A Cake Made for Angels
There’s a reason why this cake was named the food of the angels. Light as air and subtly sweet, it makes a perfect threesome with seasonal fresh fruit and whipped cream. Angel food cake is my #1 birthday cake of choice. It rekindles memories of my mom baking it when I was a little girl. Also, it is mostly egg whites, so how bad can it be for me? There has to be something good about having that much protein for dessert.
I made one significant change to the traditional recipe—I use honey instead of superfine sugar. With its more-intense flavour profile, I was able to cut the amount of sugar usually required in half. This cake has only six ingredients and is very easy to make. For a perfect angel food cake you just have to remember two things: sift the flour three times, and fold gently.
Food Waste Tip: Wondering what do do with any egg yolks leftover from getting all those egg whites? Why not make my Vanilla Pudding or 5-Minute Lemon Curd to go along with those puffy white slices of Angel Food Cake.
Angel Food Cake
- flour sifter or fine mesh sieve
- stand mixer with whisk attachment or handheld mixer
- tube cake pan
- 1 cup cake and pastry flour
- 1/4 tsp salt
- 12 egg whites large
- 1 tsp cream of tartar
- 3/4 cup sugar, honey, or maple syrup
- 1 Tbsp pure vanilla extract
- Preheat oven 350°F (175°C).
- In a large bowl, beat egg whites on medium-high with the whisk attachment until foamy, about 1 minute.Add cream of tartar and beat again on medium-high soft peaks form, 2–3 minutes. While gradually drizzling in the honey, continue to beat until stiff peaks form, 3–4 minutes. Beat in vanilla.
- Transfer to the widest bowl you have. Sift flour for the third time over the egg whites, in 2 additions, folding gently with a spatula after each addition until just combined. Don’t overmix and deflate the airy goodness.
- Gently spoon batter into an ungreased pan. Using a knife or barbecue skewer, cut through the batter to release any unwanted air bubbles.
- Bake until golden and cake springs back when lightly pressed with fingers, 35–40 minutes.
- Run a knife around the sides and bottom of the pan to help release the cake. Turn the pan upside-down onto a cooling rack for 1 hour, so the cake does not collapse onto itself.
- Once cooled, wrap cake securely and store at room temperature for up to 2 days, or up to a week in the fridge.