This angel food cake is the perfect Mother’s Day dessert.
The name suits – this recipe is heavenly! Light as a feather and divinely fluffy, it’s the perfect specialty treat to honor the angel in your life.
Tami Steggell shares her recipe for an elevated angel food cake.
Find more recipes from Tami on Instagram, @bitemeindustries.
Angel Food Cake
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 4 hours
- 1 3/4 c granulated sugar or castor sugar (350g)
- 1 c all purpose flour (125g)
- 2 tbs Cornstarch (16g)
- 1/4 teaspoon salt
- 12 large egg whites, at room temperature (420ml)
- 1 1/2 teaspoons cream of tartar (5.25g)
- 1 1/2 teaspoons pure vanilla extract
- other: confectioners’ sugar for dusting, whipped cream, and fresh berries
Top with Whipped Cream
- 1 c whipping cream (240ml)
- 3 tbs sugar (38g)
- ½ tsp vanilla extract (2g)
- Preheat oven to 325°F (163°C) and adjust the oven rack to the lower middle position.
- Place sugar in a food processor, pulse until fine and powdery (or purchase a superfine castor sugar). Remove 1 cup (200g) and set aside for later use.
- Leave the remaining sugar inside the food processor. Add to the food processor: the flour, cornstarch, and salt. Pulse for 20-30 seconds until the dry mixture is light and airy.
- Using a 5 qt bowl or larger, and on a stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar together on medium-low speed (#6 on a kitchen aid) until foamy, about 1 minute. Switch to medium-high speed (#8 on a kitchen aid) and slowly add the cup of sugar previously set aside. Whip until soft peaks form, about 5 minutes, then add vanilla for one for minute for a total of 6 minutes.
- Using a rubber spatula, slowly fold in the dry goods flour mixture in 4 to 6 folding sessions. Using a fine mesh sieve to dust the flour mixture into the whipped egg white mixture. The key is slowly by not being in a rush to fold in the dry goods. Be gentle and patient until all the dry goods have been folded into the egg whites. little bits at a time.
- Pour and spread batter into two ungreased 8” round cake pans (or three 6”) with the bottoms lined with parchment, you may also use the traditional size of a 10 inch tube pan. Use an offset spatula to smooth down the surface.
- Bake the cake/s 40-45 minutes until a toothpick inserted comes out clean. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the top of the cake is touching the cooling rack) Once cooled, run knife around the edges and gently tap the pan on the counter until the cake releases.
- Garnish with berries and cream, and dust with confectioners’ sugar. Slice the cake with a sharp serrated knife, to prevent squishing the tender cake.
- Store leftovers in the refrigerator for up to 3 days.
- Sugar:In this recipe, you use granulated sugar and pulse it in a food processor to make it superfine sugar. This mimics a superfine castor sugar for a better texture. If you have superfine sugar or caster sugar, use that.
- Egg Whites:Use fresh egg whites instead of previously frozen egg whites from a carton. Bring eggs to room temperature for easier separating of the yolk from the white. Also important, fresh room temperature egg whites whip into a fluffier volume.
- A typical recipe would call for cake flour, however, sometimes it’s hard to find cake flour, so this recipe has adjusted by using cornstarch to soften the proteins in regular all-purpose flour. For cake flour, use 1 c + 2 Tablespoons cake flour (140g)
- Make Ahead & Freezing Instructions:Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.