Angel Food Cake With Caramel Sauce
Preparation time: 25 minutes plus cooling time
12 servings (per recipe) Making sweets is something I like doing, and it’s even more enjoyable when my creations are swiftly gobbled. This one is always a good candidate for that distinction, regardless of the circumstances. Sugarcreek, Ohio resident Carolyn Troyer contributed to this article. Recipe photo courtesy of Taste of Home for Angel Food Cake with Caramel Sauce.
- 3/4 cup confectioners’ sugar
- 1 carton (8 ounces) frozen whipped topping (thawed)
- 3 ounces cream cheese, softened. 1 angel food cake (8 to 10 ounces) that has been prepared SAUCE DE CARAMEL:
- 1 cup half-and-half cream, split
- 1 cup heavy cream Sugar, light corn syrup, and 1/4 cup butter are combined with a pinch of salt and 1/2 teaspoon vanilla essence.
- Cream the cream cheese and confectioners’ sugar together in a large mixing bowl until creamy. Set aside after folding in the whipped topping. Cut the cake in half horizontally to make two layers. Spread the cream cheese mixture on the bottom layer of the cake and place it on a serving platter. Replace the cap and refrigerate. 3/4 cup heavy cream, sugar, corn syrup, butter, and salt are combined in a pot and brought to a boil. Cook, stirring constantly, until the mixture reaches the soft-ball stage (234°). Slowly pour in the remaining cream. Cook, stirring constantly, until the mixture reaches the soft-ball stage (234°). Remove the pan from the heat and mix in the vanilla extract. Cool. Drizzle over the top of the cake. Refrigerate after preparation
Classic Angel Food Cake
It is possible that this content contains affiliate links. Take a look at the complete disclosure. This traditional Angel Food Cake is a light and fluffy treat that is low in fat. With its effortless elegance, this crowd-pleasing cake is an excellent make-ahead dessert for any event.
Why you’ll love this Angel food cake:
- Despite being naturally low in fat, this cake is light and delicate, without being excessively sweet or fragile. The addition of orange zest gives the dish a sense of zesty freshness as well as an excellent scent. It’s a great cake to bake ahead of time for any occasion. Simple enough to serve as a weekend treat, as well.
6 tips for success:
- Check to see that the mixing bowl and whisk are clear of any fat or oil residue before continuing. Additionally, when separating egg whites from yolks, exercise extreme caution. If there is even the tiniest amount of yolk in your egg whites, it is best to discard it. The rationale for this may be seen in myMeringue 101 video
- Nonetheless, When the eggs are cold, it is much easier to separate the whites from the yolks. Room temperature egg whites, on the other hand, whip more quickly and produce more volume. The use of cream of tartar helps to create meringue more stable, which is the cornerstone of Angel food cake! However, if you don’t have it, you may leave it out. Make use of cake flour to get moist and soft cake crumbs. You may make your own handmade version, which is discussed further down. Do not oil the pan since the batter has to adhere to the sides of the pan and rise higher in order to have a lighter, fluffier texture. Cooling the cake upside down helps to keep the cake light and fluffy while also preventing it from collapsing during baking. To speed up the cooling process, I prefer to lay the pan atop an inverted mug so that air can flow all around it.
How to make Angel food cake:
- Prep: 1 orange should be zested, and the flour and half of the sugar should be sifted together Prepare the meringue: On a medium-low speed, whisk in the egg whites. Add the cream of tartar once the mixture has become lovely and frothy. Then, while continuing to whisk the meringue, gradually add sugar, a tablespoon at a time until the mixture is stiff. In a separate bowl, whisk together the vanilla essence and orange zest until well combined. Make the batter: If necessary, move the meringue to a larger mixing basin. Using a light hand, slowly fold in the flour/sugar mixture until all of the dry ingredients are well mixed. Pour the mixture into an Angel Food cake pan. Bake for 30 minutes. Then drag a butter knife around the surface to eliminate any significant air pockets
- Bake for approximately 40 minutes, or until a wooden stick inserted into the center comes out clean. In order to avoid the cake from collapsing, allow it to cool entirely in the pan upside down. When you’re finished, run a knife along the sides of the pan to release the cake.
Can I use bundt pan for Angel food cake?
Unfortunately, this is not the case. You will need an Angel food cake pan, sometimes known as a tube pan, for this recipe. Alternatively, you will be unable to remove the cake from the bundt pan. In a loaf pan, I cooked a lesser quantity of this recipe (matcha sponge cake), and it turned out beautifully. If you don’t want to spend the money on a tube pan, you may bake it in two loaf pans instead. (Remember to shorten the baking time!)
DIY Cake Flour:
Measure out 1 cup of all-purpose flour, remove 2 teaspoons of it, and mix with 2 tablespoons of cornstarch to produce homemade cake flour. Sift, and you’ve got yourself some homemade cake flour!
Angel food cake serving suggestions:
Angel food cake is the perfect canvas for a variety of different types of garnishes. Here are some of my personal favorites:
- Served with honey strawberry sauce (recipe included), homemade whipped cream, fresh berries, homemade lemon curd, chocolate ganache, and fresh berries.
Angel Food Cake Variations:
Are you tired of the same old Angel Food Cake? Try any of these delectable variations:
- Are you tired of the same old Angel Food Cake recipe? Here are a few delectable alternatives:
- 12 cup granulated sugar 1 cup of cake flour, as a point of reference Notation 2: 12 egg whites at room temperature, Notation 3: 1 teaspoon cream of tartar 4. 12 teaspoon coarse kosher salt
- 1 teaspoon orange zest (freshly zested)
- 2 teaspoons pure vanilla essence
For strawberry sauce:
- Strawberries (frozen or fresh)
- 1 cup raw honey
- 1-2 tbsp raw sugar
Please keep in mind that I test all of my recipes using both measures in order to achieve the most exact and accurate outcome possible!
