Are you craving a light and airy dessert that melts in your mouth? Look no further! This angel food cake recipe proves you don't need cream of tartar to achieve that perfect, cloud-like texture. This easy recipe is perfect for both beginner bakers and experienced cooks seeking a delicious and healthy treat. Forget those boxed mixes; homemade is always better, and this recipe demonstrates just how simple it can be to create a stunning angel food cake from scratch. Get ready to impress your friends and family with this delightful, quick dinner-worthy dessert!
Ingredients:
- 1 ½ cups (150g) cake flour
- 1 ½ cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon lemon juice (optional, enhances flavor)
- Powdered sugar, for dusting (optional)
Equipment:
- 10-inch ungreased tube pan (essential for this recipe)
- Electric mixer
- Rubber spatula or wooden spoon
- Sifter
- Fine-mesh sieve
Instructions:
Step 1: Preparing the Oven and Pan
Preheat your oven to 350°F (175°C). Do not grease the tube pan. The batter will cling to the ungreased sides, allowing the cake to rise properly.
Step 2: Sift the Dry Ingredients
Sift the cake flour twice to ensure it’s light and airy. This step is crucial for achieving the perfect texture. You can also use a fine-mesh sieve.
Step 3: Beat the Egg Whites
In a large, clean, and grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add ¾ cup of the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. The peaks should hold their shape.
Step 4: Gently Fold in the Remaining Ingredients
In a separate bowl, gently whisk together the sifted cake flour, remaining ¾ cup of sugar, vanilla extract, salt, and lemon juice (if using). Gently fold this mixture into the beaten egg whites using a rubber spatula or wooden spoon, being careful not to deflate the egg whites. Fold until just combined.
Step 5: Baking the Angel Food Cake
Pour the batter into the ungreased tube pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Avoid opening the oven door during baking.
Step 6: Cooling and Serving
Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing. Once completely cool, carefully run a thin knife or spatula around the edges to release the cake from the pan.
Step 7: Dust and Enjoy!
Dust with powdered sugar (optional) before slicing and serving. This angel food cake is best enjoyed within a day or two, though it can be stored in an airtight container at room temperature.
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, resulting in a dense cake. Fold gently until just combined.
- Properly cooled pan: Allowing the cake to cool upside down in the pan helps prevent it from collapsing.
Variations:
- Citrus Zest: Add the zest of one lemon or orange to the batter for a brighter, citrusy flavor.
- Chocolate Angel Food Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
- Fruit additions: Fold in fresh berries or chopped nuts for added texture and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 Fat: Low Protein: Moderate Carbohydrates: High
This recipe demonstrates that creating delicious and healthy meals doesn't have to be complicated. Enjoy this light and airy angel food cake – a perfect addition to any occasion!