Light and Fluffy Angel Food Cupcakes Recipe

Written by Kenneth LeeJuly 16, 2020

Table of Contents:

How to Make Simple Angel Food Cake

In this video Anna teaches you this delicious, light and fluffy angel food cake, complete with whipped cream and berries to serve. Click on SHOW MORE for recipe ingredients and directions..
Recipe Ingredients for Angel Food Cake:
1 cup cake and pastry flour.
1 cup granulated sugar.
8 large egg whites, room temperature.
½ tsp cream of tartar.
⅒ tsp salt.
½ cup icing sugar, sifted.
½ tsp vanilla extract.
whipped cream and berries, to serve.
Recipe Directions.
1. Preheat the oven to 325ºF (160ºC)..
2. Sift the flour and granulated sugar twice and set aside..
3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla..
4. Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes)..
5. Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out..
6. Serve the cake with whipped cream and berries, if you wish..
7. The cake will keep, well wrapped (not refrigerated) for up to 3 days..
Makes 1 10-inch tube cake..
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Light and Fluffy Angel Food Cupcakes Recipe

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Angel food cupcakes

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Alana and Aubri’s Project

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How to Bake Angel Food Cupcakes w/ Whipped Cream Frosting

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Happy Monday! Open me for more info!
Check out my blog for the recipe:http://foodcrumbs.weebly.com/.
Hey everyone! Are you excited by just seeing these babies?! These are so light and fluffy, yet so moist and delicious. I’ve always hated that thick and cloyingly sweet buttercream frosting and this whipped cream frosting was rich and tasty! This isn’t hard to make so you better check out this recipe.
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Angel Food Cake in a Cupcake Pan How to avoid common mistakes

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I’m turning “How To” on its head with this angel food cake recipe. While a seemingly simple recipe Angel Food Cake can actually be tricky (especially when it come to the bake). This angel food cupcake idea started so well and I dreamed of fluffy, light-as-air Angel Food Cake Cupcakes. This should be one of those easy dessert recipes to make at home but… everything was a colossal, massive, terrible baking fail. I’ll show you what happened and troubleshoot what went wrong so you don’t make to make the same mistake..
When I looked into how to make angel food cake from scratch I turned to a recipe from Sally’s Baking Addiction. To give Sally credit her recipe had VERY explicit instructions and her recipes are some of my favorite. I just didn’t follow her angel food cake recipe to the letter. Oops. What can I say, angel food cake recipe mistakes happen. Deal with it..
And when it comes to cupcake frosting ideas what could be better than a meringue frosting? Pink meringue frosting! Just as with angel food cake recipes one must be rather careful with meringue frosting recipes because one small baking mistake or baking substitution can lead to an epic baking fail!
QUESTION: Is sponge the same as angel food cake?
ANSWER: No. Angel food cake uses only egg whites while sponge cake uses egg white and the yolk. This is why angel food cake is fluffier and lighter. That being said I’m on the hunt for a yummy sponge cake cupcakes recipe and will post an episode on that..
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Lemon Angel Food Cupcakes HoneysuckleCatering

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Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY I made these Lemon Angel Food Cupcakes a few years ago for an outdoor shower and it was an absolute hit!
Lemon Frosting Recipe: http://youtu.be/q2TvK6UlzI4.
Vanilla Buttercream: http://youtu.be/QCDpgCf4nwg.
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The girls were all telling me that the unexpected zesty lemon flavor and the lightn and airy-ness of the angel food cupcakes were perfect for a Spring party!
Lemon Frosting Recipe: http://youtu.be/q2TvK6UlzI4.
Vanilla Buttercream: http://youtu.be/QCDpgCf4nwg.
Ingredients:
½ cup of cake flour (make your own: ½ cup all purpose flour + 1 tbsp of cornstarch).
½ cup of powdered sugar.
¾ cup of egg whites (or egg whites from 5 large eggs).
¼ tsp of Kosher salt.
¾ tsp of cream of tartar.
½ cup of fine granulated sugar.
1 tsp of vanilla extract.
2 tsp of grated lemon zest.
Directions:
First preheat your oven to 350°F. Then place your cupcake liners in your cupcake pan and then set it aside..
Sift together the cake flour and powdered sugar over a medium sized bowl and then we’re going to repeat this process 3 times. This will help incorporate air into the mixture..
Now for the wet ingredients. Beat together your egg whites and salt in a mixer for about a minute on medium speed until it’s frothy. Then add the cream of tartar, and continue beating it until soft peaks form. Now slowly add your granulated sugar, about a tablespoon at a time, beating until stiff peaks form. We’re incorporating the sugar to stabilize the meringue help it expand and achieve that glossy texture..
Now turn off your mixer and sprinkle your flour mixture over egg whites, about a 1/4 cup at a time. You want to gently fold this in after each addition. Finally stir in your vanilla and lemon zest for that extra boost of flavor..
Scoop out your batter into your lined cupcake pan and then bake for about 15-18 minutes or until lightly golden brown..
Once it’s done remove from the oven and let cool completely for about 20-30 minutes..
I’m frosted these cupcakes using my lemon frosting recipe. You can also pair this with the vanilla buttercream too (links below).
*note* If you would like a traditional Angel Food Cake you can always double the recipe and then bake it in an angel food cake pan and then serve it with some whip cream and strawberries just as well!
Lemon Frosting Recipe: http://youtu.be/q2TvK6UlzI4.
Vanilla Buttercream: http://youtu.be/QCDpgCf4nwg.
© 2014 Honeysuckle Catering. All Rights Reserved..
http://youtu.be/YDSn2ndWh5E Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes Topic

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Angel Food Cake Recipe

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My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe: https://preppykitchen.com/angel-food-cake/.
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ANGEL FOOD CUPCAKES!

