We’ve always been huge fans of Alton Brown’s clever twists on classic bakes and his angel food cake recipe is a standout favorite. This light airy delight hails from the Food Network icon’s scientific approach making it both fun and foolproof for home cooks.
As we dive into this timeless treat we’ll share how it brings a touch of elegance to your table whether you’re celebrating a special occasion or just indulging on a lazy weekend.
Ingredients
In our exploration of the Alton Brown Angel Food Cake Recipe, we focus on high-quality ingredients that deliver its signature light and airy texture. We order these as they are typically used in the preparation process, from dry components to those that provide structure and flavor. Each ingredient is measured precisely for accuracy and ease.
- 1 ¾ cups granulated sugar: Used first for the base; we recommend superfine sugar if available to ensure even dissolution.
- ¼ teaspoon salt: Added early to enhance flavors; opt for kosher salt for a cleaner taste.
- 1 cup cake flour, sifted: Incorporated next for the dry mix; sifting is key to avoid density, so we advise doing this just before use.
- 12 large egg whites, at room temperature: Essential for volume; we note they should be free of any yolk for optimal whipping.
- ⅓ cup warm water: Introduced during the wet mixing stage; warmth helps activate the other components.
- 1 ½ teaspoons cream of tartar: Added to stabilize the egg whites; we emphasize measuring accurately to prevent collapse.
- 1 teaspoon vanilla extract: Folded in last for aroma; pure extract is our preference for authentic flavor.
This selection reflects Alton Brown’s scientific approach, ensuring each element contributes to a flawless bake. For substitutions or variations, we suggest consulting reliable sources, but stick to these for the classic recipe.
Equipment Needed
To build on our discussion of high-quality ingredients for Alton Brown Angel Food Cake, we now turn to the essential equipment that ensures precise execution and that signature light, airy texture. Gathering the right tools allows us to maintain Alton Brown’s scientific approach, making the baking process both efficient and foolproof.
Here’s a detailed list of the equipment we’ll need, organized by the order of use in the recipe:
- Tube Pan (10-inch): This is our must-have for Alton Brown Angel Food Cake as it promotes even heat distribution and allows the batter to rise properly without collapsing. Ensure it’s ungreased to help the cake cling and climb.
- Electric Mixer or Stand Mixer: We rely on this for whipping egg whites to stiff peaks quickly and consistently, which is crucial for the cake’s volume and structure. A hand mixer works in a pinch, but a stand mixer offers more control.
- Large Mixing Bowls (at least two): One for combining dry ingredients and another for beating egg whites. Opt for stainless steel or glass to avoid any residue that could deflate the whites.
- Measuring Cups and Spoons (precise sets): Accurate measurements are key in Alton Brown’s method, so we use these for ingredients like sugar and flour to guarantee the perfect balance.
- Rubber Spatula: Ideal for gently folding in ingredients without deflating the whipped egg whites, preserving the cake’s ethereal texture.
- Whisk: A sturdy whisk helps us incorporate air into the batter initially, complementing the mixer’s role for a seamless blend.
| Equipment | Key Feature | Why It’s Important for Our Recipe |
|---|---|---|
| Tube Pan | 10-inch size, ungreased | Enables tall, even rise to achieve the cake’s signature height. |
| Electric Mixer | Variable speeds | Ensures egg whites reach the precise stiffness needed for stability. |
| Mixing Bowls | Non-reactive material | Prevents unwanted reactions that could affect the batter’s aeration. |
Instructions
We guide you through Alton Brown’s Angel Food Cake Recipe with precise, step-by-step directions that build on our carefully selected ingredients and essential equipment. Let’s transform those components into a light airy delight that showcases the cake’s signature texture.
Prepare the Batter
To create the batter for our Alton Brown Angel Food Cake, we start by combining the dry ingredients and then incorporate the wet ones for optimal aeration.
- Sift the dry ingredients: In a large mixing bowl, sift 1 1/4 cups of cake flour with 1 3/4 cups of granulated sugar and 1/4 teaspoon of salt. This step ensures a fine texture that contributes to the cake’s ethereal lightness, removing any lumps for even distribution.
- Whip the egg whites: In another large bowl, pour in 12 large egg whites and add 1 1/2 teaspoons of cream of tartar. Using our electric mixer on medium speed, beat the mixture until it forms soft peaks—a stage where the whites hold their shape but still curl at the tips—taking about 1-2 minutes for a glossy foam that promises a tender crumb.
- Incorporate flavors and liquids: Gradually add 1 tablespoon of vanilla extract and 1 1/2 teaspoons of warm water to the whipped egg whites while continuing to beat on high speed. Watch as the mixture evolves into stiff peaks that stand straight when the beaters are lifted, infusing a subtle vanilla aroma that elevates the cake’s delicate flavor profile.
- Fold in the dry mixture: Using a rubber spatula, gently fold the sifted flour mixture into the egg white foam in three additions. Stir just until combined to preserve the batter’s voluminous air pockets, avoiding overmixing to maintain that fluffy ethereal quality Alton Brown perfects.
Bake the Cake
Once the batter is ready, we move to baking to achieve the cake’s iconic rise and golden hue.
- Preheat and pour: Preheat our oven to 350°F. Pour the prepared batter into a 10-inch ungreased tube pan, smoothing the top with the rubber spatula for even baking.
