This delicious Pioneer Woman Angel Food Cake is a light, fluffy dessert that’s perfect for any occasion. Made with simple ingredients like egg whites, vanilla, and almond extract, it’s quick to prepare and can be topped with fresh strawberries and whipped cream for extra sweetness. A treat everyone will love!
Ingredients Needed
For the Cake:
- 1 1/2 cups + 1 tablespoon sugar (12 oz)
- 1 cup cake flour (4 oz)
- 12 egg whites (at room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons cream of tartar
For the Topping (optional):
- 4 cups sliced strawberries (about 1 lb)
- 2 tablespoons light brown sugar
- Whipped topping (thawed)
How To Make Angel Food Cake
- Preheat Oven: Preheat the oven to 325ºF. Do NOT grease the angel food cake pan.
- Prepare Sugar & Flour: Put the sugar in a food processor and pulse about 15 times to make the sugar granules finer. Sift the cake flour with 3/4 cup of the sugar and set it aside.
- Whip the Egg Whites: In a large bowl, use a whisk attachment to whip the egg whites, extracts, and salt until frothy. Add the cream of tartar and continue whipping until the mixture forms soft peaks.
- Add Remaining Sugar: Gradually add the remaining sugar, 1/4 cup at a time, while the mixer is running. Continue to beat until the mixture is glossy, smooth, and holds stiff peaks.
- Fold in Flour Mixture: Sift the flour/sugar mixture over the beaten egg whites in three additions. Carefully fold the flour into the egg whites.
- Transfer to Pan: Spoon the batter into the angel food cake pan. Use a knife or thin spatula to break up any air pockets. Smooth the top with the back of a spoon.
- Bake: Bake for 35–40 minutes, or until the top is lightly golden and cracked. The cake should bounce back when lightly touched.
- Cool: Cool the cake upside-down in the pan, using a bottle in the center or the pan’s attached feet. Let it cool completely for about 2 hours.
- Prepare Strawberries: Just before serving, place the sliced strawberries in a bowl with the brown sugar. Stir and let sit for 5–10 minutes to create a syrupy texture.
- Remove Cake from Pan: Run a knife along the edge and center tube of the cake. Invert the pan onto a cake plate and give it a few shakes. If the cake doesn’t release, repeat the process.
- Serve: Cut the cake with a serrated knife and serve with whipped topping and the syrupy strawberries.
Recipe Tips
- Use Room Temperature Egg Whites: Make sure your egg whites are at room temperature before whipping. This helps them whip to a better volume, giving the cake a light and airy texture.
- Sift the Flour and Sugar: Always sift the flour and sugar together before adding it to the egg whites. This ensures the mixture is light and avoids clumps, helping the cake rise evenly.
- Don’t Grease the Pan: Avoid greasing the angel food cake pan. The batter needs to cling to the sides of the pan while baking to rise properly and create that signature texture.
- Cool the Cake Upside-Down: After baking, let the cake cool upside-down in the pan. This helps it maintain its shape and prevents it from collapsing as it cools.
- Add Sugar Gradually: When adding sugar to the egg whites, do it slowly, about 1/4 cup at a time. This ensures the sugar dissolves completely, helping the cake maintain its smooth, glossy texture.
How To Store Leftovers
- Refrigerate: Cover leftovers angel food cake or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Wrap leftovers angel food cake tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (1/12 of a 12 oz cake)
- Calories: 72
- Total Fat: 0.2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 104mg
- Potassium: 107mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Sugars: 16g
- Protein: 1.65g
More Pioneer Woman Recipes:
Pioneer Woman Angel Food Cake
Description
This delicious Pioneer Woman Angel Food Cake is a light, fluffy dessert that’s perfect for any occasion. Made with simple ingredients like egg whites, vanilla, and almond extract, it’s quick to prepare and can be topped with fresh strawberries and whipped cream for extra sweetness. A treat everyone will love!
Ingredients
For the Cake:
For the Topping (optional):
Instructions
- Preheat Oven: Preheat the oven to 325ºF. Do NOT grease the angel food cake pan.
- Prepare Sugar & Flour: Put the sugar in a food processor and pulse about 15 times to make the sugar granules finer. Sift the cake flour with 3/4 cup of the sugar and set it aside.
- Whip the Egg Whites: In a large bowl, use a whisk attachment to whip the egg whites, extracts, and salt until frothy. Add the cream of tartar and continue whipping until the mixture forms soft peaks.
- Add Remaining Sugar: Gradually add the remaining sugar, 1/4 cup at a time, while the mixer is running. Continue to beat until the mixture is glossy, smooth, and holds stiff peaks.
- Fold in Flour Mixture: Sift the flour/sugar mixture over the beaten egg whites in three additions. Carefully fold the flour into the egg whites.
- Transfer to Pan: Spoon the batter into the angel food cake pan. Use a knife or thin spatula to break up any air pockets. Smooth the top with the back of a spoon.
- Bake: Bake for 35–40 minutes, or until the top is lightly golden and cracked. The cake should bounce back when lightly touched.
- Cool: Cool the cake upside-down in the pan, using a bottle in the center or the pan’s attached feet. Let it cool completely for about 2 hours.
- Prepare Strawberries: Just before serving, place the sliced strawberries in a bowl with the brown sugar. Stir and let sit for 5–10 minutes to create a syrupy texture.
- Remove Cake from Pan: Run a knife along the edge and center tube of the cake. Invert the pan onto a cake plate and give it a few shakes. If the cake doesn’t release, repeat the process.
- Serve: Cut the cake with a serrated knife and serve with whipped topping and the syrupy strawberries.
Notes
- Use Room Temperature Egg Whites: Make sure your egg whites are at room temperature before whipping. This helps them whip to a better volume, giving the cake a light and airy texture.
- Sift the Flour and Sugar: Always sift the flour and sugar together before adding it to the egg whites. This ensures the mixture is light and avoids clumps, helping the cake rise evenly.
- Don’t Grease the Pan: Avoid greasing the angel food cake pan. The batter needs to cling to the sides of the pan while baking to rise properly and create that signature texture.
- Cool the Cake Upside-Down: After baking, let the cake cool upside-down in the pan. This helps it maintain its shape and prevents it from collapsing as it cools.
- Add Sugar Gradually: When adding sugar to the egg whites, do it slowly, about 1/4 cup at a time. This ensures the sugar dissolves completely, helping the cake maintain its smooth, glossy texture.
Pioneer Woman Angel Food Cake