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Today on Cook with April I’m sharing how to make these deliciously moist Angel Food Cupcakes! If you’ve ever had traditional Angel Food Cake in an Angel Food pan, this is a great alternative presentation option! Also, the chocolate frosting on these cupcakes is incredible! Enjoy:D.
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Ingredients:
1.25 cups egg whites (apprx 10).
1 cup cake flour.
1.5 cups white sugar.
1 tsp vanilla.
1.25 tsp cream of tartar.
1/4 tsp salt.
Bake at 350F 28-30 minutes..
Frosting:
2 cups powdered sugar.
6 tbsp cocoa powder.
5 tbsp evaporated milk.
1 tsp vanilla extract.
1/2 cup butter.
Sliced strawberries for garnish (optional).
Recipe inspiration: http://www.tasteofhome.com/recipes/best-angel-food-cake.
Some of my favorite recipes:
Toffee Pudding: https://www.youtube.com/watch?v=ePO6ZCZ703M.
Chocolate Mousse: https://www.youtube.com/watch?v=7NvZcM2p5F0.
Red Velvet Whoopie Pies: https://www.youtube.com/watch?v=ezLGQ7g90-M.
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For the Cupcakes 3/4 cup (155g) sugar, divided 4 tbsp (32g) cake flour 4 tbsp (32g) all-purpose flour 1/8 tsp salt 3/4 cup egg whites, room temperature (about 5–6 large egg whites)* 1 tbsp warm water 3/4 tsp cream of tartar 3/4 tsp vanilla extract.Angel food cake cupcakes are perfectly portioned light, and fluffy cakes that are low in fat and calories. Each cake is topped with a small dollop of whipped topping and some fresh blueberries.

Each cake is topped with a small dollop of whipped topping and some fresh blueberries.Light and Fluffy Angel Food Cupcakes Recipe. Search. Search Clear GO. More in Recipes Health Conditions Heartburn Diabetes High Blood Pressure High Cholesterol Celiac Disease Cancer Protection IBS Inflammatory Conditions Alzheimer’s Prevention Courses Ingredients and.

This easy recipe for light-as-air angel food cupcakes is a wonderful choice for a light summer dessert. Topped with fluffy whipped cream and fresh berries, these cupcakes are both refreshing and beautiful.Jump to Recipe. Fluffy and light Angel food cupcakes are the tastiest dessert—especially with a pineapple flavored whipped topping.

Perfect for showers, family dinners, or a girls night with friends! You can enjoy classic Angel Food Cake with whipped cream and berries, as a layered trifle, or make it in this cupcake form! Give them all a try!These Fluffy Angel Food Cupcakes are wonderfully soft and tender!

Topped with my simple whipped cream frosting and fresh fruit, they’re the perfect sweet treat for Spring and Summer. Heavenly Angel Food Cupcakes. These easy homemade cupcakes are a modification of my Best Angel Food Cake recipe.

With a few simple changes to perfect the recipe.Make the cupcakes: In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor.

Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.Soft, light and delicate Angel Food Cake Cupcakes from scratch that taste fluffier than clouds. Made with zero oil/butter, this is one of the best Summer Desserts ever!

Speaking of Summer Desserts, my Lemon Cake, Tres Leches Cake, Lemon Blueberry Muffins, no bake pies and Fresh Strawberry Bread shine just as much as these Angel Food Cupcakes.Angel food cake is made with no fat and no leaveners. Egg whites, whipped to soft glossy peaks, do all the work of creating its height and billowy structure.

To create that ultra-fine, perfectly delicate crumb, you need cake flour, which has a lower protein content than traditional all-purpose flour—making it ideal for baked goods with light.Angel food cake originated in America and it is a type of sponge cake that is made with stiffly beaten egg whites and no butter is added to maintain that signature light, fluffy texture. Topped with a sweet, simple frosting and a crunchy layer of toasted coconut provides added texture and an unexpected nutty flavor that complements the.1/2 cup sugar.

2 tablespoons water. 1/8 teaspoon cream of tartar. Dash of salt.

2 large egg whites. 1/2 teaspoon vanilla extract. Remaining ingredient: 1/4.How to assemble the Ginger Peach Angel Food Cake.

Cut the angel food cake in half. On the bottom layer of the angel food cake, use a spatula or the back of a spoon to spread the whipped cream. Place 1/2 of the peaches on top of whipped cream, making sure to have them come all the way to edge so they can be seen.

Place the top cake layer back on.For the cake: ¾ cup of granulated sugar. ½ cup of cake flour. 1/8 teaspoon salt.

6 large egg whites at room temperature (can also buy a carton of egg whites!) 1 tablespoon warm water. ¾ teaspoon cream of tarter. 1 teaspoon vanilla extract.The first time I made the real thing, I was floored.

The texture is nothing like the store-bought stuff. It’s so light and tasty, like eating a marshmallow spun into a cloud. This small-batch recipe will make a half dozen angel food cupcakes that come in at about 40 calories each.

Make sure everything is completely grease free before starting (if not it can cause the cake to fall). Line your pan with only parchment paper. Beat egg whites to stiff peaks, then add in cream of tartar and extracts.

Gently fold in dry ingredients to preserve egg whites. Bake in tube pan at 325 degrees for an hour.

