Angel Food Cake from Phillis Pellman Good
Ingredients
- 6 cups cake flour
- 6 tsp. cream of tartar
- 10 cups egg whites 18 eggs
- 9 cups granulated sugar
- 1 tsp. salt
- 6 tsp. vanilla
- 12 Tbsp. water
Instructions
- Sift the 6 cups of cake flour.
- Add 0.75 cup of the 9 cups granulated sugar to the flour and sift together three times. Set this mixture aside.
- Beat the 10 cups of egg whites (from 18 eggs) with a rotary beater (not an electric mixer) until foamy.
- Add 1 teaspoon salt and 6 teaspoons cream of tartar to the egg whites.
- Continue beating until the egg whites hold stiff peaks.
- Slowly add the remaining sugar from the 9 cups to the beaten egg whites, folding it in gently.
- Add 6 teaspoons vanilla to the mixture.
- Sift the flour and sugar mixture, a tablespoon at a time, over the beaten egg whites.
- Fold the flour mixture lightly into the egg whites to combine.
- Pour the well-blended batter into a 12” x 14” ungreased tube pan.
- Bake the cake at 350°F for one hour.
- When finished baking, immediately turn the cake upside down to cool completely in the pan.
- Once cooled, frost with a butter icing if desired.
Notes & Wine Advice
Serving Advice
Angel food cake is best served fresh and light. For a classic presentation, serve slices topped with crushed fresh strawberries or a mixed berry compote to complement the cake's mild vanilla flavor. Whipped cream or a light dusting of powdered sugar can add extra elegance. This cake pairs well with a cup of tea or coffee for brunch or dessert. Avoid heavy frostings to preserve the airy texture. Store any leftovers covered at room temperature for up to two days to maintain softness.Variations
To vary this angel food cake, you can fold in finely grated lemon or orange zest with the vanilla for a citrus twist. For a chocolate version, gently fold in a few tablespoons of sifted cocoa powder with the flour mixture. Adding a teaspoon of almond extract instead of vanilla can provide a nutty aroma. For a gluten-free option, substitute the cake flour with a gluten-free flour blend designed for cakes, but be mindful that texture may vary. Serve with different fruit toppings such as raspberries, blueberries, or a tropical fruit salsa for seasonal variation.Wine Advice
Moscato d’Asti: Moscato d’Asti is a lightly sparkling, sweet white wine with floral and fruity notes that complement the delicate sweetness and airy texture of angel food cake without overpowering it. Riesling Kabinett: A Riesling Kabinett offers a balanced sweetness and crisp acidity that pairs beautifully with the light vanilla flavor and subtle sweetness of the cake, enhancing the overall dessert experience. Pair this cake with a chilled sparkling apple cider or a lightly sweetened herbal iced tea such as chamomile or mint to complement its delicate flavors without alcohol. Estimated ingredient cost: USD 2.50 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of the ingredients as listed, assuming the entire cake is divided into four equal servings. The egg whites are from 18 large eggs, and no additional frosting is included in the nutrition calculation. Cake flour and granulated sugar values are standard. The sodium content includes salt and cream of tartar contributions. Optional sides and drinks are excluded.Nutrition values
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Ingredients and Their Role in Angel Food Cake
Angel food cake is a unique type of cake that relies heavily on the properties of egg whites to achieve its signature light and airy texture. The recipe calls for 18 egg whites, which provide the necessary structure through their ability to trap air when beaten. Cream of tartar is added to stabilize the egg whites, helping them maintain their volume and preventing the foam from collapsing during mixing and baking. Cake flour is used instead of all-purpose flour because it has a lower protein content, resulting in a finer, softer crumb that complements the delicate nature of the cake. Granulated sugar is incorporated both with the flour and gradually into the egg whites to sweeten the cake and contribute to its tender texture. Vanilla adds a mild, pleasant flavor that enhances the overall taste without overpowering the subtle sweetness. Salt is included to balance the flavors and enhance the sweetness. Water is added to slightly moisten the batter, ensuring it is not too dry. Each ingredient plays a crucial role in creating the perfect angel food cake, where the balance between structure and tenderness is essential. The large quantity of egg whites in this recipe is essential not only for structure but also for moisture. Egg whites contain proteins that coagulate during baking, forming a delicate network that traps steam and air, which causes the cake to rise and maintain its spongy texture. The cream of tartar acts as an acidulant, lowering the pH of the egg whites and increasing their stability, which helps prevent the foam from breaking down during the folding and baking process. This is crucial because any loss of volume in the egg whites would result in a denser cake. Cake flour’s lower protein content compared to all-purpose flour means less gluten formation, which is important for angel food cake to remain tender and soft rather than chewy. The flour is sifted multiple times with sugar to incorporate air and ensure even distribution, which helps maintain the batter’s lightness. The sugar serves a dual purpose: it sweetens the cake and also stabilizes the egg white foam by interacting with the proteins, slowing down coagulation and helping the cake retain moisture and softness after baking. Water is added in a relatively small amount but plays a subtle role in adjusting the batter’s consistency, ensuring it is fluid enough to fold in the dry ingredients without deflating the egg whites. Salt enhances the overall flavor by balancing sweetness and bringing out the vanilla’s aromatic qualities. Vanilla extract provides a gentle fragrance and flavor that complements the cake’s delicate nature without overpowering it, making it a classic choice for this type of dessert. Each ingredient is carefully measured and combined to create the ideal balance of structure, moisture, and flavor.
