Angel Food Cake
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- Опубліковано 16 жов 2024
- You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake. This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!
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ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch
STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice
STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water
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i really love your videos. you are so detailed in your teaching. specially showing the different stages of the egg whites and how to fold etc. This is really important for us rookie bakers still learning. Thank you soo much!!!!
I always get mesmerized by the Bosch mixer! Looking forward to cool summer days to try this recipe. Btw... I really appreciate how informative you are in explaining the theory behind baking science 🙏🏽
Tan's Beauty thanks so much!! I love sharing food science info with other sugar geeks 😄
Same here!💕
I just made this cake today for a birthday of a friend. It was so delicious! So light and airy, not overly sweet. Covered it completely with your whipped cream frosting recipe and served it with the strawberry topping. Mmmmm! The most time consuming part was the folding in of the flour but so worth the effort. Thank you for a phenomenal recipe!❤
This cake is Heavenly (pun intended)
Ambaruchii 👏👏👏
good one lol
I acquired my mother-in-law's old angel food cake pan with the removable bottom and the 3 feet to stand it on when cooling. It's 50+ years old and still works great! My mother had one without the feet so she'd turn it over and sit it on a tall bottle to cool. Looks great with all those luscious strawberries! :-)
Your recipe is the most well-written one ever. Will definitely be trying your cake
Even tho this 69 year old (well will be 69 tomorrow on Canada 🇨🇦 Day) has been bakin 40+ years, I’m always still learning. This recipe is different from my Mom’s I’ve been baking for some time. No cornstarch in the recipe. And recipe calls for stiff peaks, not soft. So the cake is good, but not as soft and delicate a crumb as I would like. So I’m definitely going to be giving your recipe a whirl!!!👍👍 Appreciate that every step is explained well. ❤️ Nothin says summer like Angel food cake, berries and whipped cream...
Hi, a fan here from the Philippines, i just love your cakes💝
Yay thank you for an Angel Food Cake recipe! Can’t wait to make this! 😃
As soon as I saw you use a Bosch I subscribed to your channel. Great to see someone else who uses Bosch. ❤❤❤ btw I use my plastic bowl for my egg whites. I just clean it with lemon juice first.
Hy Liz, I am 14 and I really really look up to u ,am hoping one day I'll get to meet you in person and u could probably teach me your ways .I really want to be like you when I grow up .keep up the good work .You are really making a difference in the baking world
Great foods thank you! You’re so sweet! I hope to meet you someday too
I love this angel cake. Its like a heavenly cloud with just a tinge of light gold. Hope I can make it as perfect as this one which seems simple and just scrumptious.
Gonna make this with my son. It's my all time favorite . My mom made this with 7 minute icing for our birthday
I love watching sugar geeks!
Thank you for all u do, you truly are an inspiration and I've learned so much by watching you. I utilize your website for any desserts I wanna make so informative so Thank you again ☺
Tamilynn Palma Thanks so much for watching!!!! 💕
Haha it is fun to see the pro goof up - the spatula mishap. 😂 love watching you, Liz! This is one of my fav cakes because its so light and tastes great with so many toppings. And it made your mouth water. Lol! Might be a good one for the 4th. Thanks for sharing. 💙❤️🤍
Looks very good !
It made my mouth water!
I want to try this recipe !👍
I'm crying' foul! You poured the cake batter into a one piece pan with no feet and the finished cake came out of a 2 piece pan with the little feet on it. I wanted to see how you dug the cool cake out of the one piece pan without destroying it. Easy to run a knife around the pan and the center tube but the bottom is another story in a one piece pan. Very easy to do on a two piece pan once you remove the outer part and run your knife between the cake and the bottom. I remedied that by putting parchment paper on the bottom of the one piece pan. It does not inhibit the rising of the cake at all. Plus i've had success in baking Angel Food cake in a non-stick tube pan! Go figure, against all rules but it comes out tall and proud.
Mike F I used 2 different pans to test and see if they both turned out. I made the one with the feet earlier, so it was cool and ready for me to use while we were filming. When I took the one without the feet out later, I cut the sides, shook it a bunch and it fell out just fine. Just took patience to let gravity do the work. A little parchment paper on the bottom is a great idea too!
I was looking for this comment!
@@SugarGeekShow I actually started baking Angel Food cakes in a Wilton loaf pan made for AFC. I line the bottom with parchment, and it turns out beautiful. Run a knife around the sides and plop, out it comes. The pan has feet on each corner for turning upside down to cool. I also prefer the loaf vs. the tube pan, I find it easier and neater for portioning. Even though there is no tube as the round pan has it still raises nice and high and even all the way through.
