Angel Food Cake

It is HOT here in Savannah. The idea of a heavy cake isn’t nearly as appealing as the light, fluffy deliciousness that is Angel Food Cake. So I whipped one up. My friend, Chef Darrin saw my facebook post and challenged me to an Angel Food bakeoff. Chef Darrin is crazy talented but his Angel Food Cake was no match for mine. Sorry, Darrin…I had to let everyone know I accepted your challenge and prevailed. His fruit topping did beat mine, though but just by a smidge.

Rumor has it that Angel Food Cake is an American culinary invention.  Some blueberries, strawberries, and whipped cream make it as American as the old red, white and blue. I macerated the berries with sugar and a teaspoon of Grand Marnier. The flavor is rich and a perfect match for the pure Angel Food cake. It’s sure to be one of your favorite summertime desserts.

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Angel Food Cake


Ingredients


Instructions

 


Notes

  • I prefer to use fresh egg whites for this recipe.  While you can use pasteurized egg whites from the carton, I have found they take longer to whip.  I also think fresh egg whites are stronger.
  • Be sure to have egg whites at room temperature before you start.
  • It is super important that the beater and whisk are grease-free!  If in doubt, rinse with lemon juice or vinegar.
  • Don’t skip the sifting steps!
  • The best pan to use is a 10 x 14” tube pan, the aluminum type with feet.
  • DO NOT grease the tube pan.
  • Angel food cake can be made ahead and frozen!  Wrap with saran wrap twice and once with heavy duty aluminum foil.  Place in freezer for up to 4 months.  To defrost, remove from freezer and let the wrapped cake sit out until room temperature.
Angel Food Cake Tutorial

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