Sandra This light, airy Alton Brown Angel Food Cake is made with egg whites, superfine sugar, and cake flour, and is ready in just under an hour. The batter clings perfectly to the pan as it rises, creating a cloud-like structure that sets beautifully while cooling upside down. I love how the addition of warm water makes the meringue incredibly stable and easy to work with.
The Secret To Getting It Right
I learned quickly that the temperature of your ingredients makes or breaks this recipe. Alton Brown’s method of using warm water with the egg whites sounded strange to me at first, but it actually helps the cream of tartar dissolve and boosts the volume of the foam significantly. If you skip this, you might find your meringue struggles to reach those perfect medium peaks.
Another surprise was the strict rule about not greasing the pan. I used to think greasing was mandatory for all cakes, but this batter needs to physically climb the walls of the tube pan to rise. The first time I made this, I accidentally used a non-stick spray, and the cake collapsed because it couldn’t grip the sides—lesson learned!
Alton Brown Angel Food Cake Ingredients
- Sugar: 1 ¾ cups (processed to be superfine)
- Cake Flour: 1 cup, sifted
- Salt: ¼ teaspoon
- Egg Whites: 12 large (room temperature)
- Warm Water: ⅓ cup (about 90°F)
- Extract: 1 teaspoon (orange, vanilla, or lemon)
- Cream of Tartar: 1 ½ teaspoons
How To Make Alton Brown Angel Food Cake
- Process the Sugar: Place the sugar in a food processor and spin for about 2 minutes until it becomes superfine. Set aside half of this sugar in a small bowl. Add the cake flour and salt to the remaining sugar in the processor and pulse briefly to combine.
- Prepare the Whites: In a large mixing bowl, combine the room temperature egg whites, warm water, extract, and cream of tartar. Whisk by hand until the mixture becomes frothy and foamy.
- Whip the Meringue: Switch to a hand mixer or stand mixer. Begin whipping on medium speed while very slowly sprinkling in the reserved sugar. Continue whipping until the mixture forms medium peaks.
- Fold in Flour: Sift a thin layer of the flour mixture over the top of the egg white foam. Gently fold it in using a spatula. Repeat this process, dusting and folding, until all the dry ingredients are incorporated.
- Bake the Cake: Spoon the batter into an ungreased tube pan. Bake at 350°F for 35 minutes. The top should be cracked and dry, and a wooden skewer should come out clean.
- Cool Upside Down: Immediately invert the pan onto a cooling rack or over a bottle neck. Let it cool completely upside down for at least 1 hour before removing the cake from the pan.
Recipe Tips
- Clean Equipment: Any trace of fat or grease in your bowl will prevent the egg whites from whipping properly. Wipe your bowl with a little vinegar or lemon juice before starting to ensure it is spotless.
- Don’t Overbeat: Stop whipping when you reach medium peaks. If you go to stiff, dry peaks, the cake will be difficult to fold and may turn out chewy rather than tender.
- Use a Serrated Knife: To slice the cake without squashing it, use a serrated bread knife and use a gentle sawing motion.
What To Serve With Angel Food Cake
This cake is a blank canvas that pairs beautifully with fresh berries like strawberries or raspberries, which cut through the sweetness. A dollop of freshly whipped cream or a drizzle of lemon curd adds moisture and richness to the airy sponge. For a summer twist, try macerating peaches in a little sugar and spooning them over a slice.
How To Store
Store the cooled cake at room temperature, covered tightly with plastic wrap or in a cake keeper, for up to 3 days. Do not refrigerate it, as the cold air will dry out the sponge faster. You can freeze individual slices wrapped in foil for up to a month.
FAQs
- Why do I need to cool it upside down? Cooling upside down prevents the delicate structure from collapsing under its own weight before it sets. It ensures the cake stays tall and fluffy.
- Can I use all-purpose flour? No, cake flour has a lower protein content which is essential for the tender, light texture of this cake. All-purpose flour will make it tough and heavy.
- Why warm water? Warm water helps dissolve the sugar and cream of tartar more efficiently, creating a more stable and voluminous foam structure.
- What if I don’t have a food processor? You can buy superfine or caster sugar instead of processing regular granulated sugar. Do not use powdered sugar as a direct substitute by weight without adjusting.
- Can I use carton egg whites? It is not recommended. Carton egg whites are often pasteurized in a way that prevents them from whipping up to the full volume needed for this cake.
Nutrition
- Calories: 180
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 40g
- Protein: 5g
Try More Recipes:
Alton Brown Angel Food Cake Recipe
Description
A scientifically perfected, cloud-like cake that uses custom superfine sugar and warm water to create the ultimate stable meringue base, baked to airy perfection.
Ingredients
Instructions
- Process the sugar in a food processor for about 2 minutes until superfine. Set aside half of this sugar in a small bowl.
- Add the cake flour and salt to the remaining sugar in the processor and pulse briefly to combine.
- In a large mixing bowl, combine the room temperature egg whites, warm water, extract, and cream of tartar. Whisk by hand until frothy and foamy.
- Switch to a mixer and whip on medium speed while very slowly sprinkling in the reserved superfine sugar. Continue whipping until the mixture forms medium peaks.
- Sift a thin layer of the flour mixture over the top of the egg white foam. Gently fold it in using a spatula. Repeat until all dry ingredients are incorporated.
- Spoon the batter into an ungreased tube pan.
- Bake at 350°F for 35 minutes until the top is cracked and dry, and a wooden skewer comes out clean.
- Immediately invert the pan onto a cooling rack or over a bottle neck. Let cool completely upside down for at least 1 hour before removing.
Notes
- Processing the sugar to make it superfine is crucial; smaller sugar crystals dissolve much faster and more evenly into the egg whites, creating a structurally sound meringue without overbeating.
- Using an ungreased tube pan is an absolute requirement. The batter needs to physically cling to the dry walls of the pan in order to pull itself up and rise during baking.
- Cooling the cake upside down immediately after removing it from the oven prevents the delicate, air-filled crumb structure from collapsing under its own weight while the proteins are still warm and flexible.