- Bake to perfection: Place the pan in the center of the oven and bake for 35-40 minutes. Monitor the cake as it rises and turns a golden brown, filling the kitchen with a sweet vanilla scent—test doneness by inserting a skewer into the center; it should come out clean for that ideal light texture.
| Baking Step | Temperature (°F) | Time (minutes) |
|---|---|---|
| Preheat Oven | 350 | N/A |
| Bake Cake | 350 | 35-40 |
Cool and Serve
After baking, proper cooling is key to preserving the cake’s structure before we present it.
- Cool upside down: Immediately invert the tube pan on a bottle or cooling rack and let the cake cool completely for about 1-2 hours. This step prevents deflation and locks in the airy crumb, resulting in a cake that feels weightless on the palate.
- Release and slice: Once cooled, run a knife around the edges of the pan to loosen the cake. Gently remove it from the pan and slice with a serrated knife for clean cuts, revealing the cake’s tender interior that pairs beautifully with fresh berries or whipped cream for an elegant finish.
Make-Ahead Instructions
One of the beauties of Alton Brown’s Angel Food Cake is its versatility for planning ahead, allowing us to maintain that signature light and airy texture even when life gets busy. We recommend preparing elements of this recipe in advance to save time without compromising quality, ensuring our cake remains as delightful as the day we bake it.
Preparing the Batter in Advance
While angel food cake batter is best used immediately to preserve the whipped egg whites’ volume, we can take a few strategic steps if needed. First, separate the egg whites and store them in an airtight container in the refrigerator for up to 24 hours. This keeps them fresh and ready for whipping. Remember, once whipped, the batter should be baked right away to avoid deflation and maintain its glossy foam structure.
Baking the Cake Ahead
For optimal results, we suggest baking the full cake up to 2 days in advance. Follow our step-by-step instructions from the previous section—sift the dry ingredients, whip the egg whites with cream of tartar, fold in the flavors, and bake at 350°F for 35-40 minutes. Once cooled and removed from the pan, wrap the cooled cake tightly in plastic wrap or aluminum foil to lock in moisture and prevent staleness.
To help you track storage options effectively, here’s a quick reference table for Alton Brown Angel Food Cake longevity:
| Storage Method | Duration | Key Tips for Quality |
|---|---|---|
| Room Temperature | Up to 2 days | Store in a cake keeper or under a dome to avoid drying out; keep in a cool, dry spot away from direct sunlight. |
| Refrigerator | Up to 5 days | Wrap securely to prevent absorbing odors; bring to room temperature for 30 minutes before serving to restore its soft texture. |
| Freezer | Up to 3 months | Double-wrap in plastic and foil, or use a freezer-safe container; thaw overnight in the refrigerator for even defrosting and to preserve the cake’s delicate crumb. |
Reviving and Serving After Storage
When it’s time to enjoy our make-ahead cake, gently unwrap it and let it sit at room temperature for about 30 minutes if refrigerated, or follow the thawing instructions if frozen. For an extra touch, we love brushing the slices with a light vanilla syrup to refresh moisture and enhance that elegant, melt-in-your-mouth experience. Always use a serrated knife for clean slices, pairing with fresh berries or whipped cream as suggested earlier to elevate the flavor profile.
Conclusion
We’re thrilled you’ve explored Alton Brown’s angel food cake recipe with us. It’s a reliable favorite that brings effortless elegance to any gathering. By sticking to its science-backed method, you’ll create stunning results every time. Let’s bake it soon and savor the simple joy it delivers.
Frequently Asked Questions
What is Alton Brown’s angel food cake recipe known for?
Alton Brown’s angel food cake recipe stands out for its scientific approach and clever twists, making it easy for home cooks. It creates a light, airy texture using high-quality ingredients like egg whites, sugar, and cake flour. This recipe adds elegance to any occasion and focuses on precise techniques for flawless results, perfect for celebrations or casual treats.
What are the key ingredients in Alton Brown’s angel food cake?
The main ingredients include granulated sugar, salt, cake flour, egg whites, warm water, cream of tartar, and vanilla extract. Use precise measurements for the best texture. These components are combined in a specific order to achieve a light and airy cake, with egg whites whipped to stiff peaks for volume.
What equipment do I need for Alton Brown’s angel food cake recipe?
You’ll need a 10-inch ungreased tube pan, an electric mixer for whipping egg whites, large non-reactive mixing bowls, measuring cups and spoons, a rubber spatula for folding, and a whisk. These tools ensure even heat distribution and maintain the batter’s airiness, following Brown’s methodical baking method.
How do I prepare and bake Alton Brown’s angel food cake?
Start by sifting dry ingredients and whipping egg whites with cream of tartar to form a glossy foam. Gradually add flavors, fold in dry mixture gently, then pour into a tube pan. Bake at 350°F for 35-40 minutes until golden. Cool inverted to prevent deflation, then release and slice for serving.
Can I make Alton Brown’s angel food cake ahead of time?
Yes, you can prepare elements like separating egg whites up to 24 hours in advance and store them in the fridge. Bake the full cake up to 2 days ahead. For longer storage, keep it at room temperature for a day, refrigerate for up to a week, or freeze for up to 3 months to maintain freshness.
How should I store Alton Brown’s angel food cake?
Store the cake at room temperature for up to 2 days in an airtight container. For longer, refrigerate for up to a week or freeze for up to 3 months, wrapped tightly. Before serving, let it sit at room temperature and optionally brush with vanilla syrup to restore moisture and enhance flavor.
What tips ensure the best results with this recipe?
Use room-temperature egg whites and exact measurements for optimal texture. Avoid overmixing to keep the batter airy, and cool the cake upside down. Stick to the original recipe for best outcomes, but consult reliable sources for substitutions. Pair with fresh berries or whipped cream for an elegant finish.