Yellow Angel Cake
A light and fluffy yellow angel cake with delicate vanilla and almond flavors, perfect for celebrations or teatime, appealing to those who love tender, airy desserts.
Ingredients
Instructions
- Beat egg whites in a small mixer bowl until foamy; add cream of tartar and beat until stiff peaks form.
- Beat egg yolks in a small bowl of electric mixer until thick and lemon colored.
- Add cold water and continue beating until thick.
- Transfer egg yolk mixture to a large mixer bowl.
- Gradually add sugar, beating until blended.
- Add vanilla, almond, and lemon extracts.
- Fold in sifted cake flour and salt.
- Gently fold beaten egg whites into the egg yolk mixture.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake in a 325°F (160°C) oven for 1 hour, or until done.
- Invert the pan to cool.
- Frost with Creamy Yellow Frosting.
Tips & Substitutions
For best results, ensure your mixing bowls and utensils are free of grease when beating the egg whites, as any fat can prevent them from reaching stiff peaks. If you don't have almond or lemon extract, you can substitute with additional vanilla extract for a different flavor profile. Sifting the cake flour helps achieve a lighter texture, which is crucial for angel food cakes.
Serving Suggestions
This Yellow Angel Cake is delightful on its own or paired with fresh fruit and whipped cream. It also pairs beautifully with Apple Cheese Fruit Salad for a refreshing dessert. For a richer experience, try frosting it with Creamy Yellow Frosting or serving it with a side of vanilla ice cream.
Storage & Reheating
Store any leftover Yellow Angel Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To enjoy it fresh, you can briefly warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Angel Cake contains roughly 574 calories, with 24g protein, 35g carbohydrates, and 27g fat. It is an excellent source of protein (49% of the Daily Value), iron (40% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of separating them?
Using whole eggs will alter the texture of the cake significantly, resulting in a denser and less airy cake. The separation of egg whites and yolks is essential for achieving the light and fluffy structure typical of angel food cakes.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter after adding the egg whites. Ensure the cake is fully baked before removing it from the oven, and fold the egg whites gently to maintain their volume.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose cake flour with a gluten-free cake flour blend. Make sure to check that all other ingredients are gluten-free as well to keep the cake suitable for gluten-sensitive diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).