To make Angel food cake:
- Preheat the oven to 325°F (160°C)
- Half of the sugar and cake flour should be sifted together. In a large mixing basin, whip the egg whites until frothy on a moderate speed. Continue to beat while gradually increasing the speed to medium high, adding the cream of tartar and salt as needed. When the egg whites have become white with a thicker froth, add the remaining 34 cup of sugar, a tablespoon at a time, until the mixture is smooth. Continually beat at a medium-high pace until soft peaks begin to appear
- Stir in orange zest and pure vanilla extract
- Make any necessary adjustments by transferring the meringue to a bigger mixing bowl. Carefully fold in the flour/sugar combination until all of the dry ingredients are incorporated into the meringue mixture. Take care not to deflate the batter
- Otherwise, it will taste bitter. Transfer the batter to an ungreased angel food cake pan and set aside. Smooth out the top and cut into the batter with a butter knife to eliminate any air pockets
- Bake the cake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Allow about 2 hours to cool the cake entirely in the pan upside down before removing it. As shown in the photo above, I prefer to rest the pan upside down on an inverted cup. While cooling, this will ensure that the cake remains light and fluffy throughout.
To make honey strawberry sauce:
- Combine strawberries and honey in a small saucepan over medium-high heat and bring to a boil
- Remove from heat. Then, reduce the heat to low and simmer for about 5 minutes, mashing the berries with a fork the entire time. Transfer the sauce to a large mixing bowl and let it to cool fully
- Using a thin knife, run it around the sides of the pan and carefully lift and remove the cake from the pan once it has cooled completely. If preferred, sprinkle with powdered sugar and serve with strawberry sauce, whipped cream, and fresh berries. Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Using a thin knife, run it around the sides of the pan and carefully lift and remove the cake from the pan once it has been absolutely cool. If preferred, dust with powdered sugar before serving with strawberry sauce, whipped cream, and fresh berries. Refrigerate any leftover cake for up to 5 days after it has been covered.
- The first step is to advertise. Step 2: To prepare the cake, weigh or softly spoon the flour into a dry measuring cup and level with a knife before proceeding. Flour and 3/4 cup superfine sugar should be sifted together. To make the egg whites frothy, place them in a large mixing basin and beat them with a mixer on medium-low speed for about 1 1/2 minutes. In a medium-sized mixing bowl, combine the cream of tartar and salt
- Beat until soft peaks form (about 2 minutes). Increase the mixer speed to medium-high and gradually add the remaining 3/4 cup superfine sugar, 1 tablespoon at a time, beating until medium peaks form (approximately 3 minutes) (about 2 minutes). Don’t go overboard with your enthusiasm. In a separate bowl, whisk together 1 1/2 teaspoons vanilla until well blended. Step 4: Sift 1/4 cup of the flour mixture over the egg white mixture and gently fold it in until it is well incorporated. Then, 1/4 cup at a time, repeat the operation with the remaining flour mixture. Step 5: Spoon the batter into a 10-inch tube pan that has not been oiled and distribute evenly. Bake for 40 minutes at 350 degrees, or until the cake springs back when lightly touched. Inverting the pan over the neck of a glass bottle will allow the cake to cool entirely. Using a narrow metal spatula, loosen the cake off the edges of the pan. Invert the cake onto a dish, then invert it again. Step 6: To make the sauce, combine the milk and half-and-half in a small heavy saucepan
- Stir in 2 tablespoons granulated sugar, a dash of salt, and the chocolate chips until well combined. Heat the milk mixture over medium heat, stirring constantly, until small bubbles appear around the edge and the chocolate melts and the liquid becomes smooth (do not boil). In a medium-sized mixing basin, combine the remaining 2 tablespoons granulated sugar, cornstarch, and egg yolk
- Whisk well to combine. Slowly add the heated milk mixture to the egg mixture, whisking constantly throughout the process. Bring the milk mixture back to a boil in the pan. Cook, stirring continually, over medium-low heat until the mixture comes to a boil. Remove the pan from the heat. 1/4 teaspoon vanilla extract should be added at this point. Warm sauce should be served beside the cake.
Per serving: 213 calories; fat 3.4 grams; saturated fat 1.9 grams; mono fat 0.8 grams; poly fat 0.2 grams; protein 5.6 grams; carbs 41.3 grams; fiber 0.6 grams; cholesterol 19 milligrams; iron 1.2 milligrams; sodium 125 milligrams; calcium 31 milligrams
Angel Food Cake with Blueberry Sauce
Since the beginning of our relationship, my husband has been requesting an Angel Food Cake similar to the one his mother used to prepare. I went into the kitchen with high intentions, purchasing a circular tube pan and doing extensive recipe research. For the past four years, this well-intentioned tube pan has been relegated to the back of my kitchen cupboard (okay, fine, maybe a smidge over 4 years). It must be stated, for the purpose of clarification, that when I began to research the appropriate technique to create an Angel Food Cake, I became a bit nervous.
- I briefly contemplated creating it in secret so that if it turned out to be a colossal failure, I could keep the proof hidden!
- The more I read, the more the round tube pan was relegated to the back of the cupboard, until yesterday, when I decided to don my big-girl apron and take on the task.
- Let me be the first to inform you that making Angel Food Cake is not as difficult as it appears.
- My cake had the proper amount of browning on the top and was delicious throughout the entire cake.
- It was a pleasant surprise.
- And it’s completely fat-free!
- It was wonderful, according to my spouse, who is a connoisseur in his own right.
- Exactly the right amount of sour and sweetness.
- I looked through several Angel Food Cake recipes in both my antique and modern cookbooks before landing on one from Betty Crocker’s Cookbook, 1984 edition, which I found on the internet.
I’ve included all of the additional knowledge and advice that I’ve learned from my thorough study in the hopes that your first (or future) attempt will be a successful one! Print
A light, sweet, and moist angel food cake, this is a must-try! It is naturally fat-free, and it is much simpler to prepare than you may imagine!