List of related literature:

If you are a visual learner like me and would like to see how simple these savory cupcakes are to make, check out the video on my site, MariaMindBodyHealth.com (type the word video in the search field).
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight by Maria Emmerich Victory Belt Publishing, 2017
Make cake mix as directed on box for cupcakes except—use 1 cup water, 1⁄3 cup vegetable oil and 3 egg whites.
from The Betty Crocker The Big Book of Cupcakes by Betty Crocker HMH Books, 2012
Try the recipe baked into cupcakes.
from The Cake Mix Doctor by Anne Byrn Rodale, 2003
Add the dry cupcake ingredients to a mixing bowl and stir together with a spoon.
from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas! by Zoe Sugg Hodder & Stoughton, 2018
If you add a little flour to a meringue and bake it, you will have an angel food cake.
from Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto by Michael Ruhlman, Donna Turner Ruhlman Chronicle Books LLC, 2011
Mix all the ingredients together, divide into two, and bake in a muffin pan sprayed with Pam at 350 degrees for 20 minutes or until browned.
from Keto Kid: Helping Your Child Succeed on the Ketogenic Diet by Deborah Ann Snyder, DO Springer Publishing Company, 2006
Angel food cake should be very light-almost fluffy.
from Handbook of Food Products Manufacturing, 2 Volume Set by Y. H. Hui, Ramesh C. Chandan, et. al. Wiley, 2007
Look up a recipe for angel food cake in a cookbook.
from Programming and Problem Solving with Java by Nell B. Dale, Chip Weems, Mark R. Headington Jones and Bartlett Publishers, 2003
Read more about angel food cakes on page 217.
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher Scribner, 2008
FOR THE MUFFINS: Whisk flour, baking powder, and ¾ teaspoon salt together in bowl.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

7 Mistakes People Make When Going Gluten-Free

183 comments

SajinnJuly 17, 2020 - 03:29

Hi! Would it turn out horrible if i do it without the cream of tartar? xx

NihuginnJuly 17, 2020 - 08:57

maybe substitute the milk for heavy cream, whip the butter w/ vanilla extract and heavy cream. then add dry. Just a thought:)

NikozahnJuly 17, 2020 - 20:22

Hello miss Anna, 1Q. Can I use a brown sugar ( light or dark) instead of regular sugar??
.
.
thank you so much for this recipe.��❤️

OghmalvJuly 18, 2020 - 06:10

Gosh, I let out a giant sigh when you wiped around the pan after the mixture was in the pan. Ahhhh.

LandaziusJuly 18, 2020 - 20:48

what kind of material is the pan. I baked one I had hard time getting it out and it would not rise.

YggginnJuly 19, 2020 - 10:03

what is cake flour? cake mix or all purpose flour can anyone help planning to do this today.

MosidaJuly 19, 2020 - 15:47

if you don’t have superfine sugar you could just blitz the sugar in the food processor before you add the flour for a couple seconds. don’t do it for too long or it turns to powdered sugar. then go about the recipe as normal. Tried it and turned out perfectly.

BluddragonJuly 20, 2020 - 03:09

I made these earlier 2day&they were AMAZING! I made 12 n a cupcake pan&put what I had left n a bread pan. They were so delicious w/sweetened strawberries! I had 2 hide 1 of the cupcakes so I’d have 1 4 2marriw! Lol!

MalograJuly 20, 2020 - 07:54

Just by the taste test reaction, looks like I’m going to have to try this! ��

MoogugarJuly 21, 2020 - 06:37

How many cupcakes do these make with regular sized cupcake liners?

GhonayaJuly 21, 2020 - 14:23

YozshurisarJuly 21, 2020 - 22:36

This looks delicious!!! What do you do with all the egg yolks though? Do you have any recipe recommendations for those yolks? Can’t wait to try this!

KetaurJuly 22, 2020 - 13:07

Question: If I don’t have créame of tarte can i still do it or will it just not work?

FlamecasterJuly 23, 2020 - 00:13

Looks great! I’ve never had angel food cake with chocolate icing. I’ll have to give it a try.

GavinranisJuly 24, 2020 - 00:13

I’m sorry but the cake is naked… where is the whipped cream on the top and the chopped strawberries?

NalasJuly 24, 2020 - 11:45

Omg April They Look Amazing. I’m Gettng So Hungry Looking At Them. Yummy! ��

DarkeyeJuly 24, 2020 - 23:06

Hi anna…. one question can you make it into a chocolate angel cake… pls adv and how do I do this… thank you soo much…. greatings from aruba…

AriJuly 25, 2020 - 05:31

Hi John,

I want to make this recipe with some orange zest. My fiance’s late mother passed away and she used to make this a lot for him and it would mean so much to him if I can recreate this and surprise him. He said he remembers a subtle orange flavor and so I was wondering if how many orange do you think I should use for zesting and any tips on what else I should maybe add or do? Thank you very much!

FrostwardenJuly 25, 2020 - 23:29

I have a new video to show to my niece! Love how you make videos John!

SamugoreJuly 26, 2020 - 05:58

Am I allowed to use regular milk instead of evaporated milk?

LandagarJuly 26, 2020 - 18:18

i really like how she explained the procedures and what they are for

now i know what to adjust and improve when my chiffon/angel cakes do not rise!

thanks!

DorigarJuly 27, 2020 - 06:38

Made it a couple of weeks ago, turned out perfect! Today I have 12 egg white waiting in the fridge and I’m debating if I just try and make a bigger cake (scared it will take to long to cook properly in my 10 inch pan) or make individual in muffin tin instaid… Will post the result on instagram and tag you!

