Angel food cake is a wonderful and scenic leavened dessert: its wreath shape makes it perfect even as a Christmas cake. It is soft, fragrant, and surprisingly easy to make, although it may seem complex at first glance.
This braided dessert has always fascinated me, but only after trying it did I realize that patience and a bit of skill are all it takes to achieve an extraordinary result.
My angel food cake is inspired by the famous recipe of the Simili sisters, expert bakers from Bologna. In the original version, the filling includes candied fruit and raisins, but I chose to make it more indulgent with chocolate shavings and made it with sourdough for a unique taste and softness.
The rising times are a bit longer compared to using yeast, but the result is worth the wait: a light, fragrant brioche perfect for breakfast or a snack.
Let’s prepare it together!
I am also sharing:
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 434.12 (Kcal)
- Carbohydrates 69.98 (g) of which sugars 27.93 (g)
- Proteins 9.28 (g)
- Fat 14.45 (g) of which saturated 4.54 (g)of which unsaturated 6.01 (g)
- Fibers 1.05 (g)
- Sodium 126.04 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Angel Food Cake
- 5.3 oz sourdough (or 0.4 oz of yeast)
- 0.76 cups partially skimmed milk
- 2 eggs (medium size)
- 0.5 cups granulated sugar
- 4 cups all-purpose flour
- 0.2 cups sunflower oil
- 2 teaspoons orange flavor
- 1 pinch salt
- 1.8 oz butter
- 0.5 cups sugar
- 5.3 oz dark chocolate chips (or chocolate shavings)
- 1 tablespoon water
- 2.1 oz vanilla powdered sugar
Useful Tools
- Bowl
- Spatula
- Rolling Pin
- Baking Tray
- Knife
- Brush kitchen
Preparing the Dough for the Angel Food Cake
To prepare the dough with sourdough, it must be refreshed at least 3 times and doubled in volume in about 3 hours.
In a bowl, I place the sourdough in pieces, add warm milk, and mix with a spoon to dissolve it well.
This procedure is the same if you use yeast!
I add the eggs and mix, then gradually add the sugar and flour.
I start kneading by hand directly in the bowl, drizzle in the oil and add two caps of orange flavor.
I continue to work by hand, then transfer the dough to a lightly floured work surface, knead it well and make a couple of reinforcement folds.
I form a smooth dough and let it rise in a clean and lightly floured bowl.
I cover it with plastic wrap or a cloth and leave it in the oven turned off with the light on.
With sourdough, the dough doubles in about 8 hours.When the dough is ready, I prepare the butter cream: in a small bowl, I soften the butter in the microwave or at room temperature, add the sugar and mix with a fork until I get a smooth cream.
I turn the risen dough onto the work surface and spread it out with my hands into a rectangle about 1/16-1/8 inches thick.
I brush the surface with the butter cream and sprinkle with chocolate chips or chopped chocolate.
I roll the pastry on itself, leaving the closure at the bottom.
With a sharp knife, I cut the roll in half along its length, turn the two parts upwards to show the inside, and gently braid them together.
I transfer the angel food cake onto a baking tray with parchment paper, brush it with a bit of milk, and let it rise again in the oven turned off with the light on for about 2 hours.I bake in a static oven at 350°F for about 35-40 minutes.
If it browns too quickly, cover the surface with a sheet of aluminum foil and continue baking.
When ready, the angel food cake should be golden on the surface and soft to the touch.
While it cools slightly, I prepare the water glaze: in a small glass, I pour a tablespoon of water and add the powdered sugar, mix well until I get a thick cream.
With a teaspoon, I let the glaze fall on the surface of the cake, creating a simple and shiny decorative effect.
Once cooled, the angel food cake is ready to be served: soft, braided, and fragrant, perfect for breakfast or a sweet moment of relaxation.
Storage and Useful Tips
The angel food cake stays soft for 3-4 days, stored in a food bag or under a cake dome, away from heat and moisture. I recommend reheating it slightly for a few seconds in the microwave or a warm oven before enjoying it: it will regain its freshly baked softness.
You can also freeze it, whole or in slices, wrapped in plastic wrap. Just let it thaw at room temperature for a few hours.
For an even more fragrant effect, you can replace the orange flavor with grated lemon zest or a teaspoon of vanilla extract.
If you prefer a quicker variant, you can also prepare the angel food cake with fresh yeast: about 2 hours of rising time will be enough to obtain a soft and well-aerated dough.
Frequently Asked Questions about Angel Food Cake
Can I prepare the angel food cake with yeast?
Yes, you can replace sourdough with 0.35 oz of fresh yeast. In this case, the rising times are reduced to about 2 hours for the first and 1 hour for the second rise.
Can I change the filling of the angel food cake?
Of course! Besides chocolate chips, you can try with raisins and candied fruit, as in the original version by the Simili sisters.
How do I know if the angel food cake is cooked?
After about 35-40 minutes of baking, the surface should be golden and the inside soft. If you use a skewer, make sure it comes out dry. Otherwise, extend the baking for 5 minutes, covering the surface with a sheet of aluminum foil.
Can I use a stand mixer to knead?
Absolutely yes. You can knead with the flat beater until the ingredients are combined, then switch to the dough hook and let it work until the dough becomes smooth and elastic.