I love all your technique
I really love Angel food cake.. It reminds me of my grandma. She make this cake using with her bare hands no machines and not oven. We call it "pugon' but somehow it's like human made oven with bricks and stones.. I really love it. Thank you for the recipe. I will make one soon.💕🥰
Yum that sounds so cool! Thanks for sharing 💕🥰
I am a great fan of Angel Food cake....this is soo..... Good....!!!
Hello! We're new on UA-cam and we love your recipes!
Twins and Treats thanks so much! Welcome 😄
Hi thank you for Angel Food Cake recipe, you explain it in easy way. Now I can use the white eggs if I make my leche plan
Letche flan recipe
I love you Liz, you are such and inspiration..
Im literally drooling here🤤🤤🤤😍😍😍
Can I cut out and place parchment paper only at the bottom of the tube pan? Or would that disturb the baking process and ruin it?
I’m excited yay 😃
I love Angel Cake!
A really beautiful cake I'm doing this asap
So I'm just curious because the pan that you were used didn't have the separation at the bottom plus it didn't have the legs on the side so what happened to that cake. Did you have to redo it and use that pan instead?
Always enjoy your treat
I am so making this recipe!
The angel food cake pan at the end is different from the one at the beginning 😂
🤣
Another amazing recipe! 👍
Super soft angel 😍 fruit cake yummmm 😋👍👌🤩😋 gourgios
The pan you poured the angel food cake in originally and baked, it didn't have a removable tube insert. But the one you removed the cake from did. How do you get the cake out of a pan without the removable bottom? You can't run a knife around the bottom.
Maybe that why she did the cake again in the removable bottom pan. You could tell it was a totally different cake from the first try. Would be nice if she shared how to remove cake from the other pan if it is possible.
love it!
Hi! What is the size of your angel food cake pan? Thanks :)
I mean, I got one from Walmart, and it was the best cake I ever ate.
Did the original pan you used not work well?
I observed the pan you used while you put the batter in and wondered how you’d remove it. When you went to remove it, your pan was different. 😅
Nicole Miller I made 2 to test them and both pans worked great!
Sugar Geek Show yay! I was really looking forward to seeing if it was the same removal lol. Just for funsies. I can’t wait to try the recipe.
Thanks for the recipe 👏🏻👏🏻👏🏻👏🏻😍😍😍😍😍😘😘😘😘
Inspired with your baking. Thank you for sharing. Can i freeze this kind of cake too?
can't wait to try this recipe!!! I like the sifter!!! where did you get it from?
so excited to try this♥
Awesome cake mam....Which mixer u use mam
Wowwwi I want it..... Can I use Aquafaba instead of egg whites?
No ,in some recipes it shouldn't be in a meringue consistency,my cake failed because of this,also of the type of sugar,some add powdered sugar and caster sugar mixed together,which is a another factor for the cake failure,another factor that fails the cake is to not grease the pan,also 180 degrees Celsius for 25mins not 45 not 35mins.
BEST!!!!!
A spatula so that's your secret ingredient in your cake. 😂❤
Smiley Girl definitely! 😂😂😂get a nice silicone taste in there
Mam i am from India I m a cake lover.. Mam plz make a video on eggless super fluffy and sponge cake.
Beautiful 😍 what size of pan did you use?
Im definitely making this....I looooved the best moist vanilla Bundt cake! how about a ladyfingers recipe?
Thank you! Ooh sounds yummy
Sugar Geek Show I meant if YOU have a ladyfingers recipe. And Tiamisu?
How do you make the stabilized whip cream frosting? I see you add additional whip cream, at what point? Thank you, I just found you! Love your Bosch Mixer & your videos ❤️
Carol H thank you! Here’s my stabilized whipped cream recipe: sugargeekshow.com/recipe/stabilized-whipped-cream-clone/
Can I use this type of cake as layered cake with some buttercream in the middle and to coat it as well .. also can I use some cake decoration and sugar paste on top of it ?.. or it won't hold all that ...???
Love your cake❤️
Your cake came out with such a nice light color on the outside. I've been searching for the trick to making that happen, as mine has always come out with a darker golden brown on the outside. I also baked at 375 degrees, for about 35 minutes. Do you suppose if I tried a lower temperature (another recipe has 325 degrees), that might encourage a lighter color on the outside?
Looks great. Can this be made with egg white powder and what ratio powder to water is used ?
Hi! May I know what sugar do you use? granulated sugar or refined sugar? Thank you so much! ❤️ *PS : i will make it tomorrow, so excitedddd 🤪*
Gwynn Elizabeth it’s just regular granulated sugar
Sugar Geek Show thank you!