ManaluneJuly 27, 2020 - 15:39

Those look delicious! I’ve never made frosting with evaporated milk before, I need to try that!

BoronJuly 28, 2020 - 09:44

Hello Anna �� I hope you can read my lines. I just knew your channel two weeks ago and I’m totally fall in love with you �� your channel is beautiful, perfect, excellent. Thank you, thank you!!! For sharing your knowledge with us in easy and professional way. I already buy your latest books from amazon and at the moment that I received I love it and I can’t stop from baking every day. My family really enjoy every day one new receipt from you. Thank Anna.

TygokJuly 28, 2020 - 20:41

For making this cake do you need this special cakepan or is it possible to use any other cakepan?

KazilrajasJuly 29, 2020 - 05:59

About the temperature thing, yeah it’s not true, what you need to look out is the freshness, not the temperature, the fresher the egg the better it whips

KigarrJuly 29, 2020 - 14:45

I LOVE all of your videos! You are such a good teacher, with excellent tips and techniques. This Angel Food Cake recipe gave me wonderful memories of my mother making my favorite birthday cake every year Angel Food Cake with sticky frosting. I’ve never made an Angel Food Cake, but with your video I feel I can, and will, make one! Now I just need a video on making the sticky frosting recipe. Thank you very much for the tutorials!

MiragamandJuly 30, 2020 - 00:34

April, you hair has gotten so long! Your hair was just like this when I first found your channel:)

DushuraJuly 30, 2020 - 22:13

Yum Yum Yum. I’ve had many Angel Food Cakes before but they don’t compare to this one. I’d like to know what brand cake pan you use in the recipe. I have one that has a dark finish and the cake comes out darker than I would like even though I bake it at a lower temperature. I need to get a new pan like yours. Thanks.

GavinrarneJuly 31, 2020 - 02:21

Omg… That looks SO good! I’m from Sweden so I’ve never had angel food cake, but that just looks aaaamazing!:D

BeazelisJuly 31, 2020 - 13:42

Dear Anna,
May I know why there is a big long hole (like a tunnel) inside my chiffon? I have been studying a lot but still not able to find out. Thank you.

SiraAugust 1, 2020 - 06:23

I can’t believe someone wipes the cake pan like I do! I thought I was cheating because I just don’t know how to perfectly pour batter in. This made me feel validated on so many levels ��

DolvAugust 1, 2020 - 11:59

can’t wait to make this Angel Food Cake. Thank you so much ms.Anna Olson!

ShazilAugust 1, 2020 - 22:05

Any substitutes for cake flour? Maybe a recipe for it with regular flour?

VugrelAugust 2, 2020 - 05:24

Can you use liquid egg whites in the carton in place of fresh eggs? How many grams would you use? I prefer grams when cooking as it is much more precise.

DrelawieldAugust 2, 2020 - 21:07

I really want to learn how to cook and make delicious dessert for my boyfriend. He’s an army soldier. He loves to eat and I want to show him that I really appreciate him and your cooking channel is a really big help for me. Thank you April. ��

DogrinnAugust 3, 2020 - 01:39

Can we use this recipe without the lemon for plain angel food cupcakes?

VijinnAugust 3, 2020 - 14:38

how many does this make? and substitute for cream of tartar?

AuritusAugust 4, 2020 - 15:54

Why is this the first video I have seen of yours? Where I you been all my life? I love you videos and the fact that you aren’t perfect.

AnazelAugust 4, 2020 - 23:54

Can u make something cool like zucchini muffins with chocolate chip. There so yummy.

RageskinAugust 5, 2020 - 07:37

I had a angel food cake pan but I think it got culled when I moved. >.> Not sure if I want to buy another one, but I want this cake!

DiananisAugust 5, 2020 - 22:58

anna giggle is so cutie I love all her cooking videos to in I watching fresh to.

MagestaffAugust 6, 2020 - 16:44

see… “never grease the pan”. i once argued with my mom when making chocolate angel cake (not with your recipee at that.time). she blamed me for not greasing the pan with butter and flour (so the cake got burned in the sides). now she’s passed away and seeing this video reminds me of her. thank.you anna for bringin such beautiful memory.

DagdadredAugust 7, 2020 - 03:26

Look so yummmy TvT, but I have a Qustion ; can I make it in 7 inch pan?
Thank u so much for your beautful chanal

IshnrusAugust 7, 2020 - 14:47

you shoul try refridgerating the frosting before piping it on the cupcakes so it can be a bit more firm and not so soft and messy. It looks delish!!!

MordredAugust 7, 2020 - 21:22

Justin was on it u can tell he loved it by the way he keep nodding his head and licking his fingers

GroshicageAugust 8, 2020 - 14:22

Would it still work if you replace the powder sugar with Coco?

HughmaAugust 9, 2020 - 06:17

I just love your vibes��thank you your recepies are home run each time ��

MazubeiAugust 9, 2020 - 14:25

Uh oh. I used 200 g confectioners sugar instead of regular and totally omitted the regular. I hope this cake turns out because we have strawberries and whipped cream ready to go. ��

MorluthisAugust 9, 2020 - 20:46

Hi John
If I make angel food and ice with stabilized whipped cream and add fresh fruit on top… Can this cake be store in the fridge? I am worried the angel food cake itself will dry out or get soggy? But with whipped cream icing it needs to stay in the fridge. Help!

MariranaAugust 10, 2020 - 17:26

What type of vanilla are you using? I’m a beginner cook and so I’m trying to find the difference between normal vanilla extract and vanilla

MunigeAugust 11, 2020 - 04:04

First of all, thank you for the recipe! But English is not my first language, so could you explain a bit more why the egg whites have to be warm temperature? For the sugar in the next step could be dissolved?

