Honey Angel Food Cake

Honey Angel Food Cake
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    2 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    13

Experience the ethereal delight of Honey Angel Food Cake, a cloud-like confection infused with the delicate sweetness of honey. This cake boasts a tender crumb and a melt-in-your-mouth texture, making it a perfect dessert for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Fiber
    0 g
  • Protein
    4 g
  • Sodium
    148 mg
  • Sugar
    29 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Position a 10-inch tube pan in the center of the oven. Preheat oven to 425 degrees F (220 degrees C). (Prep time: 5 minutes)

02

Step

In a clean, grease-free glass or metal bowl, beat egg whites with salt until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually drizzle in honey while beating continuously until stiff, glossy peaks form. The peaks should stand straight up when the beater or whisk is lifted. (Prep time: 10 minutes)

03

Step

Sift flour and sugar together in a separate bowl. Gently fold 1/3 of the flour mixture into the egg whites using a large spoon or spatula. Repeat with the remaining flour mixture in two more additions, being careful not to deflate the egg whites. Stir in vanilla extract until just combined. (Prep time: 8 minutes)

04

Step

Remove the hot tube pan from the preheated oven. Carefully pour the batter into the hot pan. Gently tap the pan several times on a flat surface to release any trapped air bubbles. (Prep time: 2 minutes)

05

Step

Bake in the preheated oven until the cake is golden brown and the top springs back when lightly pressed, approximately 22 to 25 minutes. (Bake time: 25 minutes)

06

Step

Invert the pan immediately onto a wire rack and let the cake cool completely in the pan for at least 2 hours. This prevents the cake from collapsing. (Cool time: 2 hours)

07

Step

Once cooled, run a long, thin metal spatula or knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate. (Prep time: 5 minutes)

For best results, ensure your egg whites are at room temperature and free of any traces of yolk.
Sifting the flour and sugar ensures a light and airy cake.
Folding the flour mixture gently prevents deflating the egg whites, which is crucial for the cake's rise.
Cooling the cake upside down in the pan is essential to maintain its height and prevent it from becoming dense.

German Vonruedengleichner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 4 Ratings)
Total Reviews: (4)
  • General Rippin

    The honey adds a wonderful subtle flavor. I'll never make angel food cake without it again!

  • Burley Koelpin

    I followed the recipe exactly, and it was a huge success! The instructions are clear and easy to follow.

  • Adam Dare

    This recipe is amazing! My angel food cake came out perfectly. So light and fluffy!

  • Mauricio Wintheiser

    My family loved this cake! It's become a new favorite in our house.

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