Angel Food Cake Recipe

by | Jun 12, 2023 | Cake, Cake Recipes, Recipes | 0 comments

angel food cake recipe

Angel food cake is a classic and beloved dessert with a rich history. This ethereal cake is known for its light and fluffy texture, delicate sweetness, and distinctive appearance. What sets angel food cake apart from other cakes is its unique preparation and ingredient list.

The origins of angel food cake can be traced back to the United States in the 19th century. It gained popularity during the Victorian era when the use of egg whites in baking became more widespread. Angel food cake gets its signature lightness and airy texture from a high proportion of whipped egg whites, which are carefully folded into the batter. This technique creates a delicate crumb that resembles the heavenly texture of angel’s wings, hence the name.

One interesting fact about angel food cake is that it is traditionally made without any fat, such as butter or oil. Instead, its structure and moisture come from the eggs and sugar in the recipe. Another unique aspect is the absence of leavening agents like baking powder or baking soda. The cake rises solely from the air trapped in the whipped egg whites.

Angel food cake is typically baked in a tube pan with a removable bottom. This allows for the cake to rise and bake evenly, with the center of the tube helping the cake maintain its tall and fluffy shape. After baking, the cake is inverted on a cooling rack to prevent it from collapsing under its own weight as it cools.

Due to its simplicity and lightness, angel food cake is often served on its own or accompanied by fresh fruit, whipped cream, or a dusting of powdered sugar. It has become a staple dessert for many occasions, from family gatherings to birthdays and holidays.

Whether enjoyed as a delightful treat or used as a base for creative dessert recipes, angel food cake continues to captivate taste buds with its heavenly texture and subtle sweetness, making it a cherished dessert loved by many.

The Recipe

Ingredients

Ingredients for the Cake Batter:

  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (120g) cake flour
  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for the Cake Frosting (Optional)*:

  • Whipped Cream
  • Strawberry or Raspberry Compote
  • Powdered Sugar

*Angel Food Cake is typically not frosted.

Instructions for Baking an Angel Food Cake:

  1. Preheat your oven to 325°F (165°C). Make sure your oven rack is in the lower third of the oven.
  2. In a bowl, sift together the cake flour and half of the granulated sugar. Set aside.
  3. In a separate large mixing bowl, beat the egg whites on medium speed until foamy.
    Add the cream of tartar and salt, and continue beating until soft peaks form.
  4. Gradually add the remaining granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites.
    Beat until stiff peaks form and the mixture is glossy.
  5. Gently fold in the vanilla extract and almond extract.
  6. Gradually add the sifted flour and sugar mixture to the egg white mixture, about 1/4 cup at a time.
    Gently fold with a spatula just until incorporated, being careful not to overmix.
  7. Spoon the batter into an ungreased angel food cake pan. Smooth the top with the spatula.
  8. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the cake springs back when lightly touched.
  9. Remove the cake from the oven and immediately invert the pan onto a cooling rack.
    Allow the cake to cool completely in the pan, upside down. This helps the cake maintain its height and prevents it from collapsing.
  10. Once the cake is completely cooled, run a knife around the edges of the pan and gently remove the cake.
  11. Serve the angel food cake as is or with your choice of toppings such as fresh berries, whipped cream,
    or a dusting of powdered sugar.

 

Note: Angel food cake is best enjoyed on the day it is made. Leftovers can be stored in an airtight container at room temperature for up to 2 days.

I hope you enjoy baking and savoring this light and heavenly Angel Food Cake. Happy baking!

Optional Ingredients

Here are a few additional ingredients that would work well with the angel food cake recipe:
  • Citrus Zest: Add a teaspoon or two of finely grated lemon, lime, or orange zest to the cake batter or the frosting. It will provide a bright, citrusy note that complements the delicate flavor. Simply grate the outer colorful part of the citrus fruit and mix it into the batter.
  • Almond or Vanilla Extract: Include 1/2 to 1 teaspoon of extract  the cake batter. These extracts can add depth and a hint of sweetness to the cake.
  • Whipped Cream: You can opt for a lighter option by using whipped cream. Whip up some heavy cream with a bit of powdered sugar and vanilla extract until it forms stiff peaks. Spread it over the cake or use it to decorate the top.
  • Fruit Puree: Fold in a fruit puree, such as strawberry or raspberry, into the batter for a burst of fruity flavor. Make sure the puree is smooth and well-incorporated to maintain the light texture of the cake.
  • Chopped Nuts: Consider adding some chopped nuts, such as toasted almonds, pistachios or pecans, to the cake batter for added crunch and flavor. Fold them into the batter before baking or sprinkle them on top of the cake before serving.

