Cloud Puff Angel Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 12
★★★★★
Be the First to Review!

Welcome to the world of Cloud Puff Angel Cake, a dessert that's as light as a feather and full of flavor! This delightful recipe combines the airy texture of a classic angel food cake with a burst of citrusy zest, making it perfect for any occasion.

Ingredients for Cloud Puff Angel Cake

The backbone of our cake is cake flour, which provides a tender crumb thanks to its lower protein content. We use granulated sugar for sweetness and structure, divided to incorporate smoothly into both the flour and the egg whites. The star of this cake, egg whites, offers a light and airy texture—beating them to the perfect stiffness is key. A touch of cream of tartar stabilizes the egg whites, ensuring they hold their shape, while a pinch of salt enhances the overall flavor. Adding vanilla extract gives a classic aroma, with almond extract providing a subtle nuttiness. Finally, freshly grated orange zest brightens up the cake with a refreshing citrus note.

Tips & Tricks

  • Make sure your egg whites are at room temperature; it helps them whip up better.
  • Use a glass or metal bowl for beating the egg whites—plastic bowls can retain grease, preventing proper whipping.
  • Invert the pan to cool; this keeps the cake from falling in on itself.
  • Use a serrated knife to cut the cake for clean slices.

Serving Suggestions

This Cloud Puff Angel Cake pairs wonderfully with a dollop of fresh whipped cream and a few berries on the side. If you’re feeling adventurous, try it with a drizzle of chocolate sauce or a scoop of light sorbet for a refreshing twist.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?
While cake flour is preferred for its lighter texture, you can use all-purpose flour in a pinch. Just remove 2 tablespoons per cup and replace with cornstarch.
Can I make this cake in a regular cake pan?
A tube pan is best for this recipe, as it allows the cake to rise evenly and cool properly. A bundt pan could work as a substitute if needed.
How do I store leftover cake?
Keep your cake covered in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

Cloud Puff Angel Cake Recipe Walkthrough

First things first, get that oven preheated to 350°F so it’s ready when you are. While it’s warming up, grab a medium-sized bowl and sift together your cake flour and half of your granulated sugar (that's 3/4 cup). This step helps to keep the cake fluffy and free of lumps.

Next, in a large mixing bowl, it's time to tackle those egg whites. Beat them until they’re foamy. This is your base for a beautifully risen cake. Add the cream of tartar and salt, then continue to beat until you see soft peaks forming. This is where patience pays off—gradually adding the remaining sugar (the other 3/4 cup) a tablespoon at a time, helps the peaks get stiff and glossy.

Now comes the fun part: gently folding in the extracts and zest. Add the vanilla extract, almond extract, and freshly grated orange zest to the egg white mixture. You’ll want to fold these in carefully, preserving all that air you whipped in earlier.

Once that's done, sift about a quarter of your flour mixture over the egg whites and fold gently. You’re going to repeat this with the rest of the flour mixture, folding just until it’s all incorporated. Try not to overdo it—less is more here.

Pour the batter into an ungreased 10-inch tube pan. Why ungreased, you ask? This helps the batter climb the sides of the pan and gives your cake its height. Smooth the top out gently and pop it in the oven for 35-40 minutes. You’ll know it’s ready when the top is golden brown and springs back when you touch it lightly.

Once baked, you'll want to turn the pan upside down immediately to cool. This prevents the cake from collapsing. After it’s completely cool, use a spatula to gently loosen the cake from the sides of the pan and remove it.

Why You'll Love This Recipe

  • Amazing texture that's light and fluffy, perfect for a guilt-free indulgence.
  • The subtle hint of almond and orange zest adds a unique twist to the traditional recipe.
  • No need for any oil or butter, making it a lighter dessert option.
  • Simple ingredients that you likely already have at home.
  • Perfect centerpiece for any gathering or a delightful treat just for you.

Ingredients

1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp freshly grated orange zest

Step-by-step Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, sift together cake flour and 3/4 cup of granulated sugar.
3. In a large mixing bowl, beat egg whites until foamy.
4. Add cream of tartar and salt to the egg whites, and continue beating until soft peaks form.
5. Gradually add the remaining 3/4 cup of granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
6. Gently fold in the vanilla extract, almond extract, and orange zest.
7. Sift about 1/4 of the flour mixture over the egg whites and fold gently. Repeat with the remaining flour mixture, folding just until incorporated.
8. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
9. Bake for 35-40 minutes or until the top is golden brown and the cake springs back when touched lightly.
10. Immediately invert the pan and cool completely upside down.
11. Once cooled, use a spatula to loosen the cake from sides and remove from the pan.

Ratings and Comments

Thank you for your rating!