SharanAugust 11, 2020 - 09:43

I love Angel food cake! I will have to try this!! Looks great!

WhiteflameAugust 11, 2020 - 19:49

10:04 anyone notice how that item in the back is moving ( maybe he just put it there and cut the scene)

UmriusAugust 12, 2020 - 03:58

I want to grow up and make this every Sunday for the neighborhood kids

MorluraAugust 12, 2020 - 23:36

I love angel food cake! It’s my all time favorite cake, I like eating it for breakfast just butter and toast it so yummy! �� omg that “girl stop lying” had me laughing so hard! Lol ��

GotilarAugust 13, 2020 - 11:36

yuuuuuum. im getting ready for bed soooo hungry tonight.. looks delicious! lots of love from Norway xxxx

ShaktiramarAugust 13, 2020 - 17:07

Could I make cupcakes with this? I assume treat it the same way, no grease, no liners?

ZusarAugust 14, 2020 - 07:48

Love! Your one of my new face obsessions! Thanks for the recipe!

ZololkreeAugust 14, 2020 - 18:28

I made this cake and the texture was crazy bad. I’m wondering where did I go wrong ��

BeaginnAugust 15, 2020 - 11:09

Professor, can I use a Bundt cake pan and get the same results?

ZulularAugust 15, 2020 - 21:38

you may not reply since its so late now, but I just tried this recipe and it was amazing when it just came out of the oven! so light and fluffy:3 but I was wondering how youd store it because as it was siting out to cool, a sticky, soggy layer started to develop on the top. any thoughts on how to avoid this? I would love to make this again: )

DagdahuginnAugust 16, 2020 - 10:19

I think u made a mistake on the vanilla extract if im not wrong. U wrote half a cup

BraathAugust 16, 2020 - 19:21

I dont find cream of tartar here? �� Can i just make the cupcakes without it?

VoodoolkisAugust 17, 2020 - 08:02

would you be able to just do this in a cake too? I love angel food cake

ShakacageAugust 17, 2020 - 19:23

Wow I had no idea it was so easy! Will have to get the pan and try it. Thank you:)

AkinozahnAugust 18, 2020 - 12:54

Anyway to make this without eggs? I’m allergic:(. This looks so good!

DonradAugust 18, 2020 - 19:50

Hello Anna. Can you please tell alternative for icing sugar? I couldn’t find it. Thanks

SteelwalkerAugust 19, 2020 - 04:19

If anyone knows conversions could you please cut this receipt in half

ThorgalsaAugust 20, 2020 - 01:26

I love anything chocolate, these look phenomenal! I think it’s so cute how Justin is always like, “This is the best _ I’ve ever had!” Precious!! ❤️❤️

AriuloreAugust 20, 2020 - 04:51

Have I just heard it right, did you actually say “whine-making”? Girl, really?:)

SamuleAugust 20, 2020 - 10:05

I made this today. Flavor is good but I didn’t have a food processor and I feel that made a difference even though I sifted 6 times as suggested.

MiradoraAugust 21, 2020 - 11:38

Hi John I’m obsessed with your baking you make it look so easy ❤️ from ��

MikajasAugust 21, 2020 - 18:34

UGH! this is my 2nd ruined cake i dont think my oven can be set at 350 its too hot i wanna cry what do i do!!!

GavinrathAugust 22, 2020 - 09:32

These look delicious! Although I like cupcakes sometimes they can be a bit heavy so I love the idea of using a lighter cupcake!

DarkscarAugust 23, 2020 - 00:20

Just found your awesome channel!! You are so precious (I hope I didn’t offend you by calling you precious��‍♀️)

GajoraAugust 23, 2020 - 12:44

Made this today and it turned out delicious!!!! �� I did make one mistake though lol I added the sugar too quickly, definitely going to try this again very soon! Practice makes perfect! ❤️

FlamerunnerAugust 23, 2020 - 19:50

April, next time, you could cut one open to show the inside in thumbnails as well (:

SwordbourneAugust 24, 2020 - 08:33

That looks soooo yummy. Hi April. Say hi to Liam and Justin. Me and my mum are huge fans!!

GasiusAugust 24, 2020 - 19:06

Lovely recipe @Honeysuckle Catering great advice on the diy cake flour. I’ll have to remember that.

DanadarAugust 25, 2020 - 05:58

I didn’t coat the pan and the bottom part stuck removing golden coat. Any suggestion for the future?

WhitefangAugust 25, 2020 - 12:45

I’ve got to try these cupcakes they look delish. I was wondering what brand and do you know what kind of cupcake pan your using there? I’m having trouble finding one that has deep cups and ones that don’t make my cupcake liners fold in and then they will bake into the cupcake.

PeradAugust 26, 2020 - 03:11

Can I use a normal cake pan or bundt pan for this recipe? Or does it have to be that specific pan that you were using?

BarrAugust 26, 2020 - 13:27

love how you didn’t use a 3/4 cup to measure the sugar, just eyeball it! ��

MukreeAugust 26, 2020 - 22:44

Great video April! Definitely need to try this soon!
Can you by any chance do a video on foods you can make at home to boost milk supply? Random I know but you breastfed for a while and maybe you have a super food? Lol I’m breastfeeding and always looking for yummy ideas lol thank you! ��❤️

TaugrelAugust 27, 2020 - 09:31

My favorite YouTube baker ��. Didn’t even like baking till I found this page!

