Angel food cake is a classic dessert known for its light airy texture and delicate sweetness. Alton Brown’s take on this beloved treat brings a scientific approach that ensures perfect results every time. We love how his recipe balances simplicity with precision, making it accessible for both beginners and experienced bakers.
This cake relies on whipped egg whites to create its signature fluffiness without any added fat. Following Alton’s method helps us achieve that ideal rise and tender crumb, turning out a cake that’s as impressive as it is delicious. Whether you’re serving it plain or with fresh berries and whipped cream this angel food cake is sure to become a favorite in our baking repertoire.
Ingredients
To create Alton Brown’s Angel Food Cake with that trademark light and airy texture, we need to gather precise ingredients. Each component plays a critical role in achieving the perfect rise and tender crumb we all love.
Dry Ingredients
We start by assembling the Dry Ingredients which provide structure and sweetness to our angel food cake.
- 1 cup cake flour (sifted twice) — this gives the cake a fine crumb and keeps it delicate
- 1 1/2 cups granulated sugar (divided into 3/4 cup portions) — used to stabilize egg whites and add sweetness
- 1/4 teaspoon salt — enhances flavor and balances sweetness
| Dry Ingredients | Quantity | Preparation Notes |
|---|---|---|
| Cake Flour | 1 cup | Sifted twice |
| Granulated Sugar | 1 1/2 cup | Divided into 3/4 cup portions |
| Salt | 1/4 tsp |
Wet Ingredients
Next, we line up the Wet Ingredients, essential for creating the airy meringue base that makes Angel Food Cake so unique.
- 12 large egg whites (room temperature) — these give the cake its volume and lightness
- 1 teaspoon cream of tartar — stabilizes the egg whites when whipped
- 1 teaspoon pure vanilla extract — adds subtle aromatic flavor
- 1/2 teaspoon almond extract (optional) — enhances complexity in flavor
| Wet Ingredients | Quantity | Preparation Notes |
|---|---|---|
| Egg Whites | 12 large | Room temperature |
| Cream of Tartar | 1 teaspoon | Stabilizes whipped egg whites |
| Pure Vanilla Extract | 1 teaspoon | |
| Almond Extract (optional) | 1/2 teaspoon | Adds extra aromatic nuance |
These Ingredients, when combined with precision and care, transform into the delicate Angel Food Cake we all adore.
Equipment Needed
To master Alton Brown’s Angel Food Cake Recipe, having the right equipment is as crucial as the ingredients. This cake’s delicate texture depends on precise mixing and gentle handling, so here’s what we need for flawless results:
| Equipment | Purpose |
|---|---|
| Angel food cake pan | Provides the tall structure and allows the cake to rise evenly without collapsing |
| Electric mixer | Whips the egg whites to stiff peaks efficiently and consistently |
| Mixing bowls | One large for egg whites and one medium for dry ingredients |
| Sifter or fine mesh sieve | Combines and aerates cake flour and sugar for a light crumb |
| Rubber spatula | Gently folds dry ingredients into whipped egg whites without deflating them |
| Measuring cups and spoons | Ensures precise measurement of ingredients like sugar, flour, and extracts |
| Cooling rack | Allows the cake to cool evenly and maintain its airy texture |
Additional Important Tools
- Cream of tartar measured and ready to stabilize egg whites
- Room temperature egg whites for maximum volume when whipped
“Using the correct equipment ensures we capture the essential aeration and tender crumb that define Alton Brown’s iconic Angel Food Cake.”
With this equipment checklist, we prepare ourselves to handle the ingredients with care and execute every step confidently.
Prep Work
Before diving into the mixing and baking, proper prep work sets the foundation for success with Alton Brown’s Angel Food Cake Recipe. We focus on careful preparation of the pan, precise separation of egg whites, and thorough sifting of dry ingredients to ensure a light, airy texture.
Preparing the Pan
For the iconic tall rise and delicate crumb, use an ungreased angel food cake pan. This allows the cake batter to cling to the pan’s sides as it expands, giving the cake structure and height. Avoid greasing the pan as it prevents the egg whites from gripping and rising properly.
Steps to prepare the pan:
- Use a clean, dry angel food cake pan with a removable bottom if available.
- Do not grease or flour the pan.
- Place the pan on a flat baking surface to ensure even baking.
Separating the Egg Whites
The heart of angel food cake is the whipped egg whites. Using room temperature egg whites at exactly 70°F (21°C) helps them whip to maximum volume.
Steps for separating:
- Use 12 large eggs, separate whites from yolks carefully to avoid contamination.