- 1 cup cupcake flour
- 1 12 cups powdered sugar
- 1 12 cups egg whites (about 9 – 12 eggs)
- 1 12 teaspoons cream of tartar
- 1 cup granulated sugar
- 14 teaspoons salt
- 1 12 teaspoonsvanilla (high quality)
- 12 teaspoon almond extract (high quality)
- 1 12 teaspoonsalmond extract (high quality)
- 1 12 teaspoonsvanilla (high
- Separate your egg whites from your egg yolks about an hour before you want to start baking the cake. Cover the yolks with water and place them in the refrigerator until needed. Allow the egg whites to come up to room temperature in a measuring cup or small bowl first. Preheat the oven to 375°F and position the center shelf in the oven. Some people believe that the lowest rack is the greatest, but I believe that it browns the bottom too much. Set aside the flour and powdered sugar after sifting them together four times
- I prefer to measure out all of my other ingredients ahead of time so that they are ready (mis en place) for cakes that require exact timing. In the bowl of a stand or hand mixer, whisk together the egg whites and cream of tartar until frothy and the cream of tartar is uniformly distributed throughout the whites. On high speed, beat in the sugar, 2 tablespoons at a time, until the mixture is firm and shiny. With the last addition of sugar, add the extracts and salt to taste. My peaks were little less rigid than genuine stiff peaks, but the cake still turned out fantastic, so don’t be too concerned
- Still, true stiff peaks are preferable. Remove the bowl from the stand mixer and sprinkle the flour-sugar mixture over the meringue, 14 cup at a time, folding it just until the flour-sugar mixture disappears
- Remove the bowl from the stand mixer. Pour the batter into a 10 1/4-inch tube pan that has not been oiled. To settle the batter, lightly tap it on the counter with a metal spatula to make a gentle cut through it. Bake for 30 to 40 minutes, or until the cracks feel dry and the top springs back when lightly touched. When a tester pushed into one of the gaps came out with only a few adhering crumbs, I knew it was time to remove mine. Although the fissures did not appear to be totally dry at this stage, I was afraid about overbaking them. After inverting the pan onto the bottle, allow it to cool completely. To remove the cake from the pan, gently push an icing spatula against the edges of the pan and delicately cut all the way around. To cut around the central tube, use a little thin knife or a cake tester to make a clean cut. Using a baking rack, gently flip the cake over, remove the pan, and carefully turn the cake right side up with your hands. It should have the sensation of being as light as air
- Serve with powdered sugar, fresh strawberries (my husband’s favorite), or my own fresh blueberry sauce (recipe follows) to finish.
- Calories: 115 calories per slice
- Fat: 0 grams of fat
- Carbs: 115 calories per slice
A simple and delectable blueberry sauce that can be made with either fresh or frozen berries is shown here. Pour this flexible sauce over angel food cake, yogurt, ice cream, and a variety of other desserts.
- Fresh or frozen blueberries
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons granulated sugar
- 12 cup water
- 12 teaspoon cornstarch combined with 2 teaspoons water
- 2 cups fresh or frozen blueberries
- Fresh or frozen blueberries
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons granulated sugar
- 12 cup water
- 12 teaspoon cornstarch combined with 2 teaspoons water
Note: If you are pressed for time, you may use only enough water to dissolve the sugar and simmer the blueberries until they are warm instead of the entire recipe. Although the sauce may not have the same consistency as when cornstarch is added, it will taste just as good!
16 Angel Food Cake Toppings
Served warm, angel food cake is delightfully sweet, rich, and absolutely divine. But, what do you add on top of it, exactly? To make your angel food cake into an outstanding treat, try one of the 16 toppings on this list. Because it is so airy, cloud-like, and downright ethereal, this simple delicacy is possibly the most properly titled food in history. Would you want to bookmark this blog post? Enter your your address here, and we’ll send you the article right to your inbox! Angel food cake, despite its incredible flavor, is a fairly easy treat to prepare and serve.
Your ordinary dessert may be transformed into a magnificent piece of cake in a variety of inventive ways.
Recipe for Strawberry Short Cake, made using Angel Food Cake and strawberry sauce.
1. Strawberries and Cream
The classic angel food cake recipe. When I was growing up, this was one of my mother’s go-to sweets, and it never fails to please! Fresh strawberries and whipped cream are layered on top of a light and fluffy cake. The situation cannot be much better than this.
2. Chocolate Ganache
It’s impossible to go wrong with chocolate sponge cake when it comes to making it. So, turn a plain angel food cake into a Boston Cream Pie with a little creativity! Slice the cake in half horizontally and add some vanilla custard on top of the first layer to make a sandwich. Place the second layer on top of the first and drizzle the entire cake with a delicious chocolate ganache. Fantastic.
3. Lemon Curd and Meringue
These two flavors are a marriage made in heaven, and when combined in an angel food cake, you get a treat that will have you drooling. It’s also really simple to put together! Simply cut the cake in half horizontally and add some lemon curd on top of the first layer to assemble. Place the second layer on top of the first and distribute the meringue deliciousness evenly over the entire cake.
Take a look at this delicious icing that will make you go nuts!
Cook some bananas in a pan with brown sugar, butter, and cinnamon until they are soft. What you’ll get are some very delicious caramelized bananas! Add a couple slices of these bad boys on a slice of angel food cake for a treat that will be remembered for a long time.
5. Fresh Berries
Fruit is a simple way to dress up a plain dessert, and fresh berries are the way to go if you want to keep it simple. You may use blueberries, raspberries, or whatever berries you have on hand, but my favorite is strawberry. Flavor the berries with a delicious balsamic butter combination to enhance their tastes. Mix in liquor of your choosing. Alternatively, you could do what I do and top it with fluffy whipped cream! Regardless of which one you select, remember to snap a photo and share it on Instagram before you dig in!
6. Mocha Ganache
This one is for all of you coffee enthusiasts out there! Make your angel food cake even more exciting by infusing it with powerful and decadent mocha flavour.
7. Caramel Macchiato
A caramel macchiato-flavored angel food cake comes to mind while we’re on the subject of coffee. Angel food cake has a delicate sweetness to it, making it the ideal basis for a powerful espresso taste and a thick layer of creamy caramel sauce to rest on top. This version is so decadent that Starbucks may be tempted to steal the concept! You can find the recipe here.