Remember to adjust the quantities and measurements accordingly based on your personal preferences.

Plating Recommendations

Here are a few plating recommendations to enhance the presentation of your finished angel food cake:
  • Classic Style: Place a slice of Angel Food Cake on a dessert plate. Dust the top with powdered sugar to add a touch of elegance. You can also garnish with a sprig of mint or a few fresh berries for a pop of color.
  • Layered Delight: Cut the Angel Food Cake horizontally into two or three layers. Spread a thin layer of whipped cream or fruit preserves between each layer. Stack the layers back together and dust the top with powdered sugar. Serve with a dollop of whipped cream and fresh berries on the side.
  • Citrus Twist: Serve the Angel Food Cake with a citrus twist. Slice the cake and serve it with a side of citrus fruit salad, such as oranges, grapefruits, and tangerines. The vibrant colors and refreshing flavors of the citrus fruits will complement the lightness of the cake.
  • Ice Cream Sundae: Turn your Angel Food Cake into a delightful ice cream sundae. Cut the cake into cubes and layer them in a glass or bowl with your favorite ice cream flavors. Top it off with whipped cream, chocolate sauce, nuts, and a cherry for a decadent treat.
  • Individual Portions: Instead of serving a whole cake, you can create individual portions by slicing the Angel Food Cake into rounds or cubes. Place each portion in a dessert dish or on a small plate, and garnish with whipped cream and fresh fruit.

Remember to handle the delicate texture of the Angel Food Cake gently during plating to maintain its airy structure. Presentation is key, so feel free to get creative with your plating techniques and decorations.

Alternative Recipes for Dietary Restrictions

Be sensitive to what food allergies or dietary restrictions your guests might have. 

Dairy Free Angel Food Cake Recipe

Here’s a modified version of the original angel food cake recipe to make it dairy-free:

Ingredients for the Cake Batter:

  • 1 cup cake flour
  • 1 1/2 cups granulated sugar
  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for Dairy-Free Angel Food Cake Frosting (optional):

  • 1 1/2 cups powdered sugar
  • 1/2 cup dairy-free margarine or coconut oil, softened
  • 1-2 tablespoons dairy-free milk (such as almond milk or soy milk)
  • 1 teaspoon vanilla extract

Instructions for Baking a Dairy-Free Angel Food Cake:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, sift together the cake flour and half of the granulated sugar. Set aside.
  3. In a large mixing bowl, beat the egg whites on medium-high speed until foamy.
  4. Add the cream of tartar and salt to the egg whites and continue beating until soft peaks form.
  5. Gradually add the remaining granulated sugar, about 2 tablespoons at a time, while beating on medium-high speed. Continue beating until stiff peaks form.
  6. Add the vanilla extract and almond extract to the egg white mixture and gently fold until well combined.
  7. Gradually sift the flour mixture into the egg white mixture, about 1/4 cup at a time, gently folding until the flour is fully incorporated.
  8. Spoon the batter into an ungreased tube pan. Smooth the top with a spatula.
  9. Bake for 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
  10. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
  11. Once cooled, run a knife around the edges of the pan to release the cake. Gently remove the cake from the pan.

Instructions for Making the Cake Frosting (Dairy-Free):

  1. In a mixing bowl, combine the powdered sugar and softened dairy-free margarine or coconut oil.
  2. Beat on medium speed until well combined and creamy.
  3. Add 1 tablespoon of dairy-free milk and the vanilla extract. Continue beating until the frosting is smooth and fluffy. Add more milk if needed to achieve the desired consistency.
  4. Once the cake has cooled, spread the dairy-free frosting over the top and sides of the cake using a spatula or piping bag.

Note: Make sure to check the labels of all ingredients used to ensure they are dairy-free. Different brands may have different formulations.

Enjoy your dairy-free Angel Food Cake with the delicious dairy-free frosting!