- Ensure no yolk or fat is mixed with the whites to prevent deflation.
- Place whites into a clean, dry mixing bowl free of grease or residue.
| Egg Whites Temperature | Importance |
|---|---|
| Room Temperature (70°F/21°C) | Whips to maximum volume |
| Cold | Whips slowly, less volume |
| Presence of Fat/Yolk | Prevents whipping |
Sifting the Dry Ingredients
Sifting aerates the flour and sugar for a finer, lighter crumb and aids in the gentle folding process that maintains airiness.
Steps for sifting:
- Sift 1 cup cake flour, 1 1/2 cups granulated sugar (divided), and 1/4 teaspoon salt together.
- Sift sugar twice, once with flour and salt, and again to ensure no clumps.
- Use a fine-mesh sifter or a large bowl with a flour sifter.
“Sifting dry ingredients is more than routine—it’s an essential step for a whisper-light Angel Food Cake.”
Together, this prep work primes us for the delicate folding and baking stages that follow, ensuring we achieve the ethereal texture Alton Brown’s Angel Food Cake is known for.
Directions
Follow these precise steps to achieve the signature lightness and fluffy texture of Alton Brown Angel Food Cake. Each phase is crucial to building the perfect structure that defines this airy dessert.
Whipping the Egg Whites
We begin by whipping the 12 large room temperature egg whites for maximum volume:
- Combine egg whites and cream of tartar (1 teaspoon) in a clean, dry mixing bowl.
- Start beating on low speed until frothy.
- Gradually increase speed to medium-high. When soft peaks form, slowly add 3/4 cup of granulated sugar (one-third of the total sugar).
- Continue whipping until stiff, glossy peaks appear, ensuring the whites are stable but not dry.
- At this point, gently mix in the 1 teaspoon pure vanilla extract and the optional 1/2 teaspoon almond extract for aroma.
Tip: We avoid any yolk contamination to secure the egg whites’ volume and use room temperature whites as they whip better.
Folding in the Dry Ingredients
Next, we carefully incorporate the sifted dry ingredients to avoid deflating the whipped egg whites:
- In a separate bowl, sift together 1 cup cake flour, 3/4 cup granulated sugar, and 1/4 teaspoon salt.
- Add about a third of this dry mixture to the whipped whites.
- Using a rubber spatula, gently fold the dry ingredients in with a slow, under-and-over motion.
- Repeat folding in two more additions of the dry mixture until fully incorporated—avoid overmixing to maintain aeration.
| Ingredient | Amount | Notes |
|---|---|---|
| Cake flour | 1 cup | Sifted |
| Granulated sugar | 3/4 cup | Part of divided total sugar |
| Salt | 1/4 teaspoon | Enhances flavor |
Transferring Batter to Pan
Now we prepare the batter for baking to retain its height and airy texture:
- Carefully pour the batter into the ungreased angel food cake pan.
- Use the spatula to gently spread the batter evenly but do not tap or shake the pan, which can cause loss of air.
- Smooth the top lightly with the spatula.
- Bake immediately in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until the top is golden and springs back lightly when touched.
Remember: Using an ungreased pan allows the batter to cling and climb, ensuring an impressive rise.
By maintaining gentle techniques from whipping to folding and careful pan transfer, we guarantee the ethereal texture Alton Brown’s Angel Food Cake is famous for.
Baking Instructions
To perfect Alton Brown’s Angel Food Cake, precise baking techniques are essential. We will guide you through the ideal oven settings and how to accurately check for doneness to preserve the cake’s ethereal texture.
Oven Temperature and Time
Set your oven to 350°F (177°C)—this temperature is crucial for the cake to rise properly and develop a tender crumb. Place the ungreased angel food cake pan directly in the center rack to ensure even heat distribution. Bake undisturbed for 35 to 40 minutes. Avoid opening the oven door early to prevent the delicate structure from collapsing.
| Step | Temperature | Time | Oven Position |
|---|---|---|---|
| Bake angel food cake | 350°F | 35-40 minutes | Center rack |
Checking for Doneness
To determine when the cake is perfectly baked, look for the following signs:
- The top should be a light golden brown with a slightly dry, spongy feel.
- Gently press the cake’s surface; it should spring back without leaving an indentation.
- Insert a toothpick or cake tester into the center. It should come out clean or with a few dry crumbs but no wet batter.
Avoid overbaking as it dries out the cake and diminishes the airy texture we aim for with Alton Brown’s Angel Food Cake. Once done, invert the pan immediately on a cooling rack to maintain the volume and height until completely cool.