Angel food cake is delicious, but cheesecake is much better. As a result, why not mix them to create one outstanding dessert? To create it, just break up the angel food cake and mix it into a no-bake cheesecake mixture until combined. Spread the mixture into a 9-by-13-inch baking dish that has not been oiled and top with your choice berries. Refrigerate for at least 2 hours before serving. Would you want to bookmark this blog post? Enter your your address here, and we’ll send you the article right to your inbox!
9. French Toast
Who thinks angel food cake is just suitable for dessert purposes? By dipping it in an egg and milk mixture and frying it, you can turn it into a delectable morning treat! French toast angel food cake is completed with a dab of whipped cream and fresh berries, and it is really delicious.
10. Ice Cream
This is a simple and effective approach to make your angel food cake even more delicious! Everything is completed by simply topping it with a scoop or two of your favorite ice cream. Alternatively, you can take it to the next level by decorating the top with cherries, whipped cream, toasted almonds, marshmallows, and sprinkles.
11. Coconut and Greek Yogurt
By infusing your angel food cake with delicious shredded toasted coconut, you may transform it into a tropical dessert! It adds a lovely crunch to the cake, which contrasts nicely with the cake’s overall softness. To finish it off, drizzle it with a very fresh and tangy Greek yogurt icing. What a delicious and refreshing summer treat!
Consider this: layers of angel food cake, vanilla pudding, and fresh berries on a bed of fresh berries. It really seems like a delicious trifle, don’t you think? It’s also very simple to make! It’s as simple as putting the layers together and you’re done. The process cannot be any simpler than this.
13. Nutella and Mascarpone
Is it possible to combine hazelnuts with cheese?
Please accept my invitation! Fill your angel food cake with large amounts of Nutella sauce and top it with mascarpone whipped cream for a decadent dessert! This is a winning combo.
Buttercream is a classic icing that goes well with practically any type of cake, and angel food cake is no exception. Prepare the cake by sprinkling it with simple syrup before baking it. Then, using buttercream, decorate it. It’s time to get creative with it by using a spoon, fork, or cake piping to make it seem even more appealing. You may be as imaginative as you want! To make it more fancier, sprinkle it with roasted almonds or shredded coconut before serving.
15. Pineapple Whip
Buttercream is a classic icing that goes well with practically any cake, and angel food cake is no exception to this rule. Simple syrup should be used to prepare the cake. Buttercream should be used to finish it. It’s time to get creative with it by using a spoon, fork, or cake piping to make it seem even more spectacular. Make use of your imagination! If you want to make it more nicer, top it with roasted nuts or shredded coconut.
16. Grilled Cake
This isn’t quite a ‘topping,’ but we couldn’t conclude the list without including this proposal, so please bear with us. It’s possible that your grill has only ever experienced steaks, hamburgers, and eggplant, but you might consider exposing it to angel food cake as well. You are correct in that putting slices of cake under the grill for a few minutes will give it an appealing char and smokey flavor that is oh so perfectly delightful. Adding some berries that have been steeped in alcohol completes this delectable dish.
16 Angel Food Cake Toppings
To make your angel food cake into an outstanding treat, try one of the 16 toppings on this list.
- To make your angel food cake into a memorable dessert, try one of these 16 delicious toppings.
- Choose your favorite angel food cake toppers from a variety of options. Alternatively, mix a handful of your favorite desserts for the ultimate treat.
Chocolate Angel Food Cake With Vanilla Sauce
Angel food cake toppings may be customized to suit your tastes. Alternatively, mix a handful of your favorite desserts for the ultimate treat;
- 140 ounces powdered sugar
- 140 ounces cake flour
- 14 ounces unsweetened cocoa powder
- 2 cups egg whites (approximately 12 eggs)
- 14 teaspoon salt
- 114 teaspoons cream of tartar
- 114 cups granulated sugar
- 1 teaspoon strong coffee, cold
Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the powdered sugar, cake flour, and cocoa. Set the mixture aside after sifting it twice. In a large mixing bowl, using an electric mixer on high speed, whip the egg whites, salt, and cream of tartar until firm peaks form. While continuing to mix, fold in 2 tablespoons of white sugar at a time until well incorporated. Fold in the flour mixture, a bit at a time, until it is completely absorbed. Add in the vanilla extract.
Approximately 1 hour, or until the cake springs back when lightly pressed, at 325 degrees Fahrenheit.
Remove the cake from the pan by loosening the edges with a knife and pushing out the bottom to release it onto a dish.
Vanilla Custard should be drizzled on top (recipe follows).
- 2 cups whole milk, 2 whole eggs, 12 cup white sugar, and 1 teaspoon vanilla essence are used.
The milk should be heated in a small saucepan over medium heat until it is just ready to simmer. Remove the pan from the heat and set it aside. If a skin has developed on the surface of the milk, scrape it off. Combine the eggs and sugar in a large mixing bowl until thick. The sugar mixture should be stirred constantly as hot milk is progressively poured into it.
Continue cooking over low heat, stirring with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. Remove from the heat and set aside. Remove the pan from the heat and add the vanilla essence. Transfer to a large mixing bowl and refrigerate until ready to serve.
Strawberry Sauce for Angel Food Cake
Valentine’s Day has come and gone, and it is now time to think about spring. When I think about spring and summer, the first thing that comes to mind is the garden. After a one-year hiatus, we are resuming our garden planting this year. We had a well-deserved break from the garden last year, but I’m itching to get my hands on some fresh vegetables once more. In addition, I’m looking forward to having fresh strawberries blooming in my own garden. I’m planning to prepare a lot more home-grown meals this summer, from rearing chickens now and perhaps receiving many eggs to growing all of our own vegetables and other fruit in our garden.
- This is something they really like doing, unless they come upon a bug.
- I decided to experiment with a lovely strawberry sauce for angel food cake over the weekend, and it turned out so well that I’m even more excited to make it again this summer with fresh strawberries.
- Is your mouth watering at this point?
- All you need for this recipe is strawberries, sugar, a small amount of cornstarch, vanilla, and of course a little water to get it started.
