The Angel Food Method Process

Appears in

Published 2022

Make sure the egg whites are at room temperature before beginning.

Reserve half of the sugar for the egg whites. Sift the rest of the dry ingredients together.
Whip the egg whites on medium speed until foamy. Add the acidic ingredient and continue whipping until they are starting to hold soft peaks.
Slowly add in the other half of the sugar while continuing to mix. Stop mixing when you reach stiff peaks and the foam looks glossy.
Gently fold the dry ingredients into your meringue, taking care not to deflate it.
Transfer the batter to the pan and bake. Angel food cake is traditionally baked in a tube pan, but it can be baked into cupcakes or a layer cake as well.
If you baked your cake in a tube pan, allow it to cool fully upside down. This helps the cake to not fall as it cools.