Cooling and Removing Cake
Proper cooling and removal of Alton Brown’s Angel Food Cake are crucial to preserve its height and delicate texture. Follow these steps carefully to ensure the cake remains light and airy.
Inverting the Pan
To maintain the cake’s volume and prevent it from collapsing, we immediately invert the cake pan onto a cooling rack as soon as it comes out of the oven. This allows gravity to keep the cake stretched while it cools completely.
- Use the center column of the angel food cake pan to balance the pan securely on the cooling rack.
- Let the cake cool upside down for at least 1 to 2 hours until it is completely cooled and firm.
- Avoid placing anything inside the tube hole as this could damage the cake’s structure.
“Inverting the pan is essential to keep the beautiful airy texture that defines a perfect angel food cake.”
| Cooling Step | Action | Time Required |
|---|---|---|
| Immediately after baking | Invert pan on cooling rack | Start at once |
| Cooling duration | Cool upside down to set shape | 1 to 2 hours |
| Final check | Ensure cake is completely cool before removal | Firm to touch |
Loosening the Cake from the Pan
Once fully cooled, carefully loosen the cake to release it from the pan without tearing or deflating the delicate crumb.
- Run a thin offset spatula or a butter knife gently along the edges, including the center tube of the pan.
- Loosen the cake by carefully sliding the utensil between the cake and the pan walls.
- Turn the pan right side up and ease the cake out by gently tapping the pan or pushing from the bottom, if your pan has removable sides.
- Avoid using force; the cake should release with gentle coaxing to prevent crumbling.
Tip: Use a plastic or silicone spatula to minimize damage to the pan’s surface and the cake.
By carefully inverting and loosening the pan as described, we lock in the structural integrity and juiciness of our Alton Brown Angel Food Cake before serving or decorating.
Serving Suggestions
To fully enjoy Alton Brown’s Angel Food Cake, we recommend a variety of classic and creative serving options that highlight the cake’s light texture and delicate sweetness.
Classic Pairings
- Fresh Berries: Strawberries, blueberries, raspberries, or blackberries bring natural sweetness and vibrant color to every slice.
- Whipped Cream: Lightly sweetened whipped cream complements the airy texture without overpowering the cake.
- Fruit Compote: Warm or chilled compotes made from peaches, cherries, or mixed berries add a luxurious layer of flavor and moisture.
Creative Enhancements
- Citrus Glaze: A drizzle of lemon or orange glaze enhances the cake’s subtle vanilla notes with a zesty brightness.
- Toasted Almonds: Sprinkle toasted sliced almonds on top to add crunch and a nutty contrast.
- Chocolate Drizzle: Melted dark or white chocolate creates an elegant finish for special occasions.
Serving Tips
- Slice with a Serrated Knife to maintain the cake’s delicate crumb.
- Serve at Room Temperature to best enjoy the cake’s airy softness.
- Add Toppings Just Before Serving to prevent the angel food cake from becoming soggy.
| Serving Element | Description | Flavor Profile |
|---|---|---|
| Fresh Berries | Strawberries, blueberries, raspberries | Sweet and tangy |
| Whipped Cream | Lightly sweetened, fresh whipped cream | Creamy and mild |
| Fruit Compote | Warm or chilled, made with seasonal fruits | Sweet, tart, and juicy |
| Citrus Glaze | Lemon or orange glaze drizzle | Bright and zesty |
| Toasted Almonds | Lightly toasted sliced almonds | Nutty and crunchy |
| Chocolate Drizzle | Melted dark or white chocolate | Rich and sweet or creamy |
“The ethereal lightness of Alton Brown’s Angel Food Cake pairs beautifully with fresh fruit and subtle sweet toppings.”
Using these serving suggestions ensures that each slice delivers not only the classic vanilla sweetness and airy texture but also brings a delightful contrast of flavors and textures to our table.
Tips for Perfect Angel Food Cake
To master Alton Brown’s Angel Food Cake, we need to focus on several key techniques that ensure the cake’s signature lightness and airy texture. Here are essential tips to guide us through flawless results every time.
1. Use Room Temperature Egg Whites
Start with 12 large egg whites at room temperature. Warm whites whip to higher volume more easily, creating the billowy structure central to angel food cake. Avoid any trace of yolk or fat as it prevents egg whites from whipping properly.
2. Incorporate Cream of Tartar for Stability
Add 1 teaspoon cream of tartar to the egg whites before whipping. It stabilizes the foam, ensuring stiff peaks that hold their shape through folding and baking.
