Angel food cake There aren’t many ingredients needed. To get the right fluffy texture and taste, stick to the recipe exactly. That means no substituting whole wheat flour for cake flour or reducing the number of eggs.
Using Cold Eggs
The ideal egg temperature for angel food cake is about 60°F. Eggs that are too cold won’t whip as well, so take a dozen eggs out of the refrigerator about an hour before you bake.
Not Whipping the Egg Whites Correctly
Without yeast to act as a leavening agent, an angel food cake relies completely on the egg whites to rise. Whip the whites just until stiff peaks form. soft peaks ; whipping too much will make the cake chewy and dense. (This is not good!)
Stirring the Batter
When you go to dump the dry ingredients into your egg whites, it’s tempting to start stirring, the same way you would with any other cake batter. Instead, incorporate the flour into the whites with a rubber spatula, gently flipping the batter over.
New to this technique? Learn how to fold ingredients (it’s easy!).
Greasing the Pan
That may seem unbelievable, but it is real! The angel food cake must be able to adhere to the edges of the pan in order to rise correctly. If your pan is not coated, the batter will be unable to do so.
Not Using a Special Angel Food Cake Pan
If you’re serious about making angel food cake, you’ll need a good mold like this. angel food cake pan . Making this cake in a regular cake tin or even a Bundt pan will not yield the same airy results.
Opening the Oven
This is something we’re all guilty of. You want to check on the cake so you open the oven door every couple of minutes… but those changes in temperature can cause your cake to cook unevenly or even collapse. If you’re tempted to look while preparing this, don’t. chocolate angel cake , use the oven light.
Cooling the Cake Right-Side Up
This is an essential must. Every angel food cake must be cooled in the pan upside down. Why? Until the cake is completely cooled, its spongy structure hasn’t set. Flipping it upside down makes sure it doesn’t collapse during that process.
Some angel food cake pans feature feet, allowing you to simply turn the pan over to cool. If you have a pan without this feature, fit the hole of the pan over the neck of a bottle.
Using Any Ol’ Knife to Slice the Cake
While you typically want to use a sharp knife to slice most desserts , you’d want to take a fresh approach with angel food cake. To get nice slices of angel cake, grab your bread knife (or a good serrated knife). Use a gentle sawing motion to cut slices of this airy cake. This will aid in the preservation of the look and texture.
When it comes to angel food cakes, many of us think of a classic white cake topped with berries or a bit of whipped cream, but really angel food cakes can be so much more! You may fill these cakes with anything you like. sherbet , chocolate cream or lemon curd . And don’t forget that you can top angel food cakes with frosting and glazes. It’s all up to you!
What happens if you don’t turn angel food cake upside down?
Always chill your angel food cake with the open side down in the cake pan. Angel food cake will continue to set as it cools, and it can sink down in the pan and collapse if you don’t flip it to cool. After removing the angel food cake from the pan, cut it with a sharp knife.
What does inverting a cake mean?
The term invert is derived from the Latin word invertere, which meaning “to turn.” For example, you might invert a cake pan, turning it upside down on a plate in order to remove the cake.
Why shouldn’t you grease the sides of a pan for angel food cake?
The angel food cake tube pan should not be greased (one in which the center tube is higher than the walls of pan and the bottom is removable.) During rising, you want the batter to cling to the side. A oiled pan will prevent the batter from rising.
Why does angel food cake need a hole in the middle?
By sticking to the corners of the pan, the middle tube causes the cake batter to rise higher. Unlike other cake pans, the angel food cake pan should not be oiled. This provides a surface for the cake to crawl up, assisting it in rising.