Gluten Free Angel Food Cake Recipe

Here’s a modified version of the original angel food cake recipe to make it gluten-free:

Ingredients for the Cake Batter:

  • 1 1/4 cups gluten-free all-purpose flour
  • 1 1/2 cups granulated sugar
  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for the Gluten-Free Cake Frosting (optional):

  • 1 1/2 cups powdered sugar
  • 1/2 cup unsalted butter or dairy-free margarine, softened
  • 1-2 tablespoons milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions for Baking a Gluten-Free Angel Food Cake:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, whisk together the gluten-free all-purpose flour and half of the granulated sugar. Set aside.
  3. In a large mixing bowl, beat the egg whites on medium-high speed until foamy.
  4. Add the cream of tartar and salt to the egg whites and continue beating until soft peaks form.
  5. Gradually add the remaining granulated sugar, about 2 tablespoons at a time, while beating on medium-high speed. Continue beating until stiff peaks form.
  6. Add the vanilla extract and almond extract to the egg white mixture and gently fold until well combined.
  7. Gradually sift the flour mixture into the egg white mixture, about 1/4 cup at a time, gently folding until the flour is fully incorporated.
  8. Spoon the batter into an ungreased tube pan. Smooth the top with a spatula.
  9. Bake for 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
  10. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
  11. Once cooled, run a knife around the edges of the pan to release the cake. Gently remove the cake from the pan.

Instructions for Making Gluten-Free Frosting:

  1. In a mixing bowl, combine the powdered sugar and softened butter or dairy-free margarine.
  2. Beat on medium speed until well combined and creamy.
  3. Add 1 tablespoon of milk and the vanilla extract. Continue beating until the frosting is smooth and fluffy. Add more milk if needed to achieve the desired consistency.
  4. Once the cake has cooled, spread the frosting over the top and sides of the cake using a spatula or piping bag.

Note: Make sure to use a gluten-free all-purpose flour blend that is specifically labeled as gluten-free. Different blends may yield different results, so follow the instructions on the flour blend packaging if provided.

Enjoy your gluten-free Angel Food Cake with the delicious gluten-free frosting!

Sugar Free Angel Food Cake Recipe

Here’s a modified version of the original angel food cake recipe to make it sugar-free:

Ingredients for the Cake Batter:

  • 1 1/2 cups sugar substitute (such as erythritol or stevia)
  • 1 cup all-purpose flour
  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for the Sugar-Free Frosting (optional):

  • 1 1/2 cups powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1/2 cup unsalted butter or coconut oil, softened
  • 1-2 tablespoons milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions for Baking a Sugar-Free Angel Food Cake:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, whisk together the sugar substitute and all-purpose flour. Set aside.
  3. In a large mixing bowl, beat the egg whites on medium-high speed until foamy.
  4. Add the cream of tartar and salt to the egg whites and continue beating until soft peaks form.
  5. Gradually add the sugar substitute, about 2 tablespoons at a time, while beating on medium-high speed. Continue beating until stiff peaks form.
  6. Add the vanilla extract and almond extract to the egg white mixture and gently fold until well combined.
  7. Gradually sift the flour mixture into the egg white mixture, about 1/4 cup at a time, gently folding until the flour is fully incorporated.
  8. Spoon the batter into an ungreased tube pan. Smooth the top with a spatula.
  9. Bake for 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
  10. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
  11. Once cooled, run a knife around the edges of the pan to release the cake. Gently remove the cake from the pan.

Instructions for Making the Sugar-Free Cake Frosting:

  1. In a mixing bowl, combine the powdered sugar substitute and softened butter or coconut oil.
  2. Beat on medium speed until well combined and creamy.
  3. Add 1 tablespoon of milk and the vanilla extract. Continue beating until the frosting is smooth and fluffy. Add more milk if needed to achieve the desired consistency.
  4. Once the cake has cooled, spread the frosting over the top and sides of the cake using a spatula or piping bag.

Enjoy your sugar-free Angel Food Cake with the delicious sugar-free frosting!

Low-Carb Angel Food Cake Recipe

Here’s a modified version of the original angel food cake recipe to make it low-carb:

Ingredients for the Cake Batter:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup low-carb sweetener (such as erythritol or stevia)
  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions for Baking a Low-Carb Angel Food Cake:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, whisk together the almond flour, coconut flour, and low-carb sweetener. Set aside.
  3. In a large mixing bowl, beat the egg whites on medium-high speed until foamy.
  4. Add the cream of tartar and salt to the egg whites and continue beating until soft peaks form.
  5. Gradually add the low-carb sweetener, about 2 tablespoons at a time, while beating on medium-high speed. Continue beating until stiff peaks form.
  6. Add the vanilla extract and almond extract to the egg white mixture and gently fold until well combined.
  7. Gradually sift the flour mixture into the egg white mixture, about 1/4 cup at a time, gently folding until the flour is fully incorporated.
  8. Spoon the batter into an ungreased tube pan. Smooth the top with a spatula.
  9. Bake for 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
  10. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
  11. Once cooled, run a knife around the edges of the pan to release the cake. Gently remove the cake from the pan.

