Yellow Angel Cake

Delight your taste buds with the heavenly lightness of Yellow Angel Cake, a unique twist on the classic angel food cake featuring the richness of egg yolks. This airy dessert boasts a delicate, golden hue and a tender texture that melts in your mouth. Infused with the warm notes of vanilla and a hint of optional lemon zest, this cake is perfect for any occasion. Made with simple pantry ingredients like cake flour, granulated sugar, and cream of tartar, it's crafted using a folding technique that ensures an irresistibly fluffy crumb. Baked in an ungreased pan and cooled upside down for maximum height, this showstopper is best served with whipped cream, fresh berries, or a dusting of powdered sugar. Easy to make yet impressively elegant, this Yellow Angel Cake will elevate your dessert repertoire while captivating family and friends.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

Ingredients

• 1 cup Cake flour
• 1.25 cups Granulated sugar (divided)
• 10 pieces Large egg yolks
• 0.25 teaspoons Salt
• 1 teaspoons Vanilla extract
• 1 teaspoons Lemon zest (optional)
• 0.25 cup Room temperature water
• 0.5 teaspoons Cream of tartar

Directions

Step 1

Preheat your oven to 325°F (163°C). Do not grease the angel food cake pan; this ensures the cake rises properly.

Step 2

In a medium mixing bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Sift this mixture two or three times to ensure it is very light and lump-free. Set aside.

Step 3

In a large mixing bowl, combine the egg yolks, salt, vanilla extract, lemon zest (if using), and water. Use a whisk or hand mixer to beat the mixture until thick and pale in color, about 2-3 minutes.

Step 4

Gradually add the remaining 3/4 cup of granulated sugar to the egg yolk mixture while continuing to beat. Beat until the sugar is dissolved and the batter is smooth and glossy.

Step 5

Sprinkle the sifted dry ingredients over the wet mixture in three additions. Gently fold each addition using a spatula, ensuring no lumps remain but being careful not to deflate the mixture.

Step 6

In a separate, clean mixing bowl, add the cream of tartar and egg whites. Using a hand or stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.

Step 7

Gently fold the stiff egg whites into the yolk mixture in three additions. Use a light hand to combine thoroughly without losing the airy texture.

Step 8

Pour the batter into your ungreased angel food cake pan. Smooth the top with a spatula.

Step 9

Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 10

Once baked, immediately invert the cake pan onto a heatproof surface. Allow the cake to cool completely upside down to preserve its height and fluffiness. This will take about 1 hour.

Step 11

Once the cake is fully cooled, run a thin knife around the edges of the pan to loosen the cake. Carefully remove the cake from the pan and place it onto a serving platter.

Step 12

Serve plain, or garnish with whipped cream, berries, or a light dusting of powdered sugar. Enjoy your Yellow Angel Cake!

Nutrition Facts

Serving size	614.2 grams (614.2g)

Amount per serving	% Daily Value*
Calories	1990

Total Fat 46.40g	59%
Saturated Fat 16.30g	82%
Polyunsaturated Fat NaNg
Cholesterol 1840mg	613%
Sodium 677mg	29%
Total Carbohydrate 353.40g	129%
Dietary Fiber 3.60g	13%
Total Sugars 252.10g
Protein 39.20g	78%

Vitamin D 180IU	900%
Calcium 246mg	19%
Iron 6mg	36%
Potassium 590mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 7.9%

Carbs: 71.1%