This angel food cake recipe yields a snow-white, crazy airy treat so tender it melts in your mouth (especially when topped with tons of fresh berries and homemade whipped cream).
This angel food cake recipe yields a snow-white, crazy airy treat so tender it melts in your mouth .
What makes this cake so fantastically fluffy? After all, there’s just a small amount of flour in it, and no chemical leavening agent like baking powder to help it rise. There’s also no fat in the mix—no butter, oil, yolk, or milk to speak of. The key is egg whites, perfectly beaten to medium peaks , which keep the batter moist enough while baking to retain the air that fluffs it up in the oven.
This is done with the assistance of cream of tartar, an ingredient you may have in your pantry but don’t use very often. If you don’t use it often, there’s a good chance the cream of tartar you have is expired, which can substantially reduce its ability to lower the pH and stabilize the beaten egg whites, robbing you of that tight yet airy crumb angel food cake is famous for.
You may have to remind yourself a couple of times not to grease the tube pan before pouring in the batter, because unlike most cakes, angel food cake relies on fully sticking to the sides of the pan in order to create its signature thin, crisp, lightly chewy crust. Any fat will prevent this crucial element from forming, so if you have to tape a note to the pan to ensure you don’t butter or spray it out of sheer habit, go for it.
Finally, don’t worry too much about getting the cake out of the pan—it will naturally pull away from the sides and bottom as it cools while inverted. You should be able to easily loosen and slide it out after running a sharp knife around the edge of the pan. Any leftovers can be stored at room temperature in an airtight container for up to two days. —Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell.
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