Hamdi Saidani This Pioneer Woman Angel Food Cake is a light and airy recipe, which is made from whipped egg whites and cake flour. It’s a classic, fat-free dessert that’s perfect for serving with fresh fruit, ready in about an hour, plus cooling time.
Pioneer Woman Angel Food Cake Ingredients
Simple ingredients for a famously light and delicate cake.
- 1 1/2 cups Plus 1 Tablespoon Sugar
- 1 cup Cake Flour
- 12 Egg Whites, at room temperature
- 1 tsp. Vanilla Extract
- 1/4 tsp. Almond Extract
- 1/2 tsp. Fine Sea Salt
- 1 1/2 tsp. Cream Of Tartar
For the Topping (optional):
- 4 cups Sliced Strawberries
- 2 Tbsp. Light Brown Sugar
- Whipped Topping, thawed
How To Make Pioneer Woman Angel Food Cake
A step-by-step guide to this ethereal and delicious dessert.
- Prep the Oven and Pan: Preheat the oven to 325°F. It is very important that you do NOT grease the angel food cake pan. The batter needs to be able to cling to the sides of the pan to rise properly.
- Prepare the Sugars and Flour: Place the granulated sugar in a food processor and pulse about 15 times to make it superfine. Sift the cake flour together with 3/4 cup of this finer sugar and set aside.
- Whip the Egg Whites: In a large, clean bowl of a stand mixer, use the whisk attachment to whip the room-temperature egg whites, vanilla extract, almond extract, and salt until they become frothy. Add the cream of tartar and continue to whip until the mixture forms soft peaks.
- Create the Meringue: With the mixer still running on medium speed, gradually add the remaining sugar, about 1/4 cup at a time. Continue beating until the meringue is glossy, smooth, and holds a stiff, straight peak when the whisk is lifted.
- Fold and Bake: In three separate additions, sift the flour/sugar mixture over the top of the meringue. After each addition, use a large spatula to gently fold the flour in until just incorporated. Carefully spoon the batter into the ungreased tube pan. Run a knife through the batter to eliminate any large air pockets, then smooth the top. Bake for 35–40 minutes, until the top is golden brown and the cake springs back when lightly touched.
- Cool the Cake Upside Down: This is a crucial step. Immediately upon removing the cake from the oven, invert the pan and let it cool completely while hanging upside down. You can rest the pan on its attached “feet,” balance the tube on a sturdy bottle, or rest the handles on two cans. Let it cool for at least 2 hours.
- Prepare Topping and Serve: Just before serving, toss the sliced strawberries with the brown sugar and let them sit for 5-10 minutes to become syrupy. To release the cake, run a thin knife around the outer and inner edges of the pan, then invert it onto a cake plate. Cut the cake with a serrated knife and serve with the strawberries and whipped topping.
Recipe Tips
For a perfectly light, airy, and tall Angel Food Cake.
- Why not grease the pan? Angel food cake is a foam cake that gets its incredible height by “climbing” up the sides of the pan as it bakes. A greased pan would cause the delicate batter to slip, preventing it from rising.
- Why use room temperature egg whites? Room temperature egg whites will whip up to a much greater volume than cold egg whites, which is essential for creating the light, airy texture of this cake.
- What is the purpose of cream of tartar? Cream of tartar is an acid that helps to stabilize the whipped egg whites. It strengthens their structure, allowing them to hold more air and preventing the meringue from collapsing.
- How to properly fold ingredients into a meringue? “Folding” is a gentle mixing technique. Use a large rubber spatula to cut down through the middle of the mixture, scrape along the bottom of the bowl, and bring the batter from the bottom up and over the top. This incorporates the flour without deflating all the air you worked to whip into the egg whites.
What To Serve With Angel Food Cake
Light toppings that complement this delicate cake.
Angel food cake is a perfect canvas for fresh and fruity toppings. It’s wonderful served with:
- Macerated strawberries, raspberries, or peaches
- A dollop of whipped cream or a scoop of lemon sorbet
- A simple lemon glaze or a light dusting of powdered sugar
- Fresh fruit salad
How To Store Angel Food Cake
Keeping your delicate cake fresh.
- Room Temperature: Store the cake in a cake carrier or covered loosely with plastic wrap at room temperature. It will stay fresh and soft for up to 3 days.
Pioneer Woman Angel Food Cake Nutrition Facts
An estimated guide per slice (cake only).
- Calories: 180 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 0 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My cake collapsed after baking. What did I do wrong?
Collapsing is usually caused by one of three things: under-whipping the egg whites (they must be at stiff peak stage), over-mixing when folding in the flour (which deflates the egg whites), or not cooling the cake upside down. Cooling it inverted is essential to allow the cake’s structure to set without gravity causing it to sink.
Can I make this cake without a tube pan?
A traditional two-piece tube pan is highly recommended because its shape allows heat to circulate evenly and cook the delicate cake through the center. Its removable bottom also makes it much easier to get the un-greased cake out of the pan.
Can I use a hand mixer for this recipe?
Yes, you can use a hand mixer, but it will take significantly longer to whip the egg whites to the stiff peak stage. Be patient, and make sure your bowl is large enough to accommodate the volume of the meringue.
Try More Pioneer Woman Recipes:
- Pioneer Woman Apple Bundt Cake Recipe
- Pioneer Woman Applesauce Cake Recipe
- Pioneer Woman Apple Cake Recipe
Pioneer Woman Angel Food Cake Recipe
Description
A classic, homemade Angel Food Cake that is incredibly light, airy, and tender, made from a simple egg white meringue for a naturally fat-free dessert.
Ingredients
Instructions
- Preheat oven to 325°F. Do NOT grease an angel food cake (tube) pan.
- Sift the cake flour with 3/4 cup of the sugar.
- Whip room-temperature egg whites with extracts, salt, and cream of tartar until soft peaks form.
- Gradually beat in the remaining sugar until the meringue is stiff and glossy.
- Gently fold the flour-sugar mixture into the meringue in three additions.
- Spoon batter into the ungreased pan, run a knife through to remove air pockets, and smooth the top.
- Bake for 35-40 minutes until golden and the cake springs back.
- Immediately invert the pan and let the cake cool completely while hanging upside down (at least 2 hours).
- Run a knife around the edges to release the cake and serve with strawberries and whipped topping.
Notes
- u003cliu003eUsing room temperature egg whites is crucial for achieving maximum volume.u003c/liu003eu003cliu003eDo not grease the pan; the batter needs to cling to the sides to rise properly.u003c/liu003eu003cliu003eCooling the cake upside down is an essential step to prevent it from collapsing.u003c/liu003eu003cliu003eUse a gentle folding motion to incorporate the flour so you don’t deflate the delicate meringue.u003c/liu003e
