Light and airy, this angel food cake deserves a frosting that won’t overpower its delicate flavor
Note: Angel food Cake ‘sets’ during the cooling process. Turn your cake upside down on a wire rack to cool, otherwise your cake will collapse.
Note: I have included a recipe for Stabilized Whip Cream Frosting – delicious – a perfect warm-weather dessert.
Angel Food Cake
- 1 3/4 c granulated sugar
- 1 c + 2 Tablespoons cake flour
- 1/4 teaspoon salt
- 12 large egg whites, room temperature
- 1 1/2 teaspoon cream of tartar
- 1 1/2 teaspoon vanilla extract (real if you have it)
- Bring your oven rack to the lower middle position and set the oven to 325 degrees.
- Add sugar to food processor and pulse until fine and airy. Pour it out and set aside 1 cup. Leave remaining sugar in processor.
- Add cake flour and salt to remaining sugar in the food processor and pulse 5 to 10 times until well mixed and light.
- Using a large bowl, mix egg whites and cream of tartar together with a whisk attached to a hand mixer. Mix on med-low, until foamy, about a minute.
- When the mixture is foamy, slowly add the 1 cup of sugar you set aside earlier on med-high until soft peaks form. This takes about 5 to 6 minutes. Be careful not to beat too long. Peaks should be soft and droopy, not stiff. Stiff peaks will ruin your light and airy cake.
- Add vanilla and mix until just incorporated.
- Separate cake flour mixture into three parts. Using a fine mesh sifter, slowly sift mixture on to egg whites, gently folding with a spatula after each addition.
- Pour mixture into an ungreased 9″ or 10″ tube pan. Wiggle pan back and forth quickly on counter top to evenly distribute batter and smooth the surface.
- Bake 40-50 minutes, rotating pan half way through baking. The cake is ready when the toothpick comes out clean.
- Remove from oven and cool cake in pan. Turn the cake pan upside down on wire rack and cool completely for about 3 hours. Do NOT turn the pan upright until cake has completely cooled.
- To remove cake, gently tap pan on counter and using a serrated knife, gently use around edge of pan to loosen cake.
Whipped Cream Frosting
- 1 teaspoon unflavored gelatin
- 1 1/2 tbsps. cold water
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Whisk gelatin and water together in a small microwave safe cup. Set aside for 5 minutes
- In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat with mixer until thick, but not quite at the soft peak stage.
- Check gelatin, if solidified – microwave about 5 seconds until liquified. It should be liquid, but not hot. Stir to recombine water and gelatin until smooth.
- Set your mixer to low speed and drizzle gelatin into the cream. Increase speed slowly to medium high and continue to beat until you have stiff, fluffy peaks.
- Immediately frost or pipe frosting on cake.
Put it all Together
Now for the fun part! Frost your cooled cake and drop clean, dry red, white and blue fruit in a circular pattern. Decorate with small, removable Independence Day decor and place it on the dessert table. Your friends and family will love this.