25 Heavenly Angel Food Cake Recipes (2024)

FAQs

How many slices can you get out of an angel food cake? ›

Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.

Ingredients. Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Baking Soda, Citric Acid, Enzyme Modified Soy Protein, Calcium Phosphate, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a whipping aid). Contains Wheat, Egg And Soy Ingredients.

Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe. 2) You may replace the milk with buttermilk to give your cake an additional rich flavor.

As stated previously, Angel Food Cakes are great for people with diabetes because they are low in sugar compared to most other cakes, and especially low in simple sugars and carbohydrates.

Every angel food cake has to be cooled upside down in the pan. 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.

Cooled in the pan incorrectly: Inverting the pan ensures that the cake continues to expand and hold its shape once cooled. Cooling the cake upside down is crucial – if you cool the cake in the pan right side up, the cake will collapse on itself.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Mix pineapple with juice and cake mix together in a large bowl until well combined; pour batter into the prepared pan. Bake in the preheated oven until golden brown, about 25 minutes.

What happens when you over mix angel food cake? ›

In delicate sponge-type cakes (like chiffon or angel food cake) there are two moments for concern. First, when you're whipping the egg foam, and second, when you're incorporating the flour. An overmixed egg foam will be slack, wet, loose, and unable to hold peaks.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter. The finished cake may be slightly shorter than expected, but its flavor and tenderness shouldn't be affected.” For egg-leavened cakes, the eggs are crucial.

How Many Slices Do You Get from an Angel Food Cake? Obviously, the exact amount will vary, depending on how large you cut your slices. But, as a rule of thumb, if you cut each slice about 1 – 1 1/2 inches thick, you should be able to get 12 slices from one entire cake.

12 inch cakes can be very generously served to 40 people with each slice measuring about 1 inch across the back. A standard fork is about one inch wide. Keep in mind that the thinner slice of a 12 inch cake is 6 inches long and 4 or 5 inches tall.

Choose the right size of cake: Generally, a 6" cake serves about 12 people, an 8" cake serves about 24 people, a 10" cake serves about 36 people, and a 12" cake serves about 50 people.

Servings: Most recipes baked in a tube pan will yield 12-16 servings. Also known as an angel food cake pan, a tube pan is circular, typically 9 or 10 inches in diameter, with a hole cutout in the center and high walls.