- It’s a fantastic recipe to learn since you can use it to make a number of foods, such as blueberry sauce, using it.
- Don’t you think it’s possible that I’ll need to have a party?
- Are you ready to take a mouthful of this strawberry sauce for angel food cake right now?
38 angel food cake toppings to embellish your favorite dessert!
Slicing an angel food cake brings back happy memories of spending time with my mother. When I was a youngster, this dish was usually on display with the other holiday treats. It has a soft and fluffy feel about it. It’s a little bit of bliss, that’s all it is! Aside from its outstanding flavor, the dish is made using basic components that are likely to be found in the kitchen, such as eggwhites, cake flour, and sugar, among others. The popularity of angel food cake has grown throughout time, with numerous pastry lovers developing new varieties of the classic dish and embellishing them with decorations that bring more texture and taste to the dessert.
You’ll be able to unlock them all today, so get ready!
Angel food cake sauces
If you’re new to pastry and aren’t sure what to offer with angel food cake, starting with sauces is the best bet for getting started. I’ve included a couple of my favorite angel food cake sauces below, which will make a significant difference in the flavor of your favorite dessert. Just bear in mind that picking a sauce should be based on your personal preferences and wants. To make my cake even lighter and fluffier, I always like the concept of mixing cream with chocolate (chocolate ganache) to make it even more light and fluffy.
The lemon dessert sauce is another excellent topping for angel food cakes that should not be overlooked. Incorporating them into desserts such as cake, bread pudding, pancakes, and even ice cream is really delectable.
- Chocolate ganache, Nutella ganache, Lemon dessert sauce, Blackberry sauce, Chai spiced pear sauce, Coffee salted caramel sauce, Cherry sauce
Angel food cake fruit toppings
As an alternative to sauces, fruits make a fantastic complement to angel food cake! Every year, when strawberries are in season, I make a simple strawberry compote dish to enjoy. The fact that they are so adaptable means that they go with practically anything. So, what do you think of putting them on top of an angel food cake? That can’t be bad, can it? If you’re looking to include a sweet and tangy taste profile into your cake, sautéed apples, mango, and pineapple are also excellent possibilities.
- Pineapple topping, sauteed apples, fruit and nut topping, peach compote, mango topping, and pistachio caramel sauce are some of the toppings you may make with this recipe.
Creamy angel food cake toppings
That creamy and mouth-watering icing on top of the angel food cake would not be complete without it. And one of those frostings is caramel icing frosting! This frosting is made with only a few basic components, including butter, vanilla extract, caramel, heavy whipping cream, and powdered sugar, to create a delicious result. It’s also really simple to put together! However, if you are not a fan of caramel flavor, you could want to try this marshmallow buttercream frosting. It has a sweet flavor and a light and fluffy texture, thanks to the use of butter, vanilla extract, powdered sugar, and marshmallow fluff in its preparation.
Take a look at some more of these creamy angel food cake garnishes:
- Sugar cookies with caramel buttercream frosting, peanut butter icing, peppermint whipped cream frosting, marshmallow buttercream frosting, lemon buttercream frosting, cinnamon roll icing, and German buttercream
Savory angel food cake toppings
Have you ever considered sprinkling cranberry pear sauce on top of your favorite angel food cake before baking it? If you haven’t already, this is an excellent place to begin! With cranberry pear sauce, you may infuse your cake with both sweet and salty flavors. The maple syrup and juicy pears in this dish provide the sweetness; there is no processed sugar in this recipe! Having tasted it, you will almost certainly never purchase another bottle of store-bought cranberry sauce in your life!
- Cake with maple bacon frosting, wine-soaked berries, cranberry-pear sauce, balsamic berry sauce, cranberry sauce with dried figs and orange, and honey glaze
Unique angel food cake recipes
You certainly enjoy your angel food cakes topped with chocolate ganache or caramel icing frosting, but a true sweet tooth shouldn’t stop at there. Who would have thought that deep-frying angel food cake would make the dessert even more delicious? With these churro bits, you can take your favorite cake to a whole new level. Sugar and cinnamon cookies are covered with a delicious glaze in this recipe. It’s really good! So the next time you have leftover angel food cake, you’ll know what to do with them!
- Angel food cake churro bits, blueberry lemon angel food cake, Tiramisu trifle, pineapple angel food cake, angel food cupcakes, and angel food cake cookies are some of the dessert options. Strawberry jello and angel food cake are on the menu. Angel food cake made with pumpkin
- Angel toffee dessert
The bottom line
Angel food cake is no longer a bore! Choosing the toppings for your angel food cake should be a reflection of your preferences and requirements. For myself, I always go for a chocolate ganache and caramel buttercream icing combination. What are your thoughts? In the hopes of making you understand how much you should be experimenting with your favorite dessert, I’ve compiled a list of ideas.
- Cake with Nutella ganache sauce, Chocolate ganache, Lemon dessert sauce, Blackberry sauce, Chai spiced pear sauce, Coffee salted caramel sauce, Cherry sauce, Pineapple topping, Sauteed apples, Fruit and nut topping, Peach compote, Mango topping, Caramel buttercream frosting, Peanut butter icing, Lemon buttercream frosting, Cinnamon roll icing, and Pistachio caramel sauce. Balsamic berries sauce, cranberry-pear sauce, and wine-soaked strawberries Honey glaze
- Cranberry sauce with dried figs and orange
- Tiramisu trifle with angel food cake
- Pineapple angel food cake
- Angel food cupcakes with angel food cake
- Angel toffee dessert
- Angel toffee dessert with angel food cake
- Angel toffee dessert with angel toffee dessert.
- Make a choice between two toppings and place them on top of your angel food cake
- Other angel food cake recipes may be found online.
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Angel Food Cake (Light & Fluffy)
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Angel Food Cake Video Tutorial
Let’s get this party started. First and foremost, here is a video instruction in which I guide you through each step in detail. Although the processes and components are quite easy, it’s always great to have a clear visual representation of what you’re doing.