Hi! Hows the cake?
@@MaeSMC it turned out VERY WELL 😍
I'm confused. How was this removed from the pan? Wasn't it a solid bundt, but at the end had a removable bottom? If it's solid how do you run the knife through the bottom?
Can I ask , what happened to the first cake? Did it not work? 😂😂😂😂 not trying to be mean, but I notice it’s a different cake and different pan ❤️
Oh yummy!😀👍
Should we take the cake out of the oven immediately after 35 or 40 minutes of backing!!! Or should I leave it in the oven after backing for 35 minutes!!!
Soha Al Bajoury once it’s done baking and springs back when you touch it, take it out of the oven and set it upside down until it’s cooled completely. Check out my blog post for more info sugargeekshow.com/recipe/angel-food-cake-with-whipped-cream-and-strawberries/
@@SugarGeekShow thanks dear🥰
Made your white velvet rainbow cake yesterday and it was such a mess, do you have any idea why it went wrong??? It was kind of gummy and doughy in the middles even though it was cooked for more than the recommended time!!
How come before baking the pan was without feets . Once after baking and cooling it has feets and a removable bottom. ...is that me only got a confusion!!!!....anyhow. .I am gonna bake this on weekend...;):)
Ar.Caroline Joshy i made 2 cakes to test the different pans and both turned out great 😊
@@SugarGeekShow ..:):)
So you switch pans from before you put it in the oven till you took it out and didn’t explain to me how you free the bottom when you’re using the pan that doesn’t have the removable center? What’s up with that?
Any other fruits i can topped with? Since strawberries here in our city is scarce, tnx😘
Juvy Fortun you can use any toppings you like!
Wow delicious
finelly
Can you bake this in regular cake pans?
What are US measurements for this cake??? Someone please share.
Lucky Peony My recipes are only in ounces and grams because it is more accurate to measure by weight than volume and I don’t want anyone’s cake to fail and waste ingredients. I know it’s a new challenge for many people but it really makes baking easier! I have information about how to use a scale and an ounces to cups conversion chart on my blog post if you can’t get a scale right now though: sugargeekshow.com/news/digital-kitchen-scale/
@@SugarGeekShow ok, thank you!
Do you use an Angle food cake knife to cut the cake?
😇Fat free and yummy! 😇
May I ask why it's such a popular cake if it doesn't really taste like much?
Hi, please what’s the substitute of cream of tartar
Haii.... could we make this cake in a normal round cake tin ?
Would it be possible to make it on a cupcake size?
Is this thr cake thry use to mke trawberry shortcake in the stores?
...what kind of mixer is that 🤔🌹
Theze Here This is a Bosch universal plus. There is a direct link and review on my blog post! sugargeekshow.com/news/bosch-mixer-review/
The Tube pan at the end of baking is different from the one at the beginning of baking😂
Essy Swan Yep I tested both and both worked just fine :)
How long to bake ?
Mine taste all egg white 😔😔it's taste disgusting I don't know what's the problem..
Could you.please make sponge cake please
Cakes Cupcakes I have a roll sponge cake recipe on my blog: sugargeekshow.com/recipe/roll-cake-recipe-and-tutorial/
Honestly, I've always eaten angel food cake either plain or with whipped cream and chocolate. Not a strawberry fan. Lol
Rebekah Martin When I was a kiddo one of my friends mom would make from scratch angel food cake frosted with 7 minute icing for her birthday parties. So good and so much better than the ones in the store.
You have changed the pans...first batch wasnt good 🤔
The meringue was too loose...🤔
The cake stll have observable shrinkage compared after and before cooling one inch or so...regardless of being cooled upside down...🤔
Where’s the recipe?
All the recipes are on the blog! sugargeekshow.com/recipe/angel-food-cake-with-whipped-cream-and-strawberries/
🤤🤤🤤
Am i the only one that noticed those were two different pans 😂😂😂😂 something ain’t right
Not healthy without FAT to me 🤣
She shows a pan without feet , than she is turning over a pan with feet.
The measurment for ingredients ? Love it
Here’s the recipe! sugargeekshow.com/recipe/angel-food-cake-with-whipped-cream-and-strawberries/
I love your show… just wish you wouldn’t take the lords name in vain 😳it isn’t necessary.
Hope u reply , would really mean a lot to me
Great foods 👋hi!
Hiii, thanks so much for the reply ,means alot to me
Why is there corn starch in your angle food cake? I have never in my entire long life ever heard of or seen anyone put corn starch in an angle food cake. I have never used it in any angle food cake that I have made and I have been baking for almost 50 years. It is unnecessary and I have no idea why you are using it in an angle food cake.