Mock Angel Food Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts An easier, alternative recipe for a light and airy cake with a texture similar to angel food cake, made with both chemical leaveners and beaten egg whites. This clever bake achieves a fluffy height without complex preparation methods.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 1 tube cake |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Tube pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | Divided |
| 2 cups | Cake Flour | Sifted (reduce by 4 tablespoons if using no-sift flour) |
| 2 tsp | Baking Powder | None |
| 1 tsp | Cream of Tartar | None |
| 5 | Egg Whites | Large, at room temperature |
| 1 cup | Hot Water | None |
| 1 tsp | Vanilla | None |
Instructions
Step 1: Prep and Batter
- Preheat your oven to 425°F. Do NOT grease your angel food or tube pan.
- In a large bowl, whisk together the 2 cups sugar and 2 cups cake flour.
- Add the 1 cup hot water and 1 tsp vanilla, and mix well to form a smooth batter.
Step 2: Meringue
- In a separate, clean large bowl, beat the 5 egg whites with an electric mixer until they are fluffy.
- Add the 1 tsp cream of tartar and continue to beat.
- Once soft peaks form, add the 2 tsp baking powder and continue beating until the egg whites are stiff and glossy.
Step 3: Combine and Bake
- Gently fold the batter mixture into the stiffly beaten egg whites in three parts to avoid deflating them.
- Pour the final batter into the ungreased tube pan.
- Bake for 25 minutes, or until the top is golden brown and springs back when you lightly touch it.
- Immediately upon removing from the oven, invert the pan and let the cake cool completely upside down before removing.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly at room temperature for up to 3 days.
Original Recipe Scan
