The light, airy, Angel Food Cake became popular in the 19th century. It uses beaten egg whites as a leavening, which means that there can be no fat in the ingredients to weigh the cake down, otherwise it won't rise. The light and fluffy consistency is achieved by whipping the egg whites carefully until they are stiff but not dry, then folding the whites into the rest of the batter. Using cake flour instead of all purpose flour will also help make the cake as light and airy as possible, and rise higher.
No Fats Allowed
Be careful to use very clean bowls and utensils to make the cake. Glass or metals bowls work better for whipping the eggs whites than plastic or wooden bowls. Do not grease the pan it will be baked in, as a hint of fat or grease will cause the cake to not rise as high.
Angel Food Cake Hardware and Accessories
Amazon.com: Angel Food Cake Pans
eBay: Angel Food Cake Pans
Bed Bath & Beyond: Angel Food Cake Pan
Williams-Sonoma: Angel Food Cake Pan
Crate & Barrel: Angel Food Cake Pan
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References
Fast Facts
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Origin
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Type
Sponge cake
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Other names
Angel Cake, Snowdrift Cake, Silver Cake
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Fact:
Eggs should be very cold when beaten
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Fact:
Beaten egg whites should be stiff, but not dry
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Fact:
Cake flour makes for a lighter cake over all
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Fact:
Use a serrated knife to cut
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Fact:
Baked in a tube pan or bundt pan
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Fact:
Served with glaze, fruit sauce, or fresh fruit and whipped cream
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Fact:
Relatively healthy cake, as has little to no fat
