Tips for this recipe
To ensure the perfect rise, beat egg whites to stiff peaks but avoid overbeating. Sift cake flour before measuring it out and fold in gently into your batter to maintain airiness. Avoid any large lumps of sugar as they can hinder the meringue structure.
Why you will love this recipe
Angel Food Cake is a light, airy dessert with an elegant texture and subtle ginger spice that complements its sweetness beautifully. The cake’s simplicity allows for various flavor combinations to be incorporated easily. Additionally, it’s gluten-free when using the correct flour, making it suitable for a wide range of diets.
Ingredients
1 1/2 cups large egg whites (10 to 11)
1 tablespoon warm water
1 cup sifted cake flour (not self-rising; sift before measuring)
1 1/4 cups superfine granulated sugar
1 tablespoon ground ginger (optional)
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon salt
Special equipment:
10- by 4-inch tube pan with removable bottom
Stand mixer with paddle attachment
History of the recipe
The history of Angel Food Cake dates back to the late 19th century, originating from San Francisco’s bustling culinary scene. Initially a treat for celebrations and special occasions due to its complexity and cost, it later gained popularity as an accessible dessert during the early 20th century. The cake’s rise in fame can be attributed to its unique texture that contrasts sharply with denser traditional baked goods of the era.
Fun facts about this recipe
Did you know? Angel Food Cake is considered a “light” dessert, reflecting its low-fat content and absence of butter or oil. It’s named for its ethereal texture that resembles the delicate nature associated with angels. This cake was once known as “angel biscuits,” which were enjoyed during tea parties in Victorian England before being reimagined into today’s recipe we know and love.