Angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It's pristine white on the inside with a chewy light brown crumb around the exterior. Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar.

It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended. Every respectable angel food cake requires two things: height and flavor. You can have Angel food cake using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Angel food cake

You need 360 ml of egg whites (11-12 eggs).
It's 125 g of plain flour.
It's 300 g of caster sugar.
You need 1 tsp of cream of tartar.
It's 1/2 tsp of salt.
Prepare 1 tbsp. of freshly squeezed lemon juice.
It's 2 tsp of vanilla extract.
Prepare 1/2 tsp of rose water or your favourite extract (almond, orange).

Once you understand the basic science behind the classic cake, it's easy to strike the perfect balance of sweetness and airy. In this video Anna teaches you this delicious, light and fluffy angel food cake, complete with whipped cream and berries to serve. They'll send you straight to heaven. This moist angel food cake is amaze on its own, but it's even better with our strawberry whipped cream.

Angel food cake step by step

Sift the flour with half the amount of the sugar into a bowl. Preheat the oven to 180C/350F/gas 4. Get a two part angel food cake tube pan ready but do not grease it..
Separate the eggs while cold – it’s much easier (some ideas for what to do with the egg yolks in the preface above) and bring them to room temperature..
Place them in the bowl of a standing mixer with a balloon whisk attachment, or in a very large bowl if using a hand held mixer with a whisk. Beat until foamy..
Add the cream of tartar, salt and the lemon juice and continue until soft peaks. Start adding the remaining sugar, by a tablespoon, and continue beating until the meringue is stiff and glossy and the sugar is used up. Add the vanilla extract and your flavour and beat in..
Fold the flour and sugar mix into the meringue in four goes, using a spatula or a hand whisk – be careful not to deflate the mix..
Pour it into the tin, cut a spatula through the batter to smooth it out and remove any air pockets..
Bake for 40-45 minutes until a skewer inserted into the middle comes out clean and the sponge springs back when gently pressed..
Immediately invert the tin and prop it up on an upturned bowl or small pot, so the cake is suspended in the tin. Leave it to cool completely..
When cold, run a palette knife around the sides of the tin to release the cake, then run it along the bottom and around the tube to unmould it. Place on a serving dish and decorate with strawberries, cream, and all things summery..

Homemade angel food cake requires just seven simple ingredients, which is why it's important that you use exactly what this recipe calls for. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was I always use a two piece angelfood cake pan. First effort at making an Angel Food Cake from scratch, and it turned out so well! I'll never buy another mix again. Delicate, uber-fluffy angel food cake is one of the easiest recipes I know: Just throw some cold egg whites and sugar into a bowl, whip 'em up, and stop before they're stiff.