DorisidaAugust 27, 2020 - 15:53

I used to make scratch German chocolate cake. The best. That is where I learned how to fold in ingredients. It was so much better than the box cake my mother used to make.

MavenisAugust 28, 2020 - 10:09

My son’s and my best food ever in his small age �� At that time, we baked (at this time, in years, we just dream about the oven and right ingredients, but at 1st, we are dreaming of freedom officially).

Delightful to admire Angel �� Cake❣

ForcebearerAugust 28, 2020 - 15:11

needed a recipe for mothers day. I was inspired to make this by the great British baking show on netflix with the technical challenge

BallagelvAugust 29, 2020 - 08:41

Eggs are graded by weight, not size. That’s why some eggs might seem like they’d be a large but they’re actually medium or small if they’re heavy

TaranAugust 30, 2020 - 09:11

Mmmmmmm. I’m making this for my birthday, but I’ll be making a seven minute frosting. Any tips with the frosting.

ThetazanAugust 30, 2020 - 12:43

wow Anna..! so nice.. didn’t know about the whisk when mixing in the flour.. thought it deflates the batter…?

KajigulAugust 30, 2020 - 17:02

I really want to make this cake but I don’t have an electric mixer and to make meringue, I’ll have to whisk my hand off *sigh*

GajoraAugust 31, 2020 - 19:29

Just when you start a diet, April comes out with a dessert video ��❤️

ThonadarSeptember 1, 2020 - 00:32

I like how u use parchment to measure and sift ur dry ingredients…signs of a professionally trained pastry chef…right? Can u use castor/ superfine sugar?

FaemSeptember 1, 2020 - 09:30

Just did this…it came out so perfect. I topped it with clotted creme and mixed local berries.
My staff loved it.
Also, you look like you lost weight!
You look fantastic

DarkkillerSeptember 2, 2020 - 02:15

Ok… sorry… the recipe on the website says “whisk attachment” in the step by step procedure. The instructions at the bottom, which was using, say “paddle attachment”… sorry…

PurestaffSeptember 2, 2020 - 15:36

I just watch your cooking/baking videos for the fun of it.. And it always makes me hungryyyyyyy

GoltidalSeptember 2, 2020 - 22:06

I was going to do this for mothers day. But we’ll see if I can find cake flour or not. Thanks for the recipe!

MalagrelSeptember 3, 2020 - 08:53

A lovely lost taste.._I remember mom always having some angel food �� cake around…dad loved it and it was just perfect after a meal…never heavy…until ice cream was added.. I miss ya momma! Thanks Anna…trying to watch all ur videos…

MotaxeSeptember 3, 2020 - 11:36

Is it really sweet? Can i lower the sugar content without changing the structure of the cake?

AkinoshoSeptember 4, 2020 - 14:32

I love that she uses 8 eggs instead of 12 and she makes things so easy, my all time favorite cake. My first one was a total success because of such great instruction. I hope one day she will show how to make real graham crackers made with graham flour.

SpellfireSeptember 5, 2020 - 07:27

This is a sponge cake not angel food cake because of the egg yolks. �� thanks

SiraswynSeptember 5, 2020 - 10:26

I’ve done a couple batches of angel food cupcakes and they always seem to shrink. They puff up in the oven, but over time become much smaller than a regular cupcake. Any ideas on how to improve this?

MazshuraSeptember 5, 2020 - 19:49

After a long day working at home. You are my favorite stress reliever. I watch you noon n night, Watching you everyday from hongkong.

KelelladorSeptember 5, 2020 - 22:52

I made the cupcakes and it comes out perfecto except the eggy smell.. i dont know how can we omit this smell even if we put different extracts.. thanx lot for the recipe

DoramarSeptember 6, 2020 - 23:46

That’s a flat angel food cake lol
Mine are twice the height..I was surprised to see that.

DarkbourneSeptember 7, 2020 - 09:04

You are such a very good teacher. Every step was explained. I appreciate that.

MauktilarSeptember 7, 2020 - 14:52

I made this last week for my girlfriend’s birthday and it came out SO good! I have never had a non-store-bought angel food cake and I don’t think I ever will again, this was so amazing. Thanks John!

NiniusSeptember 8, 2020 - 05:22

That looks delicious �� Now I want a cupcake and I never had that before ��

NightwoodSeptember 8, 2020 - 08:07

Q:Can we use Cake improver/cake gel in any type of cake or it is specific for sponge cakes only? Plz reply

TeramarSeptember 9, 2020 - 11:30

I can watch your video all day and I love how you set up your kitchen. I’m just curious why your hands are always red? I’m so worried ��

FeranaSeptember 10, 2020 - 05:20

Looking at this beautiful cake reminds me of doing a pavlova. My mom loves angel food cake and always adds sprinkles.

MiragarSeptember 10, 2020 - 13:23

Guys also check out home cooking adventures. This wonderful woman goes above and beyond with her baking and creativity

TygrantriusSeptember 11, 2020 - 01:01

Not sure I will get an answer BUT I need to make an angel food cake for a friend and she wants it iced with whipped cream and have fruit on top. I know i need to do stablized whipped cream. But this icing needs to stay in the fridge u til just before serving. My question… Will angel food cake be ok in the fridge after its iced? Or will the cake dry out or get soggy etc?:/ thank u

KezanSeptember 11, 2020 - 14:56

love angel food cake…my recipe has 12 whites so happy to see I can cut back. thanks

SaswynSeptember 11, 2020 - 17:19

i tried out this recipe and it turned out amazing! It is suuuuuuuuper yummy

ManrisSeptember 12, 2020 - 08:10

AMAZING THANKS YOU GOODNESS �� PEEPPY KITCHEN ❤️�� FAMILY DAPHNE COTTON ALWAYS �� AWESOME BEAUTIFUL ANGEL CAKES 613

AriulvSeptember 13, 2020 - 02:48

He ate his fingerss after eating the cupcakee i wanna try itt

AnararnSeptember 13, 2020 - 09:14

Where do you buy your cake flour?? I want to make this recipe so bad but I literally cannot find cake flour ANYWHERE!

