Desserts > Dessert Techniques > Baking Techniques > Folding Ingredients (Light and Airy Desserts)

Angel Food Cake: The Art of Folding for Airiness

Angel Food Cake is a classic dessert that exemplifies the importance of folding ingredients correctly to achieve its signature light and airy texture. This recipe provides a step-by-step guide to mastering this technique, ensuring a perfect cake every time.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
12
Ingredients
  • 1 cup Cake Flour
  • 1 1/4 cups Granulated Sugar
  • 12 large Egg Whites
  • 1 1/2 teaspoons Cream of Tartar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract

Preparing the Pan

Do not grease the tube pan. Angel food cake relies on clinging to the sides of the pan to rise properly. Use an ungreased tube pan (10-inch diameter is ideal).

Sifting the Dry Ingredients

Sift together the cake flour and half of the granulated sugar (3/4 cup) at least three times. This aerates the flour and ensures even distribution of sugar, contributing to a lighter cake.

Whipping the Egg Whites

In a clean, dry mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining granulated sugar (1/2 cup), beating until stiff, glossy peaks form. Be careful not to overwhip, as this can make the cake tough.

Adding Extracts

Gently fold in the vanilla and almond extracts.

Folding the Dry Ingredients into the Wet Ingredients

This is the critical step. Gently fold the sifted flour mixture into the egg whites in four additions. Use a large rubber spatula and a light hand. Cut down through the batter, across the bottom of the bowl, and up and over, turning the bowl as you go. Avoid stirring or overmixing, which will deflate the egg whites and result in a dense cake. The goal is to incorporate the flour while maintaining the volume of the egg whites.

Baking

Pour the batter into the ungreased tube pan. Gently spread the batter evenly. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Cooling

Invert the pan immediately after removing it from the oven and let the cake cool completely upside down. This prevents the cake from collapsing. Once cooled, run a thin knife around the edges of the pan to release the cake.

Nutrition Facts Estimated per 100g of product

Calories: 250 kcal, Carbohydrates: 55g, Protein: 6g, Fat: 1g (Note: These are estimates and can vary based on specific ingredients used)

Other Important Considerations for Nutrition

Angel food cake is relatively low in fat compared to other cakes. Consider using sugar substitutes or reducing the sugar content slightly to further reduce the caloric intake. Serve with fresh fruit for added vitamins and minerals.

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FAQ

  • Why is it important not to grease the pan?

    Angel food cake needs to cling to the sides of the pan to rise properly. Grease prevents this adhesion, resulting in a flat or collapsed cake.
  • How do I know when the cake is properly folded?

    The batter should be evenly incorporated, with no streaks of flour remaining, but still light and airy. Avoid overmixing, which will deflate the egg whites.
  • Why invert the cake to cool?

    Inverting the cake allows gravity to help maintain its structure while it cools. This prevents the cake from collapsing under its own weight.