What is Angel Food Cake Called?

Angel food cake is often referred to as “food of the angels” due to its incredibly light, airy texture and pure white appearance. Its delicate structure is achieved by using only egg whites, which are whipped to form peaks, and no butter or oil, making it a lower-fat dessert option compared to traditional cakes.

How Do You Keep Angel Food Cake Fluffy?

To keep angel food cake fluffy, ensure the following: Use Room-Temperature Egg Whites: Room-temperature egg whites whip up better and form more stable peaks, which are essential for the cake’s structure. Sift the Dry Ingredients: Sifting the flour and sugar ensures they blend evenly into the batter without weighing it down. Avoid Overmixing: Fold the egg whites gently into the dry ingredients to maintain the airiness of the batter.

What is the Secret to a Good Angel Food Cake?

The key to a good angel food cake lies in: Perfectly Whipped Egg Whites: Beat egg whites to stiff peaks but not so much that they lose their shine or become clumpy. Un-Greased Pans: Use an ungreased pan to allow the batter to cling to the sides and rise properly. Gentle Cooling: Invert the pan immediately after baking to prevent the cake from collapsing as it cools.

Why is it Called Devil’s Food Cake?

The contrast between angel food cake and devil’s food cake is striking. Devil’s food cake is a rich, chocolatey dessert, made with butter, eggs, and cocoa powder, giving it a darker, denser texture—essentially the opposite of the light and airy angel food cake.

Why Do You Turn an Angel Food Cake Upside Down After Baking?

Inverting the cake after baking prevents it from collapsing under its own weight while cooling. Since the batter is so delicate and lacks fat, this step is crucial for maintaining its height and fluffy texture.

Can You Make Angel Food Cake in a Normal Cake Pan?

While it’s possible to bake angel food cake in a regular pan, it’s not recommended. A tube pan or angel food cake pan is ideal as it allows the batter to rise evenly and cool properly while inverted.

What Happens When You Overmix Angel Food Cake?

Overmixing can deflate the egg whites, causing the cake to lose its signature airy texture and become dense or rubbery. Always fold ingredients gently to avoid losing volume.

Triple Berry Angel Food Cake Roll Recipe

Description

This Triple Berry Angel Food Cake Roll is the ultimate light and refreshing summer dessert. A fluffy angel food cake rolled with a creamy, tangy filling and bursting with fresh strawberries, blueberries, and raspberries. It’s the perfect dessert for patriotic holidays, summer barbecues, or any celebration. Easy to make and absolutely delicious, this cake roll will leave everyone asking for seconds!

Ingredients

Scale

For the Cake Base:
- 1 Angel Food Cake mix (plus ingredients required to prepare)
- ¼ cup powdered sugar (for dusting the towel)
For the Filling:
- 8 oz light cream cheese, room temperature
- ¾ cup powdered sugar
- 1½ cups heavy cream (35%), chilled
- 1 teaspoon vanilla extract
For the Berries:
- 1½ cups fresh strawberries, diced
- 1½ cups fresh blueberries
- 1½ cups fresh raspberries

Instructions

Preheat the oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with parchment paper (do not grease).
Prepare the angel food cake mix as per the package instructions. Pour the batter into the prepared baking sheet and spread evenly.
Bake for 18–20 minutes, or until the top is golden and the cake springs back when touched.
Dust a clean kitchen towel with ¼ cup powdered sugar. Carefully flip the warm cake onto the towel and peel off the parchment paper. Starting from the short side, roll the cake gently with the towel inside and allow it to cool completely.
In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth. Gradually add the heavy cream and whip on high speed until stiff peaks form.
Unroll the cooled cake and spread half of the filling evenly across the surface. Sprinkle half of the fresh strawberries, raspberries, and blueberries on top.
Roll the cake back up (without the towel), spread the remaining filling on the outside, and decorate with the remaining berries.
Chill for at least 30 minutes before slicing and serving.

Notes

Substitutions: Swap raspberries or blueberries for blackberries or kiwi for a different flavor.
Storage: Keep the cake refrigerated for up to 2 days. Avoid freezing as it affects texture and freshness.
Pro Tip: Use a serrated knife to slice cleanly, wiping the blade after each cut.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of the roll)
Calories: 342
Sugar: 37g
Sodium: 411mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g (Approx.)
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 5g
Cholesterol: 51mg

Keywords: Triple Berry Angel Food Cake Roll, summer dessert, cake roll recipe, berry dessert