6 Angel Food Cake Ingredients
In order to prepare angel food cake, you only need six ingredients. Understand that although though there are just a few components, each one is critical to the final taste and texture of the cake. Here’s how it’s broken down:
- A granulated sugar base is used in the preparation of this dish. Pulse it in a food processor until it becomes superfine sugar, then set it aside. When it comes to providing ideal structure for angel food cake, superfine sugar granules are the finest choice. It is neither as coarse nor as fine as granulated sugar, nor is it as coarse nor as fine as confectioners’ sugar. In this recipe, granulated sugar is just too coarse, while confectioners’ sugar dissolves in the egg whites far too rapidly
- Cake Flour: Cake flour is a low-protein flour that produces a delicate angel food cake when mixed with water. It is not recommended to use all-purpose flour since the cake will taste like white bread. If you’re in a hurry, this cake flour alternative will do the trick. Real cake flour, on the other hand, is great. Salt enhances the taste of foods. Egg whites (also known as egg whites): The absence of baking powder and baking soda will be immediately apparent. The egg whites are essentially the only leavening component in the cake, and they are responsible for all of the cake’s rise. Make sure to use freshly separated eggs because they aerate the most effectively. Egg whites from cartons or egg whites that have been frozen may not expand as much during the whipping process, which can have a detrimental effect on the rise of your cake and cause it to sink. Making lemon curd and serving it with the cake will use up a lot of the extra egg yolks. Cream of Tartar: Cream of tartar is an acid that serves to stabilize the beaten egg whites, exactly as it does in my chocolate swirled meringue cookies (see recipe below). The cake would crumble if it didn’t have it. Other acids, such as lemon juice, can be used, although they are not nearly as efficient as acetic acid in reducing inflammation. Cream of tartar may be found in the spice section of the grocery store and is a typical baking ingredient. I have a lot of recipes that call for it. Vanilla Extract: Enhances the taste.
How to Make Perfect Angel Food Cake
I’m positive that this will be the most delicious angel food cake you’ve ever had the pleasure of tasting. You will not be able to attain angel food cake perfection unless you strictly adhere to the directions in this recipe.
- Pulse the granulated sugar until it is superfine sugar in consistency. Use a food processor or a blender to do this. 1 cup of the superfine sugar should be set aside. You’ll incorporate it into the egg whites. Toss the cake flour and salt into the food processor and pulse until combined. Pulse them in a food processor with the remaining sugar. The dry components are aerated as a result. Combine the egg whites and cream of tartar in a mixing bowl. Using a medium-low speed, whip the mixture until frothy. 1 cup of superfine sugar should be added slowly. Increase the speed of the mixer to medium-high and slowly pour in the superfine sugar that you placed aside. Soft peaks can be achieved via beating. Soft and lofty peaks should be achieved by whipping the egg whites, cream of tartar, and superfine sugar until they are soft and lofty. This should take no more than 5 minutes. After that, you may add the vanilla extract. Dry ingredients should be sifted and folded in. Sift and fold in the dry ingredients in three additions
- Pour/spread the batter into a tube pan and bake for 30 minutes. It is not necessary to oil the tube pan. By greasing the pan, the batter will slide down the edges of the pan, preventing the batter from rising correctly. If you’ve already oiled it, wash it thoroughly and wipe it clean
- If not, grease it again. Preheat the oven to 325°F (163°C). A higher temperature will result in the cake not being adequately cooked. Turn the wire rack upside down to cool. If the cake is allowed to cool standing, the weight of the cake will crush it. Refrigerate it upside-down on a cooling rack to ensure that it retains its form and that air can reach it
- To remove the tension, run a tiny knife over the edges. Also, tapping the pan on the counter a few times can aid in loosening the cake. Using a serrated knife, cut the vegetables. The cake is squished with a typical sharp knife.
Reprocess the granulated sugar until it is very fine. Use a food processor or a blender to make your smoothies. 1 cup of the superfine sugar should be set away for later use if necessary. To make the egg whites, you’ll whisk in the powdered sugar. In a food processor, combine the cake flour and salt. Add the remaining sugar and pulse until well combined. The dry components are aerated as a result; Combine the egg whites and the cream of tartar in a mixing bowl until well combined. Using a medium-low speed, whip the mixture until frothy; 1 cup of superfine sugar should be added in little amounts at a time.
- Soft peaks can be achieved by beating the mixture.
- For at least 5 minutes, you will be required to complete this task Afterwards, include the vanilla extract.
- 3 times through the dry ingredients, sift and fold in; Into a tube pan, pour or distribute batter.
- By greasing the pan, the batter will slide down the edges of the pan, preventing the batter from rising fully.
- Cooking at a higher temperature will result in the cake not being thoroughly cooked.
- It is possible that the cake will collapse if left to cool standing.
- To help loosen the cake, tap the pan on the counter a couple of times.
- The cake is squished with a standard, sharp knife.
Soft Peaks, Not Stiff Peaks
Remember to whisk the egg whites into soft peaks before using them. (As depicted in the image above.) Soft peaks are unable to maintain their form under pressure. Instead, after a few seconds, they “wilt” and disappear back into the mixture. Because they will continue to expand in the oven, soft peaks are the best consistency for a cake batter. A stiff peak on the other hand indicates that the egg whites have been over-whipped for the angel food cake and will most likely collapse in the oven during baking.
Any fat that remains in the egg whites might prevent them from producing any peaks at all.
So that if the yolk breaks, it does not break straight in the mixing bowl, it is less damaging.
Aim to keep as much of the whipped volume as possible during the process.
The Magic is in the Details
There is a lot of material in this post, so here is a fast overview of all of the most significant success suggestions I’ve shared with you thus far. It’s important to remember that the devil is in the details.
- Use egg whites that have been freshly separated
- Pulverize granulated sugar until it becomes superfine sugar. Egg whites should be whipped into gentle peaks, not firm peaks. Sift the dry ingredients together and gently fold them in. It is not necessary to oil the tube pan. Turn the cake upside down on a wire rack to cool completely. When slicing, use a serrated knife.
