advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

  • Overview
  • Tips for Sweet Success
  • Our Favorite Recipes

advertisement

advertisement

EVERYTHING YOU NEED TO KNOW ABOUT

Angel Food Cakes

There is a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes divine. What's more, it's virtually fat-free (no butter or oil in the batter) and very versatile. If you’re looking for a heavenly angel food cake recipe, our classic recipe is a good place to start. With no leavener, the cake’s rise comes from whipped egg whites. Whisking up the perfect meringue is crucial. Overbeating will cause the whites to deflate, while underbeating will not incorporate enough air. Dry ingredients are folded into the meringue and the batter is transferred to an ungreased angel food cake pan. This specialty pan is shaped like a tube to help with the rise, and has a removable bottom and two legs on it. Cooling the cake upside down on the pan’s legs prevents the top from sinking. Serve alone or topped with whipped cream, chocolate sauce, or fresh fruit. Slices are excellent the next day.

There is a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes divine. What's more, it's virtually fat-free (no butter or oil in the batter) and very versatile. If you’re looking for a heavenly angel food cake recipe, our classic recipe is a good place to start. With no leavener, the cake’s rise comes from whipped egg whites. Whisking up the perfect meringue is crucial. Overbeating will cause the whites to deflate, while...

Learn More

Learn More

All About Angel Food Cakes

advertisement

advertisement

advertisement

advertisement