Torn Angel Food Cake Recipe: How To Make It?

Today, we’re going to be looking at a torn angel food cake recipe, and how to make your angel food cake fluffy and full of flavor. Angel food cake is already delicious, but making it into a torn angel food cake elevates it to the next level, and with summer just around the corner – it makes for the perfect summertime dessert. So let’s take a look at how to make this summery favorite!

Angel Food Cake Recipe

Before you make your torn angel food cake, your first need to make the angel food cake – as a baked angel food cake is actually an ingredient you’ll need! This recipe is inspired by a recipe from Taste of Home.

Ingredients

The ingredients you’ll need for this recipe are:

  • 9 large egg whites
  • 1-1 1/2 cups of sugar
  • 1 cup of flour
  • 1 teaspoon of cream of tartar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 1/4 teaspoon of salt

Method

  1. Grab a bowl and place your egg whites in and leave them to stand for around 30 minutes. While you’re waiting, sift 1/2 cup of sugar and the flour and set to one side
  2. Preheat oven to 350F
  3. Get your egg whites and add the cream of tartar, flavor extracts, and salt. Mix well unto you reach soft peaks. Now add the remaining cup of sugar slowly, continually beating as you add.
  4. Now it’s time to fold in your sifted flour mixture from earlier
  5. Spoon into a pan and bake for around 35-50 minutes
  6. Invert pan once out of the oven and leave to cool for around one hour

Why is angel food cake Fluffy?

Torn Angel Food Cake Recipe

Now let’s take a look at this torn angel food cake recipe from Salad in a Jar.

Ingredients

  • 2 packets of unflavored gelatin (2 tbsp. total)
  • 4 tablespoons of cold water
  • 1 cup of boiling water
  • 1 cup of pineapple juice (from a can)
  • 3/4 cup of granulated sugar
  • 1 lemon (the juice)
  • 1 cup of chopped fresh strawberries
  • 2 8oz containers of whipped topping
  • 1 angel food cake (as above)
  • whole strawberries (to decorate)

Method

  1. Get the cold water and dissolve the gelatin into it
  2. Once dissolved, add the boiling water, sugar, pineapple juice, lemon juice, and strawberries. Mix well
  3. Place into the fridge until slightly set and now fold in the whipped topping
  4. Using your fingers, rip the angel food cake into small pieces (bite-sized chunks is perfect)
  5. Using two pieces of wax paper, criss-cross at the bottom of the bowl. Alternatively, you can line the bowl with plastic wrap
  6. For the first layer of your bowl, grab a handful of angel food cake and line the bottom of the bowl. Next, add a layer of the jelly mixture. Then another of the angel food cake. Alternate this until all of the jelly mix and all of the cake pieces are used. However, it’s worth noting, if you press some of the cake chunks against the side as you’re constructing – it’ll stay in place much easier! And will also firm up
  7. Refrigerate. It’s best to leave for at least 8 hours, but overnight is ideal
  8. Using the aid of the wax paper/wrap, turn the cake onto a plate (cake plate is ideal)
  9. Carefully remove the wrap and using the second can of whipped topping, decorate your cake as though it’s frosting
  10. You can now add your whole strawberries, and you may want to add some flaked coconut. This really helps to make the dessert look like a snowflake
  11. Your dessert is now ready to eat!

Conclusion

I hope this article has given you a new torn angel food cake recipe! While you need quite a selection of ingredients for this cake, it’s absolutely delicious and incredibly refreshing. If you’re hosting a barbecue this summer, torn angel food cake really does make the perfect dessert. You can make this dessert the night before, in preparation for the day ahead – and enjoy socializing in the summer!

Do you know of any other torn angel food cake recipes? Or a secret ingredient that elevates the recipe to the next level? If so, please feel free to let me know in the comments below. Sharing is caring!

What goes wrong with angel food cake?

Read more about¬†Hershey’s Mississippi Mud Cake Recipe: How To Make It?

FAQs

What Goes Wrong With Angel Food Cake?

There are a few things that can go wrong when you're making angel food cake, so follow these tips to avoid them happening. To stop your cake from having a hard crust, be sure not to bake it for longer than you should. Another common mistake is having a sticky crust. If your crust is sticky, it's likely that it hasn't been baked enough, or the ingredients simply were not mixed well enough. And finally, the last common mistake is a cake that isn't tender, and ends up tough. To avoid this, be sure not too overmix or have your oven too hot.

What Gives Angel Food Cake It's Flavor?

Angel food cake has the simplest flavor, but that's what makes it oh so delicious. Sometimes you can't beat a classic. The flavors you're probably tasting are the sweet tones of vanilla, and possibly even an almond note too. Most angel food cakes use vanilla and almond extract, which is where these flavors come from. 

Why is Angel Food Cake Fluffy?

The reason that angel food cake is so much fluffier than other cakes is because you use egg whites. Egg whites are the perfect leavening agent and will leave you with an aerated, light cake. Be sure to use freshly separated eggs, if you can, as those always turn out the best. If you decide to use carton eggs, or eggs that have been frozen - this will have a negative impact on the rise of your cake, and it won't be aerated and light as it should be.

Is Angel Cake the Same as Angel Food Cake?

Angel cake and angel food cake are very similar. Angel cake originated in the UK and usually consists of 3 different layers of cake sponge. Whereas angel food cake is more popular in the US and is usually just one layer of cake sponge.

Angel Food Cake

Ingredients
  

  • 9 large egg whites
  • 1 1/2 cups sugar
  • 1 cup flour
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp salt

Instructions
 

  • Grab a bowl and place your egg whites in and leave them to stand for around 30 minutes.
  • While you're waiting, sift 1/2 cup of sugar and the flour and set to one side.
  • Preheat oven to 350F.
  • Get your egg whites and add the cream of tartar, flavor extracts, and salt. Mix well unto you reach soft peaks. Now add the remaining cup of sugar slowly, continually beating as you add.
  • Now it's time to fold in your sifted flour mixture from earlier.
  • Spoon into a pan and bake for around 35-50 minutes.
  • Invert pan once out of the oven and leave to cool for around one hour.

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