- Food processors are available in a variety of pricing ranges. You may use a smallninja, a large food processor, or even a blender to make this recipe. Egg Separator– This is a relatively inexpensive, yet really useful, tool. Fine mesh strainer (Sieve/Sifter)
- Tube Pan
- Cooling Rack
- Stand Mixer or Hand Mixer
Do you want to know how to create angel food cupcakes? I’ve taken care of everything. Rather than being hidden behind a layer of icing, angel food cake is delicious when served with fresh berries and a generous scoop of whipped cream. You may also use confectioners’ sugar to sprinkle on top of the finished product. This cake, made with fresh berries and cream, will satisfy your craving for these flavors. (Which, if I’m being really honest, isn’t quite as complicated as this cake!) I get what you’re thinking: is this cake really worth all of this effort?
Angel food cake has a texture that is unlike any other, and once you’ve gone through the procedure, you’ll realize that it isn’t that difficult to make–just it’s a bit particular about the ingredients.
This ideal angel food cake is made with only six ingredients and bakes up tall, light, and fluffy. For the best results, make sure you read the recipe thoroughly before starting and that you have all of your ingredients ready to go. Enjoy!
- 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
- 1 and 3/4 cups (350g) granulated sugar *
- 1 cup+ 2 Tablespoons (133g) cake flour (spoonleveled)
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) with the oven rack in the lower middle position. To make the sugar powdery, pulse it in a food processor or blender until it is fine and powdery. Remove 1 cup of the mixture and put it aside for use in step 3
- Retain the remainder of the mixture in the food processor. Toss the cake flour and salt into the food processor and pulse until combined. Mix sugar, flour, and salt in a food processor until aerated and light
- Pulse 5-10 times. Hand-beat the egg whites and cream of tartar together in a large mixing bowl on low speed for about 1 minute, or use a stand mixer fitted with a whisk attachment to whip them together on high speed for 2 minutes. Increase the heat to medium-high and gradually add the 1 cup of sugar that you had placed aside. Whip for 5-6 minutes, or until soft peaks begin to develop. For a visual representation, please see the images and video above. Add in the vanilla extract and mix just until it is all blended
- Slowly sift the flour mixture into the egg white mixture through a fine mesh strainer in three additions, gently folding each addition in with a rubber spatula after each addition. Don’t add the flour mixture all at once to prevent collapsing the cake or creating a thick cake. Sift in multiple additions, folding them in very slowly. This is really crucial! Pour and distribute the batter into a 9 or 10 inch tube pan that has not been oiled. The pan should be moved about on the counter to level down its surface. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Halfway through the baking process, rotate the pan. During the baking process, the cake will rise to great heights. Remove the cake from the oven and let it to cool fully upside-down on a wire rack for about 3 hours, or until totally set. (Turn the tube pan upside-down so that the bottom of the pan is right-side up, as seen in the photo and video above.) As soon as the cake has been allowed to cool completely, run a small knife around its edges and gently tap it against a counter until the cake comes loose. Confectioners’ sugar might be sprinkled on top if desired. Using a sharp serrated knife, cut the cake into slices. Cake may be readily squished with ordinary cutlery. Serve with whipped cream and fresh berries on the side, if desired. Leftovers can be kept in the refrigerator for up to five days.
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) with the oven rack in the lower middle position, and set aside. Pulse the sugar until it is fine and powdered in a food processor or blender. Step 3 will require 1 cup of the mixture, so set it aside for now. Leave the remainder in the food processor. Then, in a food processor, combine the cake flour and salt. To make the mixture aerated and light, pulse it 5-10 times until it is well combined. Hand-beat the egg whites and cream of tartar together in a large mixing bowl on low speed for about 1 minute, or use a stand mixer fitted with a whisk attachment to whip them until frothy. Adjust heat to medium and carefully drizzle in the 1 cup of sugar you left out earlier. Whip for 5-6 minutes, or until soft peaks form. For a visual representation, see the images and video above. Then add the vanilla essence and mix just until it is well mixed. Slowly sift the flour mixture into the egg white mixture through a fine mesh strainer in three additions, gently folding in between each addition using a rubber spatula. It is important not to add the flour mixture all at once in order to prevent deflating the cake or making a thick cake. Incorporate multiple additions by sifting and folding very slowly. What a critical point! Prepare a 9 or 10 inch tube pan by pouring and spreading the batter in it without using any oil or butter. The pan should be moved about on the counter to smooth off any rough edges. Baking time is around 40-45 minutes, depending on the size of the cake pan. Halfway through baking, rotate the pan. During the baking process, the cake will rise to great height. When you remove it from the oven, turn it upside-down on a wire rack to cool fully, which should take approximately three hours. As seen in the photo and video above, the tube pan should be turned upside down so that the bottom of the tube pan is right-side up. Allowing the cake to cool completely, run a small knife along the sides and gently tap the pan against the counter until the cake comes loose. Confectioners’ sugar can be added if desired. Serrated knife is used to cut the cake into pieces. Cakes may be readily squished with ordinary blades, as shown below. Decorate the top of the cake with freshly picked strawberries and whipped cream
- You may keep leftovers in the fridge for up to 5 days.
Preheat the oven to 325°F (163°C) with the rack in the lower middle position. Pulse the sugar in a food processor or blender until it is fine and powdery. Remove 1 cup of the mixture and put it aside for use in step 3; leave the remainder in the food processor. Toss the cake flour and salt into the food processor and blend until smooth. Pulse the mixture 5-10 times until it is aerated and light in texture. Whisk the egg whites and cream of tartar together in a large mixing bowl on medium-low speed with a hand mixer or a stand mixer fitted with a whisk attachment until frothy, about 1 minute.
- Whip for about 5-6 minutes, or until soft peaks form.
- Add in the vanilla extract and mix just until it is well mixed.
- Do not add the flour mixture all at once to prevent deflating the cake or creating a thick cake.
- This is critical!
- Shimmy the pan on the counter a few times to level down the top; Bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
- During baking, the cake will rise to great heights.