Ingredients for the Low Carb Cake Frosting (optional):

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered low-carb sweetener (such as powdered erythritol or powdered stevia)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream or coconut cream

Instructions for the Low Carb Angel Food Cake Frosting

  1. In a mixing bowl, combine the softened cream cheese, powdered low-carb sweetener, and vanilla extract.
  2. Beat on medium speed until well combined and creamy.
  3. Add 1 tablespoon of heavy cream or coconut cream and continue beating until the frosting is smooth and fluffy. Add more cream if needed to achieve the desired consistency.
  4. Once the cake has cooled, spread the frosting over the top and sides of the cake using a spatula or piping bag.

Enjoy your low-carb Angel Food Cake with the delicious low-carb frosting!

Vegan Angel Food Cake Recipe

Here’s a modified version of the original angel food cake recipe to make it vegan:

Ingredients for the Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups vegan granulated sugar
  • 12 tablespoons aquafaba (liquid from a can of chickpeas)
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for Vegan Cake Frosting:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons plant-based milk (such as almond milk or soy milk)

Instructions for Baking a Vegan Angel Food Cake:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, whisk together the all-purpose flour and vegan granulated sugar. Set aside.
  3. In a large mixing bowl, add the aquafaba and cream of tartar. Using an electric mixer, beat on high speed until stiff peaks form.
  4. Gradually add the flour mixture to the aquafaba mixture, about 1/4 cup at a time, gently folding until fully incorporated.
  5. Add the salt, vanilla extract, and almond extract to the batter and gently fold until well combined.
  6. Spoon the batter into an ungreased tube pan. Smooth the top with a spatula.
  7. Bake for 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
  8. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
  9. Once cooled, run a knife around the edges of the pan to release the cake. Gently remove the cake from the pan.

Instructions for Vegan Cake Frosting:

  1. In a mixing bowl, cream the vegan butter using an electric mixer until smooth.
  2. Gradually add the powdered sugar, about 1/2 cup at a time, while continuing to beat on low speed.
  3. Add the vanilla extract and 2 tablespoons of plant-based milk to the mixture and beat on medium speed until creamy and well combined. Add more milk if needed to achieve the desired consistency.
  4. Once the cake has cooled, spread the frosting over the top and sides of the cake using a spatula or piping bag.

Enjoy your vegan Angel Food Cake with the delicious vegan frosting!

 

 

 

Keto Angel Food Cake Recipe

Here’s a modified version of the original angel food cake recipe to make it Keto:

Ingredients for the Cake Batter:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/2 cups keto-friendly powdered sweetener (such as Erythritol or Stevia)
  • 12 large egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Ingredients for Keto Cream Cheese Cake Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup keto-friendly powdered sweetener (such as Erythritol or Stevia)
  • 1 teaspoon vanilla extract

Instructions for Baking a Keto Angel Food Cake:

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, whisk together the almond flour, coconut flour, and keto-friendly powdered sweetener. Set aside.
  3. In a large mixing bowl, add the egg whites, cream of tartar, and salt. Using an electric mixer, beat on high speed until stiff peaks form.
  4. Gradually add the flour mixture to the egg white mixture, about 1/4 cup at a time, gently folding until fully incorporated.
  5. Add the vanilla extract and almond extract to the batter and gently fold until well combined.
  6. Spoon the batter into an ungreased tube pan. Smooth the top with a spatula.
  7. Bake for 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.
  8. Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan.
  9. Once cooled, run a knife around the edges of the pan to release the cake. Gently remove the cake from the pan.

Instructions for Making Keto Cream Cheese Frosting

  1. In a mixing bowl, cream the softened cream cheese and butter using an electric mixer until smooth.
  2. Gradually add the keto-friendly powdered sweetener, about 1/4 cup at a time, while continuing to beat on low speed.
  3. Add the vanilla extract to the mixture and beat on medium speed until creamy and well combined.
  4. Once the cake has cooled, spread the cream cheese frosting over the top and sides of the cake using a spatula or piping bag.

Enjoy your keto-friendly Angel Food Cake with the delicious cream cheese frosting!

