Homemade Angel Food Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 371

Hi guys! I’m Laura Vitale. On this episode
of ‘Laura In The Kitchen’ I am going to show you how to make Angle Food Cake. It is absolutely
delicious; it is relatively simple to make. It is really easy, and I am going to show
you exactly how to do it. The first thing you need to do is go over the ingredients
so that we can get started. You are going to need some cake flour, egg whites, regular
granulated sugar, vanilla extract, almond extract, cream of tartar, and salt. Those
are your ingredients. Angel Food Cake is great; there is no butter in it, there is no oil
in it, there is very little flour in it, and it is made with egg whites, so it is kind
of ‘figure friendly’. There is sugar in it, but you can’t win them all, can you?! So,
before we get started, let me give you a few pointers on Angel Food Cake, because I do
know that a lot of people that have been e-mailing me requesting the recipe, have been telling
me that they feel intimidated about making Angel Food Cake. There’s a few steps, a few
things that you need to know before you start. The first thing you need to do, of course,
get your oven preheated, but that’s like always. But, the key things to this is, if you are
going to make it in a standing mixer, like I am doing it, you want to make sure that
your bowl, and your whisk is really, really, clean; there’s to be no residue of anything
in there, because otherwise, the egg whites will not get that beautiful, glossy color.
Second thing is you must use cake flour. It’s much, much finer than regular all purpose
flour, giving you that light, soft, airy inside, that makes the Angel Food Cake so special.
The second thing is that you need to have egg whites, and make sure that when you are
separating your egg whites that no yolks go into your egg whites; otherwise, they are
not going to get nice and stiff peaks, and beautiful like they should. And third thing
is you have to have an angel food pan, like so, and it cannot be greased. This is nonstick,
you want nonstick, but you do not want to grease it at all. You don’t want any grease
in this recipe, whatsoever. Okay, now that the oven is preheated, let’s get started.
The first thing we need to do is sift the flour. Now, you guys already know that I am
not a big fan of sifting, just because it takes time, but this time, you need to sift,
and you don’t only have to sift once, but you have to sift this three times. You want
to make sure that this is lump-free and by sifting, it gets nice and airy and just delicious,
and gives you that perfect, perfect consistency. So all I am going to do is sift this three
times, going from this bowl, to this bowl, to this bowl. See those little lumps there?
You don’t want any of those. So now I am going to do exactly the same thing, and sift it
to this bowl. Last time to sift. Perfect. Now, I am going to set this aside. Another
really key point to this is that your egg whites must be at room temperature. Now, it
is much easier to separate your eggs when they are cold, so separate the eggs from the
whites and the yolks, put the yolks into the refrigerator. It makes for a fantastic ice
cream. You can make custard with it. Don’t throw them away. But, keep the egg whites
at room temperature for about a half an hour, and now I am just going to put these into
my mixer, along with the cream of tartar, and the salt. And, the cream of tartar stabilizes
the egg whites, and makes them kind of hold their shape better, so all I am going to do
is mix this until it is nice and frothy. Now that my egg whites are nice and frothy, I
am going to start adding in my sugar, one tablespoon at a time. I am going to add in
my vanilla, and my almond extract. And now, I am just going to crank the speed up to high.
That’s a little too high. And, let those whip up until the egg whites become nice and stiff
peaks, and glossy. That looks exactly how I want it to look, so now I am going to get
rid of this, put this in my sink, get my bowl, and now it is time to fold in your cake flour.
And, I am going to do this just a third at a time, and just folding it like so. You don’t
want to deflate the egg whites; that is why we do this by hand instead of putting it in
– instead of doing it with the mixer running. That is good, just folded in the last of my
flour. Now I am just going to put this in my ungreased tube pan. Just trying to get
this to be as even as you can manage. Make this as level as possible. That looks fabulous.
Now you are going to take a butter knife, and I just do little swirls, and this just
kind of gets the air bubbles out if there are any. You don’t want air bubbles. So, that
looks perfect. It looks like a big cloud; I guess that is why they call it Angel Food
Cake, right? Now this is going to go into your preheated oven, at 350F, for about forty
to forty-five minutes. You will see that the outside is like, light brown, and cracked
on top, and I will show you what to do the minute it comes out of the oven. My Angel
Food Cake was in the oven for forty minutes, and it is exactly how it should look. Now
this is extremely important. This cake has to cool upside down. It just has to, otherwise,
it is going to fall on itself, and become very heavy. And, you want to put the pan on
something that is going to hold it upside down, and I use a heat-proof wine bottle.
It works every single time; just make sure there is actually liquid in it that holds
it nice and steady, and this is going to cool like this, for about an hour-and-a-half, or
until it is fully, fully, fully cooled, and like I said, this step is crucial. It has
to happen. So, I am just going to set this aside, for about an hour-and-a-half, and then
I will show you what it looks like once it is cooled. My Angel Food Cake is completely
cooled, so now I can take it off the bottle. Take a knife; I am just going to run it, right
on the edge, the center, as well. Now you just lift it out, and I just take my knife,
run it right along the bottom. Dun Dun dah!! Put it on a cake plate! Ah, it’s so beautiful!
Smells fantastic! I just want to stare at it for just a second, because it looks so
beautiful. Now we are going to go right into it, and get a nice slice, but I am going to
clean up first. Let’s give this a slice. It’s so soft. Just cutting it is like – make sure
you cut it with a serrated knife so that you don’t damage it. Look at that, oh, that is
beautiful! Ah, take some berries, put that alongside for a good contrast in colors and,
of course, taste. I just really want to give this cake a taste. Ah, you can see it is so
beautiful and light. It’s delicious! Mmmm, it is the softest, most fluffiest cake you
will ever put in your mouth. It’s so so good. It’s not heavy, at all, and this recipe is
totally fool proof if you just follow this recipe, and follow the key steps I told you
about, you will have perfect Angel Food cake, on your table, any time, whenever you are
ready, whenever you want it, whenever you have company over, just you want to make yourself
some Angel Food Cake. You know what I am saying?! You can get this recipe, and others, go to
www.laurainthekitchen.com. I am going to continue to eat this, because it is really delicious!
Catch you next time. Bye bye!

