Today’s Spotlight is on Angel Food Cake.

Angel food cake is a type of sponge cake that uses only egg whites, flour, and sugar. It’s different from other cakes because it doesn’t use butter. The cake’s aerated texture comes from the whipped egg whites. Angel food cake is a low-fat and low-calorie alternative to a classic short cake. It’s high in protein and has no fat, but it does contain a lot of sugar.

The cake’s cloud-like texture comes from the thoroughly sifted ingredients and the carefully whipped egg whites. The cake is pristine white on the inside and has a chewy light brown crumb on the outside.

Angel food cake is a meringue-based cake that is leavened with whipped egg whites. It is traditionally flavored with vanilla and a bit of almond extract. The cake has a subtle vanilla flavor and a sweet almond backnote. The cake’s light texture and taste come from the softer wheat and lack of fat. The beaten egg whites are the secret to its ultra-light texture.

The cake is made by gradually whipping cream of tartar into the egg whites to stabilize the meringue. Then, powdered sugar is used to add sweetness. A sifted flour mixture is folded into the egg whites to maintain as much volume as possible. Holes in cake are caused by air bubbles that are trapped in the batter and baked into the cake. The size of the air holes in the foam is determined by the size of the sugar crystals.

Here are some reasons why angel food cakes may have holes:

• The sugar crystals in the foam determine the size of the air holes.
• The center tube in the pan allows the batter to rise higher. The pan should not be greased so the cake has a surface to cling to.
• Over-mixing the batter can trap the leavening agent inside the batter, creating tunnels and big holes.
• Using plastic or ceramic mixing bowls can disturb the rising process.
• Gluten can form when all-purpose flour comes into contact with water and is mixed well.

To prevent the cake from collapsing, you should flip the pan upside down to cool it.

Angel food cake is a “foam” cake that gets its texture and height from whipped egg whites. Because it has no fat, the cake clings to the sides of the pan while baking. As it cools, the cake could deflate if left in the baking position.

Turning the cake upside down while it cools ensures it will stay light and fluffy. Angel food cake has much less flour than a regular cake. Its structure is not set until it cools. Allowing it to cool upside down ensures it doesn’t collapse.

Some angel food cake pans have feet around the edges for this purpose. Tube pans can be balanced on bottles, or you can rest the edges against something raised. After baking, rotate the pan halfway through baking. Remove from the oven, then cool the cake completely upside-down and set on a wire rack, about 3 hours.

 

History

The first recipe for angel food cake appeared in The Home Book of Tested Recipes in 1878. The first detailed recipe was published in the Boston Cooking School Cookbook in 1884. The origin of angel food cake has been debated over the years.

Historians believe that African American slaves were the first people to bake this dessert.  The Pennsylvania Dutch may have also had a hand in its origins.  The abundance of cake molds in southeastern Pennsylvania in the early 1800s may indicate that angel food cake originated there.

The name “angel food cake” may refer to the cake’s texture, which is so light that angels could eat it and still fly.

Here Are Some Fun Facts About Angel Food Cake:

• Angel food cake is fat-free because it doesn’t contain butter or oil. It’s made with only egg whites, usually a dozen or more.
• Angel food cake is baked in a tube pan with a hole in the center to maintain its height and lightness.
• It’s a popular choice for people who are watching their calories and cholesterol.
• The rotary egg beater made it easier to make angel food cake because it eliminated the need to whip egg whites by hand.
• Angel food cake is traditionally cut with a serrated knife. A solid blade can compress the cake.

 

 

Making Angel Food Cake

The secret to a good angel food cake is in the beaten egg whites. The egg whites are the only leavening ingredient in the cake, and they create tiny air bubbles that give the cake its delicate structure.

To achieve the right consistency, you should whip the egg whites until they form soft peaks. If you whip them too much, the cake will be chewy and dense.

Ingredients:

• 1 and 3/4 cups (350g) granulated sugar
• 1 cup + 2 Tablespoons (133g) cake flour (spooned & leveled)
• 1/4 teaspoon salt
• 12 large egg whites, at room temperature
• 1 and 1/2 teaspoons cream of tartar
• 1 and 1/2 teaspoons pure vanilla extract
• Optional: confectioners’ sugar for dusting, whipped cream, and berries

 

Instructions:

1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9- or 10-inch tube pan. Shimmy the pan on the counter to smooth down the surface.
5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down and set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
6. If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
7. Store leftovers in the refrigerator for up to 5 days.
8. Enjoy!

 

Here are some tips for making the best angel food cake:

• Use room-temperature egg whites.
• Separate the eggs carefully.
• Don’t skip the cream of tartar.
• Add flavoring to the cake batter.
• Use superfine sugar instead of granulated sugar.
• Add sugar to the egg whites just before soft peaks form.
• Use cake flour instead of all-purpose flour.

 

Nutrition

Angel food cake is a low-fat, low-calorie cake that contains no egg yolks, butter, or oil. It’s also high in protein, which can help you feel fuller for longer. However, angel food cake is not considered a health food because it contains a lot of sugar.

Here is some nutritional information for a serving of angel food cake:

• Calories: 160
• Sugar: 25 g
• Sodium: 56 mg
• Fat: 0.1 g
• Carbohydrates: 35 g
• Fiber: 1 g

Angel food cake is a good choice for diabetics because it contains a low amount of carbs. However, traditional angel food cake is not diabetic friendly because of the amount of sugar it contains.

 

Consumption

According to Tastewise, people consume angel food cake about 1.26 times per year on average.  Angel food cake is a low-fat, low-calorie dessert that originated in the United States in the late 19th century.  It’s known for its light and fluffy texture, which comes from whipped egg whites.

Because it doesn’t contain butter or egg yolks, angel food cake is lower in calories than other cakes.  A piece of angel food cake has 143 calories. Angel food cake is often served at funeral receptions by African Americans to signify a person’s transition into the realm of the angels. It’s also traditionally served at weddings by the Pennsylvania Dutch to signify the angels’ blessing of a couple’s union.

 

Celebrating Angel Food Cake

October 10^th is Celebrating Angel Food Cake Day. This is an opportunity to celebrate this fascinating (and delicious) dessert. Let us know in the comments if you have a favorite Angel Food Cake.