Angel Food Cake: Baking The Batter

Angel food cake is a light, fluffy, and airy dessert that is perfect for the summertime. The cake is made with just a handful of basic ingredients, but the magic lies in how it's prepared. The key to achieving the perfect angel food cake is to whip the egg whites until they form soft peaks and gently fold in the dry ingredients. It is also crucial to use an angel food cake pan or a tube pan to ensure even baking and the unique shape of the cake. The cake should not be greased as it needs to cling to the sides of the pan to rise properly. Finally, the cake must be cooled upside down to prevent it from collapsing. With these tips in mind, you can create a heavenly angel food cake that is light, fluffy, and absolutely delicious!

Don't grease the pan

Greasing the pan before pouring in the batter is a big no-no when it comes to making an angel food cake. This is because the cake needs to be able to cling to the sides of the pan while it bakes and cools. Any grease will prevent this from happening, and your cake won't rise properly.

If you've already greased the pan, wash and wipe it completely clean before adding the batter.

If your tube pan has no removable bottom, line only the bottom with parchment paper for easier release.

A 16-cup tube pan is a must for this cake. With tall sides and an inner tube, this specialty pan allows the cake to “climb” the pan and cling to the sides while it bakes.

Perhaps even more important are the "feet" that allow the cake to cool upside down without the top of the cake touching the counter or a cooling rack. This is vital in ensuring the cake maintains its volume and doesn’t collapse.

What Not to Use

• Bundt pan: The cake will fall when this cake bakes and cools in something other than a tube pan.
• Non-stick pan: The cake needs to be able to cling to the sides of the pan, and a non-stick pan will hinder this.

Whip the egg whites

To make the perfect angel food cake, you need to whip the egg whites to soft peaks. This is a critical step in the process and requires some technique. Here are some detailed instructions and tips to help you achieve the perfect consistency:

• Use freshly separated egg whites at room temperature. They will aerate the best and provide the necessary leavening for the cake. Avoid using carton egg whites or frozen egg whites as they won't expand as much during whipping, negatively affecting the rise of the cake.
• Use a stand mixer or hand mixer to beat the egg whites on medium-low speed until they become foamy. You can also do this by hand with a balloon whisk, but it will require some elbow grease!
• Add cream of tartar to the egg whites. This acidic ingredient is crucial for stabilising the whipped egg whites and creating a light, fluffy texture. Without it, the cake may collapse.
• Gradually add granulated sugar to the egg whites while continuing to beat the mixture. The sugar should be added slowly, one tablespoon at a time, until soft and lofty peaks form. This process should take at least 5 minutes.
• Aim for soft peaks, not stiff peaks. Soft peaks will ""wilt" back into the mixture after a few seconds, indicating the optimum consistency. Stiff peaks mean the egg whites have been over-whipped and may collapse in the oven.
• Once the desired consistency is achieved, add vanilla extract to the mixture and beat until it is incorporated.
• Gently fold in the dry ingredients (sifted cake flour and salt) in three additions. This gradual addition will help retain as much of the whipped volume as possible. Avoid pouring all the dry ingredients at once, as it will deflate the egg whites.
• Finally, pour the batter into an ungreased tube pan. Do not grease the pan as it will cause the batter to slip down the sides, preventing proper rising.

Sift the dry ingredients

Sifting the dry ingredients is an important step in making angel food cake. Here's a detailed guide on how to do it:

Firstly, gather your dry ingredients: cake flour, granulated sugar, and salt. You may also add cream of tartar, which stabilises the egg whites and keeps them from deflating, creating a light and fluffy texture.

Next, you have two options for sifting:

Option 1: Use a Sifter or Strainer

Add half of the sugar with the flour and salt to your sifter. Repeat this process 5 times. This step ensures that the dry ingredients are thoroughly combined and any lumps are removed.

Option 2: Use a Whisk

If you don't have a sifter, you can use a balloon whisk to mix and aerate the dry ingredients. Place the dry ingredients in a large bowl and use the whisk to mix them together. This method also breaks up small clumps and aerates the flour without the need for a sifter.

After sifting, you can proceed to combine the dry ingredients with the beaten egg whites. It is crucial to do this gently to avoid deflating the egg whites and affecting the airy texture of the cake.

Happy baking!

Cool the cake upside down

Angel food cake is a delicate dessert that requires careful handling to achieve the perfect airy texture. One of the most important steps in the process is cooling the cake upside down. Here's why this step is crucial and some tips to ensure your angel food cake turns out perfectly:

The light and fluffy texture of angel food cake comes from whipped egg whites, which provide the sole leavening for the cake. This unique structure means that the cake is very fragile and can easily collapse under its weight if not handled properly. By cooling the cake upside down, you prevent the weight of the cake from crushing itself and allow it to hold its shape. This technique ensures that the cake maintains its volume and doesn't sink in the centre.

Tips for Cooling Upside Down:

• Use a Tube Pan: Angel food cake should be baked in a tube pan with a flat bottom and straight sides. Avoid using a Bundt pan or a regular cake pan as the cake will fall when baked and cooled in these pans.
• Do Not Grease the Pan: The batter needs to cling to the sides of the pan during baking and cooling to rise properly. Greasing the pan will prevent this from happening, so make sure your tube pan is ungreased.
• Cool on a Wire Rack: Place the cake upside down on a wire rack to allow air to circulate and promote even cooling. If your tube pan has little feet, you can simply set it upside down on the rack.
• Use a Bottle if No Feet: If your tube pan doesn't have feet, you can invert the pan onto the neck of a glass bottle to cool it upside down.
• Cooling Time: Allow the angel food cake to cool completely, which usually takes about 3 hours.
• Run a Knife Around the Edges: Once the cake is cooled, run a thin knife around the edges of the pan to help release it. You may also need to tap the pan on the counter a few times.

Use a serrated knife to slice

Angel food cake is a light, fluffy, and airy dessert that is best sliced with a serrated knife. A serrated knife will give you clean, pretty cuts without smashing the delicate cake. Here are some tips on how to use a serrated knife to slice angel food cake:

• Choose a long, super-sharp serrated knife. This type of knife is ideal for cutting crusty loaves of bread and will work well for angel food cake too.
• Cut slowly with a back-and-forth, sawing motion. Let the serrations of the knife do the work for you, without applying too much downward pressure that could smash the cake.
• If you need to cut the cake horizontally to create layers, the serrated knife will also work well for this. You can also use it to cut the cake into cubes for fondue or cake and fruit kabobs.
• Remember to saw slowly, allowing the serrations of the knife to do the work. With the right technique, you can slice angel food cake without smashing it!

Frequently asked questions