RunefurySeptember 13, 2020 - 22:53

Are those ceramic cupcake molds? That’s awesome if they are!

VukoraSeptember 14, 2020 - 06:02

I enjoyed this very much. I love how upbeat you are �� thank you for this awesome recipe and I hope you are staying safe during this COVID pandemic ❤��

CewieldSeptember 15, 2020 - 03:43

I really can’t wait to try this recipe. I think the only thing I’ll do different is use cream cheese frosting. Great video. I really love this channel��

ManarinSeptember 15, 2020 - 15:32

will it be ok if i use the same whole recipe for just a regular cake pan?

DianadredSeptember 15, 2020 - 15:45

“To share with your family and friends” lol, good joke John.

BaktilarSeptember 16, 2020 - 09:47

I am enjoying your videos. I used a lot of your recipies. I am always successful with your reliable recipies. You are explaining everything in details on your videos. Thank you. Greetings from Hungary.

AriuhuginnSeptember 16, 2020 - 21:12

I know you said that sugar gives the cake structure but if you wanted to reduce the sugar content, what would be a safe reduction please?

DazilkreeSeptember 17, 2020 - 06:32

Please i want to make sponge cake please i like all cakes you make you are the best

DarkbeardSeptember 17, 2020 - 21:39

I tried this recipe. It was amazing. Delicious and fluffy like a cloud.

FenrikazahnSeptember 18, 2020 - 12:15

+cookwithapril can i use all purpose flour instead of cake flour?

SaithitusSeptember 18, 2020 - 14:28

Hey, Anna. I just came across your channel and was amazed by your videos. You have some really good stuff.Huge fan already. l’d love to see an ovenless cake.

GholbiraSeptember 19, 2020 - 12:10

I like the recipes but don’t enjoy much watching her. She looks to serious with no smile on her face:(

DurSeptember 19, 2020 - 16:54

Gahhhhh I wish I could be Justin for every cookwithapril �� just watching the process of these being made had me salivating

ThetagdaSeptember 19, 2020 - 23:56

I love your tutorial. Because you are not only making a cake, but you also explaining the science behind it.. one thing that I wish more is maybe you could use international measurement..

IshngdaSeptember 20, 2020 - 10:04

I am so creeped out. How did he know I wanted to watch the cinnamon roll video next ��
But for real it looks realy good now I want to try that cake somewhere ��

OghmarneSeptember 20, 2020 - 15:24

Hi Anna love your recipes, would be indebted if you can share an eggless version of angel food cake

KulamandSeptember 21, 2020 - 22:07

Meringue needs sugar right? Can’t replace the sugar with granulated a powdered (stevia-Erythritol mix)?
My goal is to create low calorie cake with lots of protein.

Would love to find out cake and pie recipes that fit to this goal to add to my cutting diets.

BallalenSeptember 22, 2020 - 05:10

If my mom sees me using 8 eggs whites and not using the yolks.. my ass is going to be BEAT

LaiwynSeptember 22, 2020 - 07:10

It looks so good I want to make it
I want to ask u if I can make with almond flour or coconut flour

JoJocageSeptember 22, 2020 - 15:54

mine shrink a lot and it’s really hard and dense???:((( can someone help me with that, how can i improve on it???

ZathisSeptember 23, 2020 - 11:23

Love your videos!!!! I have question… How long will angel food last with stabilized whipping cream on it??

PurestaffSeptember 23, 2020 - 22:54

preppy kitchen came thru just in time for mothers day! Can’t wait to make this for my mom today!

DonayaSeptember 24, 2020 - 02:14

I know i am late, but i have a question: can i make this recipe without the cream of tartar? I cant find any in the Stores in my city
An answer would mean a lot to me☺️

ZulkigamiSeptember 25, 2020 - 09:02

So I went to most grocery stores to find the sugar because it is used a lot in British baking they call it caster sugar. I found the closest was baking sugar here in the states.

GaraSeptember 25, 2020 - 11:56

For some reason my angel food cake comes out sticky on the top and for some reason as it sits it’s almost like the crumbs revert back into egg whites pls help!

VizahnSeptember 26, 2020 - 09:58

I’m really impress every of your videos. I couldn’t resist to watch them. Thanks for sharing your recipes.

TojajinnSeptember 26, 2020 - 16:38

Can we risk a layered cake based on this recipe using a Chantilly frosting and a trés leches moistening of the layers?
Please respond.

AlsathSeptember 27, 2020 - 05:17

She said “tap it out,” then proceeded to put a hole through hell! LOL! I love this channel, and cant wait to make this, Looks delicious!!! Oh YUM!

MikajarSeptember 27, 2020 - 19:33

I am such a big fan of your channel. I’m only 14 but I am trying to be the baker of my family and you are a huge help. When I was watching your macaron video I was laughing because everything you said was right about my macarons I really messed up��

DoushicageSeptember 28, 2020 - 09:28

I watched a lot of videos trying to find a good one and how to make angel food cake and you are straight to the point and I love that! you also give great instructions

ManasidaSeptember 28, 2020 - 18:36

I really like your videos but sometimes you explain things way too much

KagoreSeptember 29, 2020 - 02:55

Can you use confectioner’s sugar or will the cornstarch cause flavor or texture issues? I swear I almost started drooling towards the end of this recipe. Never watch baking videos when you’re hungry.

