Soft and Tall Vanilla Flavored Angel Cake Recipe

Light as a cloud, tall as your dessert dreams, and sweet enough to make angels sing, Angel Cake is not just a treat; it’s a delicious experience. With only six ingredients, you can create a cake that boasts of a airy texture, subtle vanilla essence, and elegant appearance.

This cake is perfect for celebrations, tea-time indulgence, or when you just want to float on a cloud of deliciousness. This is not your ordinary cake; it’s a soft, towering showpiece made from simple ingredients but guaranteed to impress.

What is Angel Cake?

Its claim to fame? The ethereal texture achieved by whipping egg whites into stiff peaks and skipping the usual butter or heavy fats. This cake is beloved for being feather-light and low in fat, making it a guilt-free indulgence, well relatively speaking. Traditionally baked in a tube pan, it’s a popular choice for celebrations, and is often paired with fresh berries or a dollop of whipped cream.

It’s believed that Angel Cake’s unique texture comes from the ingenuity of African-American cooks in the South. During the pre-civil war era, African-American, perfected the art of whipping egg whites by hand, long before electric mixers made life easier.

Pro Tips for the Best Angel Cake

• Cold egg whites don’t whip as well. Let your eggs sit at room temperature for about 30 minutes before starting.
• Even a hint of grease or yolk in your bowl can sabotage your egg whites. Use a clean, dry bowl and beaters.
• Ensure you don’t forget to add the Cream of Tartar when mixing your ingredients. This is a stabilizer that ensures your whipped egg whites hold their structure.
• Fold, don’t stir. When adding flour, use a gentle folding motion to avoid deflating the batter.
• Sift the flour thoroughly. Sifting the flour eliminates lumps and incorporates air, helping maintain the cake’s lightness.

Sharp knife is recommended for cutting. Use a serrated knife to slice the cake without squishing it.

Angel Cake Vs. Sponge Cake

Sponge cake is made with whole eggs, sugar, flour, and sometimes butter, resulting in a soft, airy texture with a slight richness. The key to its lightness is beating the eggs to incorporate air, often folding in the flour gently to preserve that lift. Angel food cake, on the other hand, uses only egg whites, sugar, and flour, without any fat like butter or egg yolks. This gives it a lighter, fluffier texture—almost cloud-like—with a delicate, melt-in-your-mouth quality. Because angel food cake lacks fat, it’s less rich and has a purer, more delicate flavor, often served with fruit or whipped cream to enhance its simplicity.

Can I Use a Regular Cake Pan?

While it’s possible to use a regular cake pan for your angel cake, a tube pan is highly recommended for the best results. Here’s why, angel cake needs the support of a tube pan to rise properly. The tube allows the batter to climb up the sides, creating that signature height and light, airy texture. Another crucial benefit of the tube pan is that it helps the cake bake evenly.

Can I Use Liquid Egg Whites from a Carton?

Yes, you definitely could. However, they may not result in the cake getting the same rise as if you used fresh egg whites. Replacing each egg white will require 2 tablespoons of liquid egg whites.

Why Did My Cake Deflate?

Deflation usually happens if the batter was overmixed or the egg whites weren’t whipped properly. To avoid this, mix gently when folding in the flour and ensure the egg whites are glossy, firm, and hold their shape before incorporating them into the batter.

Can I Add Other Flavors?

Absolutely! Angel cake is incredibly versatile, so feel free to get creative with the flavorings. Almond extract adds a lovely nutty aroma, while a bit of lemon zest brings a refreshing citrusy zing that contrasts beautifully with the cake's delicate sweetness. You can even experiment with other extracts like hazelnut, orange, or lavender, depending on your taste preferences. Just remember, a little goes a long way, so start with a teaspoon or so and adjust to your liking.

How Do I Know When It’s Done?

To know when your angel cake is done, look for two key signs. First, the top should be a golden brown color, indicating it has baked through and developed that perfect light texture. Second, insert a toothpick into the center of the cake, if it comes out clean or with just a few dry crumbs, your cake is ready.

Can I Bake Angel Food Cake as Cupcakes?

Yes, you certainly can. To do this, divide the batter between lined muffin cups and allow them to bake until cooked through. These will require less time to bake than the full cake. Once done, allow them to cool, and then pipe whipped cream on top for frosting before garnishing with a few berries.

How to Store Any Leftovers

To keep your angel cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. This helps preserve its light, fluffy texture. You can keep it at room temperature for up to three days.

If you want to store it longer, freeze individual slices, just make sure each slice is wrapped securely. When you're ready to enjoy it, thaw the slices at room temperature or pop them in the microwave for a few seconds for that freshly-baked feel.

How to Make Angel Cake

Step 1. Using a sharp knife, split half a vanilla pod lengthwise and scrape out the seeds.

Step 2. In a large mixing bowl, combine the egg whites, cream of tartar, and vanilla seeds. Beat with an electric mixer until foamy.

Step 3. Once the mixture begins to foam, add sugar in two batches, beating until soft peaks form. Keep going until the mixture is fluffy and holds its shape.

Step 4. Sift the flour over the egg white mixture in small batches. Using a spatula, gently fold the flour in, ensuring no lumps remain but without deflating the batter.

Step 5. Pour the batter into an 18cm chiffon cake mold. Compact it slightly and level the surface with a spatula.

Step 6. Place the cake in a preheated oven at 180°C (350°F) and bake for 30-35 minutes, or until the top is golden brown and springy to the touch.

Step 7. Once cooled, carefully remove the cake from the mold. Dust generously with powdered sugar, and your dessert is ready to serve. Enjoy this heavenly delight with your favorite toppings, or savor it plain for the purest experience.