angel food cake loaf;
A light and airy, sweet white cake made in a loaf pan for the perfect small batch angel food cake. It's so fluffy and airy, it pairs perfectly with sweet berries and a little chocolate drizzle.
Oven Temp: 325°F
Servings: 6
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Ingredients
- ¾ cup sugar divided (¼ + ½ cup)
- ½ cup all-purpose flour
- 1 Tbsp cornstarch (or rice flour)
- 1 cup egg whites (roughly 7 large egg whites)
- 2 tsp vanilla extract extract
- ¾ tsp cream of tartar
- ¼ tsp salt
Instructions
- Prepare your loaf pan. And for this recipe, prepare actually means do nothing. Do not spray or butter the sides of your loaf pan; do not line it with parchment paper. We want the cake to stick to the sides of the pan so it can rest upside down. More to come on this later.
- In a medium bowl, combine ¼ cup sugar, ½ cup flour, 1 Tbsp cornstarch, whisk lightly and set aside.
- Meanshile, in the bowl of a stand mixer, or alternatively, a large bowl, add 1 cup (7 individual) egg whites, 2 tsp vanilla, ¾ tsp cream of tartar, and ¼ tsp salt.
- Using the whisk attachment on your stand mixer or a hand mixer, beat on medium speed until foamy, approximately 30 seconds.
- Turn the mixing speed up to high, then slowly add the remaining ½ cup sugar, 1 Tbsp at a time, over roughly 4-5 minutes. The egg whites should become glossy and smooth and form soft peaks. This means it has enough structure that if you pull the beater out, it will hold a little bit of shape, but the tip will quickly droop back into the bowl.
- Remove the bowl from the stand mixer and/or set aside the beaters. Gently add the dry mix in thirds, gently stirring and folding in the flour mixture with a rubber spatula. Make sure the mixture is smooth and has no lumps, but try not to overmix as this will take some of the air out of the batter.
- Pour batter into a loaf pan and bake for approximately 40 minutes or until the top and sides are a golden brown. The top should no longer be sticky when removing the loaf from the oven.
- While the cake is baking, prepare your "upside down" station. To keep the freshly baked angel food loaf from deflating, you'll want it to rest upside down straight out of the oven. Place four cans of even height at each corner of your pan. Remove the loaf from the oven and invert, so the top faces down, and rest each corner of the pan on a can to keep it aloft.
- Allow to cool for at least 60 minutes. Once cooled, remove to a normal position, and run a knife around the edges of the pan. Gently remove the loaf from the pan.
- To serve use a serrated knife to cut slices and top with lemon curd, fresh whipped cream, berry compote, and/or a drizzle of chocolate sauce.
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