Angel Food Cupcakes Recipe (2024)

FAQs

What is the secret to a good angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

An angel food cake is finished baking when the cake is golden brown and it springs back when touched. If the cake stays pressed when you touch it, it isn't finished baking and needs a few more minutes.

The egg whites are actually the sole leavening ingredient providing all the cake's rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively affect the rise of your cake.

It's not just the raw eggs. Don't do this. Most of us know that raw eggs in cookie dough and cake batter can carry salmonella, but a new warning from the FDA and surge of product recalls is a grim reminder that raw flour could be making us sick, too.

Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture and white color.

If your tube pan has prongs around the rim for lifting, invert the pan onto them. Let the cake cool completely upside down, at least 2 hours. Don't worry – it won't fall out of the pan! To unmold, run a plastic/silicone knife around the edge of the pan, being careful not to separate the crust.

Don't Over-mix, Don't Under-mix. Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined.

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

How do you keep cupcakes moist and fluffy? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

In delicate sponge-type cakes (like chiffon or angel food cake) there are two moments for concern. First, when you're whipping the egg foam, and second, when you're incorporating the flour. An overmixed egg foam will be slack, wet, loose, and unable to hold peaks.

Transfer the cake batter to the angel food cake pan. Using a silicone spatula or spoon, gently level the top. Bake the pan in the preheated oven for 45 minutes to 1 hour until the cake rises to the top, turns golden brown, and the top springs back quickly. Remove the pan from the oven.

The Wilton Angel Food Cake Pan is a top option for even heat distribution and even baking every time. Made from aluminum with a non-stick body, this 10-inch cake pan will make a standard angel food cake in the traditional circular style.

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

2) Either greasing or not greasing the pan produces a nice cake. The difference is in heft. If you want a truly light, spongy, angel food cake, DON'T grease the pan.

Using a spatula, very gently fold the egg white mixture with the powdered sugar and flour mixture. The mixture should be thoroughly combined, but don't over-mix or your cake may not rise properly.

Greasing the pan can result in a flat, dense cake. Always flip the cake pan to cool your angel food cake with the open side down. Angel food cake will continue to set as it cools, and it can sink down in the pan and collapse if you don't flip it to cool.