Ensure all utensils and bowls used for the egg whites are completely clean and free of grease, as any fat can prevent the whites from whipping properly. Sifting the flour and sugar multiple times is crucial for achieving the cake's delicate texture. Folding, not stirring, is key to maintaining the airiness of the batters. Cooling the cake upside down is essential for preventing it from collapsing. Be patient and let it cool completely before removing it from the pan.
Two Part Angel Cake
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING14 People
-
VIEWS30
A delightful, two-layered angel food cake, marrying the ethereal lightness of classic angel food with a rich, flavorful yolk-based layer. This recipe, inspired by traditional baking, offers a unique twist on a beloved dessert.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Cholesterol88 mg
-
Fiber0 g
-
Protein4 g
-
Saturated Fat1 g
-
Sodium137 mg
-
Sugar22 g
-
Fat2 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325°F (165°C). Ensure you have an ungreased angel food cake pan ready. (5 minutes)
02
StepFor the Bottom/White Layer: In a large, clean bowl, beat the egg whites with 0.25 teaspoon salt until frothy. Add the cream of tartar and continue beating until stiff, glossy peaks form, but the whites are not dry. (8 minutes)
03
StepIn a separate bowl, sift together 0.5 cup flour and 0.75 cup sugar four times. This ensures a light and airy texture. (5 minutes)
04
StepGradually add the sugar mixture to the beaten egg whites, folding gently to combine. Be careful not to deflate the whites. (3 minutes)
05
StepFold in 0.5 teaspoon vanilla extract. (1 minute)
06
StepPour the white batter into the ungreased angel food cake pan. (2 minutes)
07
StepFor the Top/Yellow Layer: In a separate bowl, beat the egg yolks until light and pale. (5 minutes)
08
StepGradually add 0.75 cup sugar, which has been sifted four times, to the yolks. Beat for 3 minutes until the mixture is thick and ribbon-like. (8 minutes)
09
StepIn another bowl, sift together 0.75 cup flour and 0.75 teaspoon baking powder four times. (5 minutes)
10
StepAlternately add the flour mixture and 0.25 cup boiling water to the yolk mixture, beginning and ending with the flour. Mix until just combined. (5 minutes)
11
StepStir in 1 teaspoon vanilla extract. (1 minute)
12
StepGently pour the yellow batter over the top of the white batter in the angel food cake pan. (2 minutes)
13
StepBake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)
14
StepRemove from the oven and invert the pan immediately onto a wire rack. Let the cake cool completely upside down before removing it from the pan. This prevents the cake from collapsing. (60 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Meaghan Kerluke
Jun 16, 2025I was a bit intimidated by the number of steps, but it was totally worth it. The cake was light, fluffy, and delicious!
Larissa Hickle
May 28, 2025This cake was a showstopper! The two layers created a beautiful contrast in both color and flavor.
Gregg Krajcik
May 16, 2025The tip about cooling the cake upside down is a game-changer! My angel food cakes have never looked so perfect.
Travis Brown
Mar 29, 2025I added a lemon glaze for extra flavor, and it was amazing!