No, you’re not. You’re not looking for another Angel Food Cake recipe. The recipe really doesn’t matter as much as the procedure. So, rather than look for a new written set of instructions, how about scrutinizing the steps that professionals take in creating this fat free dessert?
When you perfect the procedure for mixing cakes, all your recipes will come out better. I’ve told you before that it’s not the BAKING of cakes that causes problems, it’s the MIXING of cakes that creates the biggest mistakes.
The key to creating a great Angel Food Cake is in making the egg-white foam. Whipped egg whites give all the structure to this cake, as well the ability to leaven or rise. One of my best Chef-Secrets is to warm egg whites to 110F before whipping them. They hold more air at a warmer temperature and create better structure for the finished cake.
The most important part of an egg-white foam is knowing the difference between soft and stiff (or wet and dry) peaks.
Egg whites can hold a tremendous amount of air, evidenced by the difference in volume after they’re whipped. After a certain amount of time, the whisk will leave a trail or small white “peak” when pulled from the foam. If this peak quickly folds upon itself and falls back into the foam, it’s “soft” or “wet”. If the peak stands tall without moving, it’s “stiff” or “dry”.
An outstanding Angel Food Cake is achieved by creating an egg white foam to soft peaks. If the egg whites are over-whipped, the cake will set too quickly on the edges but will not have enough moisture to evaporate and leaven the center of the cake. This is the characteristic “fallen Angel” food cake.
This unique fat-free cake doesn’t need any help from baking powder or baking soda. It has no chemical leaveners at all! Yet another reason why MIXING is more important than BAKING in cakes, because the structure that you create by whipping egg whites, along with the moisture that turns to steam and evaporates, does the job of baking powder in most other recipes.
As soon as you’re finished mixing, your Angel Food cake will begin to lose air. NEVER knock the whisk against the side of the mixer bowl, bang a spatula against the baking pan, or slam an oven door because all your careful mixing will be for naught.
Bake your cake immediately! Remember, you’re losing air like a punctured tire and the more quickly your creation is in the oven, the more steam you’ll have to create a light, fluffy cake.
Angel Food Cake is a fantastic fat-free dessert and makes an excellent canvas for all fresh fruits, compotes, and dessert sauces. But, remember that how you mix the cake has more to do with success or failure than what happens in the oven.
What would you put on a slice of Angel Food Cake? Leave Your Comment Below:
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Thanks for sharing your info. I really appreciate your efforts
and I am waiting for your next post thank you once again.
I have been baking angel food cakes for a couple of decades now, with good luck. But recently, I have found that as I upend the cake and rest the centre of the tube pan on the bottom of the drinking glass, about half way into the cooling procedure, the cake falls out of the pan onto the counter-top.
What is the problem? It seems to be cooked all the way through, and after it cools the consistency is good – but the falling out of the pan is starting to worry me.
What is different is that I now am living at about 3800 feet above sea level. I am using a gas range, but the last range I had at the last home was also gas, and so I am not thinking that is a problem.
What is my problem, anyway? I trust you have seen this or heard of it happening?
Hi Henry!
High altitude baking can cause a whole list of problems, that if not addressed at a scientific level, will keep bugging you.
Higher elevations have lower air pressure. This causes air bubbles trapped in the batter to rise at a faster rate. Cakes rise very fast and high above 3000 feet, leavening the batter before the proteins can set. Then, they then fall.
You may need to change some of the proportions of ingredients in your formula and raise baking temperatures slightly as well. The first culprit is usually the leavening agent, baking powder or baking soda. However, an Angel Food Cake has no leavening agents. The second culprit is the amount of liquid in the batter. Increase the amount of liquid 10-15% at altitudes above 3000 feet.
Eggs are not considered a liquid in a baking formula, they are stabilizers and browning agents. However, in an Angel Food Cake, much of the liquid is from the egg whites. I’d consider adding 10% more egg whites, 10% more liquid, and remove one Tablespoon of sugar per cup called for in the formula. Increase the oven temperature 25F from the temp you’ve been baking previously.
High altitude cakes also have a tendency to stick to the pans. Make sure your grease and flour the pans, or use parchment paper. Also, because of the extra leavening power caused by the altitude, fill the pans only 1/2 full, not 2/3.
You’ll have to do a bit of experimenting, but liquid, egg, sugar and temperature are the elements to explore.