A Protein-Packed Treat
There is a good reason why angel food cake is my go-to recommendation for dessert or a snack, especially during pregnancy. Because the batter contains no egg yolks, butter or oil its low in fat and low in carbohydrates. Since most of the cake batter is made with egg whites, it’s also one of the few desserts that is high in protein (about 28 grams).
Since this cake pairs with almost any fruit, extra fiber can be added in especially with different mixtures of berries, peaches, plums bananas, shaved coconut or dried fruits. It’s also perfect on its own or drizzled lightly with maple syrup, natural honey, or a smash dash of powdered sugar. The possibilities with this cake are endless!
This cake can be refrigerated up to 1 week if it is covered tightly with foil or plastic wrap. It also freezes well if wrapped tightly then stored inside a resealable plastic bag or container in the freezer.
Tips for an Easy, Delicious Cake
Some people are leery about making an angel food cake because they think it’s too hard to make. In the past that would be true because whipping the egg whites by hand was exhausting and even the slightest draft or humidity could make the egg whites fall. However, with an electric mixer or a stand-up mixer prep time is cut in half. Some lessons I’ve learned from making this in the past:
- Make sure the mixing bowl is clean, dry and has no traces of oil or grease that could deflate the egg whites
- Carefully measure out the sugar–too much sugar prevents the cake from rising or causes it to fall
- Use cake flour if possible. If not, you can create cake flour by combining all purpose flour with 3 tablespoons of corn starch and pulsing in the food processor a few times.
- Use superfine sugar if possible. If not, white sugar can be pulsed a few times in the food processor to make it fine.
- Use only a simple tube pan. Do not use a Bundt pan because it has too many crevices and corners that prevent the cake from cooking evenly
- Do not grease the tube pan.
- Invert the tube pan when the cake comes out of the oven and let it cool upside down (I promise the cake will not fall out!).
Heavenly Angel Food Cake
Makes 8-10 servings
- 1 1/3 cup cake flour
- 1 ¼ cup superfine sugar, divided
- 2 cups egg whites (about 12 to 16 large eggs)
- ½ teaspoon salt
- 1 teaspoon vanilla
- Preheat the oven to 350F. Use a tube pan and be sure the center is clean and dry.
- Sift the cake flour and ½ cup superfine sugar together.
- In a stand-up mixer with the whisk attachment (or in a large bowl with an electric mixer and the whisk blades attached), whip the eggs on low speed until they become foamy. As the egg white mixture begins to stiffen, gradually increase the mixer speed . Add in the salt and vanilla.
- Gradually add in the remaining ¾ cup of superfine sugar and continue to whip the egg whites until medium peaks form.
- Gradually fold in increments of the flour mixture, turning carefully after each addition to not deflate the batter. Bake 40 to 45 minutes until the cake springs back when lightly touched. Remove from the oven.
- Carefully invert the tube pan (either on its own legs or set and balance the tube portion of the pan onto small unopened can like a soup can) and let it cool inverted for up to 1 hour. Use a knife along the edges to gently loosen the cake from the pan before removing.
- Cool cake completely on a wire rack or cake stand. Serve with your choice of whipped topping, mixed berries, fresh fruit, natural honey or maple syrup, or a dusting of powdered sugar.
Featured photo by Nathalie Jolie