Why is my angel food cake chewy?

A common mistake is whipping your egg whites too long until peaks become stiff. This will cause a chewy and dense cake. It is common when making meringues and pavlovas to mix until stiff peaks form but when making angel food cake you want to reach the soft peak stage.

What is angel food cake?

Angel food cake is a super spongy and soft cake. It's not overly sweet and is typically served with cream and fruit. It's made with egg whites, sugar, and flour. There is no fat (i.e butter) used in angel food cake.

Do I have to use an angel food cake pan?

Yes, you have to use the proper cake pan to make angel food cake. They are designed to bake the batter evenly yielding a light and airy cake. The coating is very important in the pan. It helps the cake to rise properly as it sticks and climbs up the sides of the pan.

Do I have to grease an angel food cake pan?

No, you do not grease an angel food cake pan. If you grease the pan you won't achieve the same fluffy, airy results. The pans are designed for the batter to stick and climb up the pan.

Lemon Berry Angel Food Cake Recipe

Lemon Berry Angel Food Cake

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This summery, spongy angel food cake is bursting with berries and drenched in a lemon glaze. It’s the perfect show stopper cake to serve for an easy light summer dessert.

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield: 1 angel food cake 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

1 1/4 cups sifted cake and pastry flour
1 1/2 cups granulated sugar, divided
lemon zest from 1 large lemon
1 1/2 cups egg whites, approx. 9-10 large eggs (use carton egg whites if possible)
1 Tablespoon fresh lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups wild black raspberries, or a mix of berries (extra for garnish)

Glaze

2 cups icing sugar, sifted
3 Tablespoons fresh lemon juice
Thin slices of lemon, for garnish (optional)

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Instructions

Preheat oven to 350˚F. Set aside an angel food cake pan.
In a large bowl sift flour with ¾ cup of the sugar, add lemon zest and mix in. Set aside.
Using a stand mixer, beat egg whites using the whisk attachment until foamy. Add lemon juice, cream of tartar and salt. Beat until soft peaks form. Beat in the vanilla extract and the remaining sugar, approx. 2 tablespoons at a time, until soft glossy peaks form (this can take 8-10 minutes, but be careful not to overwhip).
Add the sifted flour mixture to the egg white mixture, one-quarter at a time. Using a large spatula gently fold in each addition until blended. Make sure to fold the batter gently, this is very important!
Gently add half of the batter to an ungreased angel food cake pan. Next, add half of the berries then use a butter knife to push the berries into the batter.
Add the remaining batter and the remaining berries (again press berries into batter).
Bake in the center of the oven for 35-40 minutes or until the cake springs back when lightly touched.
Invert the cake on a cooling rack and let cool for 1-2 hours.
Using a butter knife, gently release the cake by sliding the knife along the edges.
Make your icing. In a bowl add sifted icing sugar and 3 tablespoons of lemon juice. Mix until smooth and combined.
Spoon icing over the top of the cake, letting it drip over the edges. Top with berries and slices of lemon.

Notes

Store at room temperature for 3-4 days. Cover with a cake dome if possible or a large bowl, inverted.

Nutrition

Serving Size: 1 of 18
Calories: 390
Sugar: 75.4g
Sodium: 107mg
Fat: 0.4g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 90.9g
Fiber: 1.5g
Protein: 10.1g
Cholesterol: 0mg

Find it online: https://bakingforfriends.com/lemon-berry-angel-food-cake/