Well I must be honest… I tried to make an angel food cake from scratch last week and I failed… like not even failed a little bit… failed miserably. The whole thing didn’t even rise – but I blame the recipe since it said to combine the flour right to the eggs – and I shouldn’t have known better but hey…. learn from your mistakes right? So if you don’t find success, try, try, try again…and then made this beautiful recipe for angel food cake from the liner from the Wilton Angel Food Cake Pan.
Ingredients for the cake are:
1 1/2 cups sifted cake flour
1 3/4 cups (divided)
12 egg whites (room temperature)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
Preheat oven to 325º F. Sift the flour with 3/4 cup sugar three times; this is important to avoid any lumps or bumps in your cake and to ensure it keeps light and fluffy!
In your mixer (or large bowl with an electric beater), beat egg whites and salt until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in 1 cup granulated sugar, adding 1/4 cup at a time, beating well after each addition until soft peaks form. With large spatula, gently fold in vanilla extract. Gently fold in flour mixture 1/4 cup at a time over egg whites with an over and under motion after each addition. Fold until flour is well blended. Gently transfer batter to ungreased angel food cake pan (I used my Wilton one – hands done, Wilton makes the best cookie sheets, cake pans, cupcake trays, etc). With spatula or knife, cut through batter gently.
Bake on lower oven rack 50-60 minutes or until top is browned and cake tester comes out clean. Turn your cake pan upside down on the counter to cool cake thoroughly (about 2 hours).
For the ”icing” or whipped cream topping take 1 1/2 cups of whipped cream and whip until light and fluffy. Once the whipped cream has formed, add in 1-2 tsp vanilla extract, 2 tbsp of lemon pudding powder, zest of one lemon and 2-3 tbsp of sugar (depending on how sweet you like it). Whip ingredients together until smooth and place into fridge until you are ready to serve the cake.
For the Citrus-Berry Compote, combine in a pot over medium heat:
- 3 cups frozen fruit (raspberries, strawberries, blueberries, blackberries, etc.)
- Juice of 2-3 lemons
- 3/4 cup sugar
- 2 tsp vanilla
Stir until smooth and a nice consistency. If you like yours to be a bit more liquid, add water.
I hope everyone has good luck with this recipe! Angel food cake can be daunting, but trust me… It really isn’t that bad!
I can’t wait to try this! You know how to cook! If you get a chance come check out my new recipe blog? I have a superbowl punch with the NY Giants colors! Keep up the amazing work!
Dan @ Dan's Good Side
Angel food cake actually does scare me. I don’t know why. All I remember is growing up and my mother saying how it was one of the few (baking) recipes that never worked out for her. I’m scarred for life!