3. Gradually Add Sugar During Whipping
We add sugar in three increments while whipping. This technique:
- Prevents over-diluting the egg whites
- Creates a glossy, fine meringue
- Helps achieve a tender crumb in the finished cake
4. Sift Dry Ingredients Thoroughly
Sift the cake flour, sugar, and salt at least twice. Sifting aerates and lightens the flour allowing us to keep the batter fluffy when folding. It also prevents uneven pockets of flour or sugar.
5. Fold Gently to Preserve Air
Use a rubber spatula to fold the dry ingredients gently into the meringue. Aggressive mixing deflates the whipped whites and ruins the rise. Folding until just incorporated is key.
6. Use an Ungreased Angel Food Cake Pan
Never grease the pan. The batter sticks to the pan’s sides allowing the cake to climb and rise high. This is crucial for the tall, sponge-like texture.
7. Avoid Tapping or Shaking the Pan
Once poured, resist tapping the pan. This deflates the delicate air bubbles critical to cake volume.
8. Bake at Correct Temperature for Perfect Rise
Set the oven to 350°F (177°C). Bake for 35 to 40 minutes on the center rack. Even heat promotes uniform rise and baking. Overbaking dries out the cake; underbaking will collapse it.
9. Invert Immediately After Baking
Invert the pan on a cooling rack right after removing from oven. Gravity holds the shape preventing collapse as the cake cools over 1 to 2 hours.
10. Remove Cake Carefully
Use a thin-bladed knife or spatula to loosen the cake from the pan. Take care to avoid tearing or compressing once released.
Quick Reference Table: Key Tips for Angel Food Cake
| Tip | Action | Purpose |
|---|---|---|
| Room Temperature Egg Whites | Use 12 large whites at room temp | Maximize volume |
| Cream of Tartar | Add 1 tsp before whipping | Stabilize egg white foam |
| Sugar Addition | Add gradually in 3 parts | Glossy meringue, tender crumb |
| Sifting Dry Ingredients | Sift 2x (flour, sugar, salt) | Aerate and prevent clumps |
| Folding Technique | Fold gently with spatula | Preserve air bubbles |
| Pan Preparation | Use ungreased angel food cake pan | Batter clings for rise |
| Baking Temperature | Bake at 350°F (177°C) | Even rise and doneness |
| Cooling Method | Invert pan immediately after baking | Maintain shape and volume |
| Cake Removal | Loosen carefully with thin spatula or knife | Prevent tearing/deflation |
As Alton Brown says, “The air is our structure,” so protecting every bubble from start to finish guarantees we achieve the exquisite lightness of this classic angel food cake. Following these proven tips lets us replicate his recipe perfectly and amaze at every slice.
Conclusion
Mastering Alton Brown’s Angel Food Cake recipe is all about precision and patience. With the right ingredients, equipment, and techniques, we can create a cake that’s impressively light and tender every time.
This recipe not only delivers a classic dessert but also teaches valuable baking skills that enhance our confidence in the kitchen. Whether enjoyed plain or paired with fresh toppings, it’s a versatile treat worth adding to our baking repertoire.
By following these steps carefully, we ensure a beautiful rise and delicate crumb that make this angel food cake truly unforgettable.
Frequently Asked Questions
What makes Alton Brown’s angel food cake so light and fluffy?
The cake’s light texture comes from whipped egg whites, which create air bubbles that give the cake volume and tenderness.
Why is cream of tartar used in the recipe?
Cream of tartar stabilizes the whipped egg whites, helping them hold volume and preventing the cake from collapsing.
Can I use any cake pan for this recipe?
No, an ungreased angel food cake pan is essential for structure and helps the batter cling for a perfect rise.
Why should the egg whites be at room temperature?
Room temperature egg whites whip up more easily and achieve maximum volume for the cake.
How do I know when the angel food cake is done baking?
Look for a light golden brown top, a springy texture when pressed, and a clean toothpick test.
Should the cake pan be greased before baking?
No, the pan should remain ungreased so the batter can cling to the sides and rise properly.
How long should the cake cool after baking?
Invert the cake pan onto a cooling rack and let it cool completely for 1 to 2 hours to maintain height.
What is the best way to remove the cake from the pan?
Use a thin spatula or knife to gently loosen the edges without tearing or deflating the cake.
What toppings go well with Alton Brown’s angel food cake?
Fresh berries, whipped cream, fruit compote, citrus glaze, toasted almonds, or chocolate drizzle are great options.
How can I ensure the cake stays light when mixing ingredients?
Gently fold in the sifted dry ingredients using a rubber spatula to preserve the air whipped into the egg whites.