Practical Preparation Tips for Success
Preparing angel food cake requires attention to detail and some specific techniques to ensure success. One key tip is to beat the egg whites by hand or with a rotary beater rather than an electric mixer, as the original recipe suggests. This slower, gentler method helps prevent overbeating, which can cause the foam to collapse and result in a dense cake. Sifting the flour and sugar mixture multiple times aerates these dry ingredients, making it easier to fold them into the egg whites without deflating the batter. Folding should be done gently and gradually, using a spatula to preserve the air bubbles that give the cake its lift. The cake pan must be ungreased to allow the batter to cling to the sides and rise properly. After baking, the cake should be inverted to cool completely in the pan; this prevents it from collapsing under its own weight and maintains its height and light texture. Patience during cooling is important, as rushing this step can cause the cake to shrink or become dense. Following these preparation tips will help achieve the characteristic fluffy and tender angel food cake. When beating the egg whites, it is important to start at a slow speed to create small, stable bubbles before increasing the speed to achieve stiff peaks. Using a rotary beater as recommended allows for better control over the process, reducing the risk of overbeating, which can cause the foam to become dry and grainy. Adding the cream of tartar early in the beating process helps stabilize the foam from the beginning. The egg whites should be at room temperature before beating, as this helps them whip up more easily and to a greater volume. The gradual addition of sugar to the beaten egg whites is a critical step. Adding sugar too quickly can deflate the foam, while adding it too late can prevent it from dissolving properly, resulting in a gritty texture. Folding in the flour mixture should be done carefully with a spatula, using a gentle under-and-over motion to preserve the air bubbles. It is best to add the flour mixture in small portions, folding each in completely before adding more. This technique ensures the batter remains light and airy, which is essential for the cake’s rise and texture. Using an ungreased tube pan is necessary because the batter needs to cling to the sides to climb as it bakes, which helps the cake rise evenly. After baking, immediately inverting the pan and allowing the cake to cool upside down prevents it from collapsing under its own weight. Cooling completely in the pan also makes it easier to remove the cake without damage. Patience during this step is key; removing the cake too soon can cause it to shrink or become dense. Following these workflow tips will help ensure a successful angel food cake every time.
Serving Suggestions and Variations
Angel food cake is a versatile dessert that can be served in many delightful ways. Traditionally, it is enjoyed plain or with a simple dusting of powdered sugar to highlight its delicate flavor and airy texture. For a fresh and fruity twist, topping the cake with crushed strawberries or a mixed berry compote adds natural sweetness and a pleasant contrast in texture. Whipped cream is another classic accompaniment that complements the lightness of the cake without overwhelming it. For those who enjoy a richer dessert, a light butter icing can be used, though it is optional and may mask the cake’s subtle flavors. Variations of the recipe include adding citrus zest or almond extract to the batter for different flavor profiles, or incorporating cocoa powder for a chocolate version. Angel food cake also pairs well with a variety of beverages, including sweet white wines like Moscato d’Asti or Riesling Kabinett, which enhance the dessert experience. Whether served at a casual family gathering or a special occasion, angel food cake remains a beloved treat for its simplicity and elegance. Angel food cake’s light texture makes it an excellent base for a variety of toppings and accompaniments. Fresh fruit such as sliced peaches, raspberries, or kiwi can be served alongside or layered on top to add natural sweetness and a burst of color. A drizzle of fruit syrup or a light glaze can also enhance the presentation and flavor without overwhelming the cake’s delicate crumb. For a festive touch, dusting the cake with powdered sugar or cocoa powder just before serving adds visual appeal. For those who prefer a richer dessert, a thin layer of butter icing can be applied once the cake has cooled completely. This adds a creamy contrast to the airy cake and can be flavored with additional vanilla or almond extract to complement the base recipe. Alternatively, whipped cream flavored with a hint of citrus zest or liqueur can be served on the side for a lighter option. Angel food cake also pairs well with ice cream or sorbet, making it a versatile choice for different occasions and seasons. When planning meals, angel food cake can be prepared in advance and stored carefully to maintain freshness. It is best served the same day or within a day or two of baking to enjoy its optimal texture. Leftover cake can be repurposed into trifles or layered desserts by combining it with custards, fruits, and creams. This flexibility makes angel food cake a practical and elegant dessert option for entertaining or casual family meals alike. Browse our treats recipes for more ideas. General kitchen guidance is available from the FDA.