VokoraSeptember 29, 2020 - 04:40

I have made you chocolate cake and shared with neighbors. This week this recipe. We can’t get the package mix here in OZ so have been trying different recipes over the years to various outcomes. My mother use to make a seven minute frosting. Do you have such a recipe?
I have made three of your cookie recipes as well.
All wonderful.
I will use the food processor this time. This could be the game changer.
Hi from Australia.

DagdathSeptember 30, 2020 - 05:39

GazahnSeptember 30, 2020 - 21:14

I made this amazing cake yesterday with a seven minute frosting for my birthday, along with the chicken pot pie soup. Both were out of this world amazing. Thank you so much for the great recipes.

SinredeemerOctober 1, 2020 - 01:15

I made pastry cream with the yolks and served it with the cake and it was a hit with my family.

MuranOctober 1, 2020 - 10:34

HI! I want to make this recipe so badly:D but I wonder if I can use substitute instead of sugar..and how much should I use:L THANKS!

DaibarOctober 2, 2020 - 00:23

That looks amazing! Can you use regular all purpose flour for this recipie?

GutOctober 2, 2020 - 18:12

What do u do with the rest of the egg yolks?? I want to make this but I would have to use many eggs is there any way u can reduce the number of eggs???

CentrinayaOctober 3, 2020 - 03:37

I must have the ability to see the future because I swear I watched this yesterday.

AgaradOctober 3, 2020 - 17:47

Can I substitute cake and pastry flour for all purpose? or would this effect the air like texture?

Wonderful video as always!

CegamandOctober 3, 2020 - 21:13

Yummy April ship me your left overs haha jk I know you give them to Liams teachers lol �� make an exception!!! ��

AnameenaOctober 4, 2020 - 14:06

could i use all purpose flour.???? n
any suggestion or best use for egg yolks.???

JoJokinosOctober 5, 2020 - 02:59

Hi Dzung, I tried out the recipe. It ended up kinda soggy:(

NuageOctober 5, 2020 - 10:54

how can you get moisture without any fat? please help me, never seen that in my country

AndromaswynOctober 6, 2020 - 01:04

My friend’s mom made this angel cake it taste so good it tastes like icing

TollOctober 6, 2020 - 10:34

Hi Dzung, I’m not much of a baker but these cupcakes sound delicious and I must give it a try. I don’t own a mixer but can I still make this dish? Is there an alternate kitchen tool I could use? Thanks so much!

CergasOctober 6, 2020 - 17:04

Can I volunteer to be the next taste tester LOL? i’d love this but my whole house is on a diet XD

BalladoranaOctober 7, 2020 - 18:15

Do I need to add salt into the meringue? I read somewhere that it’s actually not good to do that, but idk. What’s the science behind it? I want to make this cake for Fathers Day so please reply as soon as possible!

CentridredOctober 7, 2020 - 19:20

A smidge confused… the recipe on the website says “paddle attachment”… the demonstration shows whisk attachement… I stopped after soft peaks and changed to the whisk… I suppose it’s working because the meringue looks really good…

ThodredOctober 8, 2020 - 17:05

It’s so refreshing to see an actual failure. I learned a lot from ur fail so thanks for sharing!

GrilisOctober 8, 2020 - 23:36

That looks delicious. I wanna pour a little raspberry jam over a slice of that cake.

CofymOctober 9, 2020 - 02:04

They look so scrummy. One question tho could you do it with orange?

ZologamiOctober 9, 2020 - 15:38

That looks so awesome Dzung! Love all your recipes and beauty hints. Would love for you to do a video on how you got started on the event planner/coordinator track. How it all began, hints, secrets of a trade, etc. Have a great holiday weekend!

AganisOctober 10, 2020 - 00:13

Is that apron the chicken is wearing real or was it Photoshopped? Either way it’s HILARIOUS!

CerimOctober 10, 2020 - 16:28

My favorite kind of cake. Sadly, I love Angel Food so much I could sit and eat a whole one, which is why try to avoid one.

MenrisOctober 11, 2020 - 14:08

Hi! i live in Argentina and we dont have a special flour for cake, do you know whats different about it? maybe i can find somethig close enough

TethOctober 12, 2020 - 02:05

I just want to give Justin a napkin in your cooking videos lol. look really yummy though

NalmedoraOctober 12, 2020 - 16:03

Love Tasty Tuesday! I have a request for Gluten and Nut free recipes. Thank you for sharing.

HellwingOctober 12, 2020 - 17:03

I have a funny memory about angel food cake. Backstory, I’m pretty impatient and don’t usually follow directions properly. Anyways, I told mum I wanted to make an angel food cake and she was very doubtful and told me it’s a super hard recipe and didn’t think I’d be able to do it. Turns out I absolutely love baking and made it perfectly first time �� I was only about 14/15 and been loving baking since

MeztisidaOctober 13, 2020 - 16:03

To make the cake flour, do I take out 2 tbsp flour then add 2 tbsp corn starch or do I just add and don’t take out any?

LailisOctober 13, 2020 - 18:08

Thank you John! You’re fun to watch and very good at teaching with relatable conversation. Your hubby is a lucky guy.. Thanks to you both for creating great content.

FedredOctober 14, 2020 - 05:10

what can b the substitute for pastry flour….what can be added to plain flour

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