Yellow Angel Food Cake
Elevate your dessert game with this stunning Yellow Angel Food Cake, a lighter twist on a traditional sponge cake with a rich golden hue and irresistibly airy texture. Made with a balanced mix of whipped egg whites and velvety yolks, this cake achieves the perfect harmony between fluffiness and depth of flavor. The secret to its signature lightness lies in the careful folding technique and the ungreased pan that allows the batter to climb as it bakes. Infused with a hint of vanilla and featuring a melt-in-your-mouth crumb, this dessert is a showstopper whether served plain, with a dollop of whipped cream, or alongside fresh fruit. Quick to assemble with just 20 minutes of prep time, this recipe transforms everyday pantry staples into a dazzling centerpiece for any occasion. Perfect for fans of classic angel food but seeking something a little more indulgently golden, this cake is a must-try for home bakers looking to impress with ease!
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Ingredients
- 1 cup Cake flour
- 1.25 cups Granulated sugar
- 9 Large egg yolks
- 5 Large egg whites
- 0.5 teaspoons Cream of tartar
- 0.25 teaspoons Salt
- 1.5 teaspoons Vanilla extract
- 0.25 cups Water
Directions
Step 1
Preheat your oven to 325°F (163°C). Do not grease your angel food cake pan, as the batter needs to stick to the sides to rise properly.
Step 2
Sift the cake flour and 1/2 cup of the granulated sugar together into a medium mixing bowl. Repeat the sifting process two more times to ensure the mixture is light and lump-free. Set aside.
Step 3
In a large mixing bowl, use a whisk or an electric hand mixer to beat the egg yolks until they thicken and lighten in color, approximately 3-4 minutes.
Step 4
Add the water and vanilla extract to the egg yolks, and continue whisking until the mixture is smooth. Gradually fold in the flour and sugar mixture until fully incorporated. Set aside.
Step 5
In a separate clean mixing bowl, combine the egg whites, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form.
Step 6
Gradually add the remaining 3/4 cup of granulated sugar, 1 tablespoon at a time, to the egg whites while continuing to beat. Increase mixer speed to high and continue beating until stiff, glossy peaks form.
Step 7
Gently fold one-third of the egg whites into the yolk mixture to loosen it. Gradually fold in the remaining egg whites in two batches, ensuring no streaks remain but taking care not to deflate the batter.
Step 8
Pour the batter into the ungreased angel food cake pan, spreading it evenly. Run a knife through the batter to remove any large air pockets.
Step 9
Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 10
Immediately invert the pan onto a cooling rack or bottle to cool completely upside down for about 2 hours. This prevents the cake from collapsing.
Step 11
Once fully cooled, run a knife around the edges of the pan and the center tube to release the cake. Carefully remove the cake and serve plain or with your favorite toppings such as whipped cream or fruit.
Nutrition Facts
| Serving size | 762.3 grams (762.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2009 |
| Total Fat 42.10g | 54% |
| Saturated Fat 14.70g | 74% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1656mg | 552% |
| Sodium 943mg | 41% |
| Total Carbohydrate 353.80g | 129% |
| Dietary Fiber 3.40g | 12% |
| Total Sugars 253.20g | |
| Protein 54.40g | 109% |
| Vitamin D 162IU | 810% |
| Calcium 231mg | 18% |
| Iron 6mg | 32% |
| Potassium 836mg | 18% |
Source of Calories