General Nutrition Information

Here is some general nutrition information for the original angel food cake recipe up above:

Please note that these values are approximate and can vary based on specific ingredients used and any variations made to the recipe:

(per serving, based on 12 servings)

  • Calories: Approximately 170 calories per serving
  • Total Fat: Less than 1g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Carbohydrates: 38g
  • Fiber: 0g
  • Sugars: 29g
  • Protein: 5g


(per serving, based on 16 servings)

  • Calories: Approximately 130 calories per serving
  • Total Fat: Less than 1g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Carbohydrates: 29g
  • Fiber: 0g
  • Sugars: 22g
  • Protein: 4g

Please note that these values are estimates and can vary based on specific ingredients, variations in recipes, and portion sizes. If you have any specific dietary concerns or requirements, it’s always a good idea to consult with a registered dietitian or nutritionist for personalized information.

Recommended Kitchen Equipment for Making Angel Food Cake

Here’s a list of recommended kitchen equipment for making angel food cake:
 

  1. Angel Food Cake Pan: This is a specific type of tube pan with high sides and a removable bottom. It is designed to promote even baking and the tall sides help the cake rise properly.
  2. Mixing Bowls: Various sizes of mixing bowls are useful for combining ingredients. Opt for heatproof glass or stainless steel bowls.
  3. Measuring Cups and Spoons: A set of measuring cups (1 cup, 1/2 cup, 1/4 cup, and 1/3 cup) and measuring spoons (1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon) for accurate ingredient measurements.
  4. Electric Mixer: A stand mixer or handheld electric mixer can make mixing the cake batter and frosting easier and more efficient.
  5. Whisk: A whisk is handy for blending dry ingredients and ensuring they’re evenly distributed.
  6. Spatulas: Both rubber spatulas and offset spatulas are useful for scraping down the sides of bowls, folding in ingredients, and smoothing frosting.
  7. Cake Pans: Two 9-inch round cake pans for baking the cake layers. Opt for non-stick pans or line them with parchment paper for easy removal.
  8. Cooling Rack: A wire cooling rack allows air to circulate around the cakes, promoting even cooling.
  9. Piping Bag and Tips: If you want to pipe decorations or borders, a piping bag and assorted tips will come in handy.
  10. Cake Stand or Serving Plate: Present your cake on a cake stand or a decorative serving plate for an appealing presentation.
  11. Knife or Cake Leveler: To level the cake layers or trim the tops for an even surface, a serrated knife or a cake leveler is useful.
  12. Offset Spatula or Palette Knife: Use an offset spatula or a palette knife for applying frosting and achieving a smooth finish.
  13. Cake Server or Slicing Knife: For serving the cake, have a cake server or a long, serrated knife to cut neat slices.
  14. Zester: a handy little kitchen utensil for removing fine shreds of zest from lemons, oranges, and limes.

Remember, this is a general list of equipment, and you may already have some of these items in your kitchen. Adapt the list based on your personal preferences and the tools you have available.

FAQs for Baking an Angel Food Cake

Q: Can I use all-purpose flour instead of cake flour?

A: It’s best to use cake flour for angel food cake as it has a lower protein content, resulting in a lighter texture. If you don’t have cake flour, you can make a homemade substitute by combining all-purpose flour with cornstarch. However, the texture may not be as ideal as using cake flour.

Q: Why does the angel food cake recipe call for cream of tartar?

A: Cream of tartar is an acidic ingredient that stabilizes the egg whites and helps the cake rise. It also improves the structure of the cake and prevents it from collapsing. It’s an essential ingredient in angel food cake recipes.

Q: Can I add flavorings or extracts to the angel food cake?

A: Angel food cake is traditionally a light and airy cake with a subtle flavor. While you can add a small amount of vanilla extract or other flavorings, it’s best to keep the flavors minimal to maintain the classic taste and texture of the cake.

Q: Why do I need to use an ungreased tube pan for baking angel food cake?

A: Angel food cake relies on the sides of the pan for support as it bakes and rises. Greasing the pan could prevent the cake from properly climbing up the sides. An ungreased tube pan allows the cake to cling to the sides as it bakes, resulting in a tall and fluffy cake.

Q: Can you bake an angel food cake in a bundt pan?

A: Baking an angel food cake in a bundt pan is not recommended. A bundt pan’s design is usually too intricate for angel food cakes, which need to be cut away from the simple tube pans they’re baked in once the cake has cooled.

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