pan, helping it rise properly.
- Cooling Upside Down: Cooling the cake upside down prevents it from collapsing.
Variations:
- Lemon Angel Food Cake: Add the zest of one lemon along with the vanilla extract.
- Strawberry Angel Food Cake: Fold in fresh or frozen strawberries during the final mixing step.
- Chocolate Angel Food Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Fat: Low
- Protein: Moderate
- Carbohydrates: High
This angel food cake recipe with sour cream offers a delicious and healthy treat that's perfect for any occasion. Enjoy the delightful lightness and subtle tang of this easy-to-make dessert! It's a perfect addition to your repertoire of quick dinner ideas and healthy meal options. This recipe is a surefire way to impress your family and friends with your homemade cooking skills and create lasting delicious memories.