(Turn the tube pan upside down so that the bottom of the pan is right-side up, as seen in the photo and video above.) Allowing the cake to cool completely, run a tiny knife along the sides and gently tap the pan against the counter until the cake comes loose; Confectioners’ sugar may be sprinkled on top if desired.
Cakes may be readily squished with ordinary blades.
Angel Food Cake with Summer Berry Sauce
Brenda Scoreon contributed to this article. The 12th of July, 2010 (updated January 12, 2021) This post may contain affiliate links to Amazon or other third-party vendors. Because I am an Amazon Associate, I receive money when people make eligible purchases. This light and fluffyAngel Food Cakeis topped with a summery sauce prepared from your favorite berries and served warm. It’s the ideal summer cake recipe, especially when topped with a dab of whipped cream.
Homemade Angel Food Cake with Summer Berry Sauce
In the course of creating this angel food cake, a steady stream of memories flooded in and out of my mind. Their presence was almost strange, interfering with my perception and making me question whether I was in the past or the present. I enjoyed the preparation, the beautiful almond aroma and flavor, and the banter with my own daughter while working in the kitchen. I had flashbacks of being in the kitchen with Mom, creating this cake, and they were all so vivid. My mind immediately goes to the harvest gold worktops, the squarish beige stand mixer in the corner, the gold Tupperware measuring cups, and the tarnished metal measuring spoons that were used.
And the perfume fills the entire house with a beautiful scent.
I grabbed my Betty Crocker cookbook off the shelf, put on some music, and started to work separating eggs and making omelets.
Everything about this cake was delicious, from beating the meringue to carefully mixing the batter to watching the almond-scented cake cool upside down on a rack.
And, to be quite honest, I’ve purchased my fair share of low-cost angel food cakes from the bakery section of my local grocery store.
This cake was a huge hit with both of our daughters.
And it was the ideal way to round off a sunny day spent on the deck with companions.
Do you have any fond recollections of angel food cake?
Do you bake something in your own kitchen that reminds you of delicious memories from a long time ago?
I would much appreciate hearing from you!
- A mixture of 1 1/2 cups powdered sugar, 1 cup cake flour, 1 1/2 cups egg whites (from around 11-12 large eggs), 1 1/2 teaspoons cream of tartar, 1 cup granulated sugar, 2 teaspoons pure vanilla, 1/2 teaspoon almond extract, 1/4 teaspoon salt
For the Summer Berry Sauce
- 2 quarts fresh raspberries or strawberries, blueberries, or blackberries, with stems removed and drained
- 2 cups frozen raspberries or strawberries
- 1/4 to 1/3 cup superfine sugar (modify according to the sweetness of your berries)
- 1/4 to 1/3 cup butter (adjust according to the sweetness of your berries)
- Orange juice (quarter cup freshly squeezed)
- 1 teaspoon orange zest
- Reduce the temperature of the oven by turning the rack to the bottom position. Preheat the oven to 375°. Combine the powdered sugar and the flour. In a medium-sized mixing basin, whisk together the egg whites and cream of tartar until frothy. In order for the egg whites to whip well, the mixing bowl and beaters must be clean and dry, since even a small amount of oil or egg yolk will prevent them from whipping correctly. 2 tablespoons at a time, beat in granulated sugar on high speed until well combined, adding the vanilla, almond extract, and salt with the final addition of sugar. Continue to beat until the mixture is firm and glossy. Do not underestimate the importance of a good score. You now have meringue on your hands. Gradually sprinkle the sugar-flour combination over the meringue, 1/4 cup at a time, gently folding it in until all of the sugar-flour mixture is gone. Overfolding can cause the egg whites to break down, resulting in a cake that is dense. Pour the batter into a 10-by-4-inch tube pan that has not been oiled. To smooth out the batter, use a butter knife to lightly cut through it. Bake for 30 to 35 minutes, or until cracks in the cake feel dry to the touch and the top bounces back when softly pressed. Turn the pan upside down onto a bottle neck or metal funnel as soon as possible. (A cake that peels apart and/or falls out of the pan is underbaked.)
- Allow for 2 hours or until the cake is totally cold before serving. Remove the cake from the pan by gently sliding a knife along the edge of the cake.
For the Summer Berry Sauce
- Reduce the temperature of the oven by placing the rack at the bottom. Oven should be preheated at 375 degrees. Combine powdered sugar and flour in a large mixing bowl until smooth. In a medium-sized mixing basin, whisk the egg whites and cream of tartar until frothy. If you have any oil or egg yolk in your bowl or on your beaters, this will hinder the egg whites from whipping correctly. Make sure your bowl and beaters are clean and dry before beginning. On a high speed, beat in the granulated sugar, 2 tablespoons at a time, beating in the vanilla, almond extract, and salt after each addition of the sugar. Repeat the beating process until the mixture is firm and shiny. Do not underestimate the importance of a positive attitude. It’s time to make meringue, right? Gradually sprinkle 1/4 cup at a time of the sugar-flour mixture over the meringue, gently folding it in until all of the sugar-flour mixture is gone. Overfolding can cause the egg whites to deflate, resulting in a cake that is dense and densely textured. Bake for 10 minutes at 350°F in a 10-by-4-inch tube pan that has not been oiled. Spread the batter evenly by gently cutting it with a butter knife. Baking time is 30 to 35 minutes, or until cracks in the cake feel dry to the touch and the top bounces back when gently pressed. Turn the pan upside down onto a metal funnel or a bottle neck as soon as it is finished cooking it. (A cake that pulls away from the edge of the pan and/or falls out of the pan has been undercooked.) Allow for 2 hours or until the cake is totally cold before cutting into pieces. To remove the cake from the pan, gently run a knife along its edge
Yield:16 Serving Size: 1Servings per container: Calories:167 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol:0mg Sodium:88mg Carbohydrates:37g Fiber:1g Sugar:29g Protein:4g Nutritionix calculates all of the nutritional information for you instantly. I am not a dietitian, therefore I cannot guarantee the correctness of this information. If your health is dependent on nutritional information, please recalculate with your own preferred calculator to ensure accuracy.
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