100 thoughts on “Homemade Angel Food Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 371

  1. @Laura in the Kitchen every time i try to make an angel food cake or a sponge cake it comes out tasting like scrambled eggs! i followed your recipe to a t and still cant get it right can you tell me what i might be doing wrong or a regular cake will have to do for my friends wedding 🙁

  2. This was the 2nd time I looked for the..Measurements on you sight…A link would be nice to the cake!!! Or anything else you cook!

  3. Hi! Why was the area were the tube part goes through the angel food cake wet when I removed my angel food cake?

  4. My grandfather requested this special cake at special occasions holidays,etc… It was one of his favorite desserts.

  5. Is this type of cake suitable to fill with  choc mousse or other types? B4 the haters jump on-board with "derrrr" comments, I'm only asking because it's got no egg yolks in it , just whites. Someone with more experience than I can possibly comment.

  6. I read somewhere that you can take away 2 tbsp of normal all purpose flour for every 1 cup and then add 2 tbsp of cornflour i tried it many times and the angel food cake comes out fluffy and soft everytime

  7. Hi Laura, I wanted to say that I have really enjoyed your videos. I just recently started watching. I have twin granddaughters that are 7. They request to watch and see what new goodies you are making.

  8. Hi Laura, I wanted to say that I have really enjoyed your videos. I just recently started watching. I have twin granddaughters that are 7. They request to watch and see what new goodies you are making.


  10. Made this cake, it was really, really good. However I believe I messed up along the lines because mine came out like cake. Not fluffy or airy like they're supposed to be, but It tasted like an angel food cake for sure it was just… Cake haha.

  11. Why we r using cream of tart??can i use something else or can i skip this one??please reply,i really want to try ur recipe. @laura vitale

  12. Hello Laura, Thank you for all your help in the kitchen. I just went and picked up everything I need for this recipe ? I have an Angel food cake pan but I don't think it's nonstick. It was my mom's, probably from the 1950s. Can I still use it?

  13. I'm totally smitten and irredeemably obsessed with meringues. That was molten meringue but it doesn't matter…

  14. This woman's scientific descriptions of the processes she is going through puts her at almost genius level!

    What an airhead. Total waste of time.

  15. Love this channel! You "flow" so smoothly…there's no clanging of tools,etc. I green a lot from your pointers on all the tutorials

  16. Hey Laura…I followed ur instruction but didnt have the same result…and notice the bottum part of the cake is not soft…and it deflated on the top too…hope u read my post…

  17. Every time you state in your video that it is "fool proof" I still find a way to F it up! Please stop saying that, I need it to work 1st time. haha

  18. Can you use corn flour instead of corn starch? Also, I don't have that tin. Will a normal cake tin be suitable?

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