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Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 26 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert perfect for any occasion. Made primarily with egg whites, sugar, and flour, this cake is delicately flavored with vanilla and optionally almond extract. Baked in a tube pan without grease to ensure maximum rise and an ethereal texture, it’s ideal served with fresh berries or whipped cream for a simple yet elegant treat.

Ingredients

Dry Ingredients

  • 1 1/2 cups powdered sugar
  • 1 cup cake flour (or all-purpose flour, sifted)

Wet Ingredients

  • 12 large egg whites, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

Other Ingredients

  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup granulated sugar

Instructions

  1. Preparing the Cake: Preheat your oven to 350°F (175°C). Do not grease the pan. An angel food cake pan is ideal, but a regular tube pan will work as well.
  2. Sifting Dry Ingredients: Sift together the powdered sugar and cake flour into a bowl. Set aside.
  3. Beating Egg Whites: In a large mixing bowl, beat the egg whites on medium-low speed using a stand or hand mixer until they become foamy.
  4. Adding Cream of Tartar and Salt: Add the cream of tartar and salt, and continue to beat until soft peaks form.
  5. Incorporating Granulated Sugar: Gradually add the granulated sugar, 2 tablespoons at a time, while continuing to beat until stiff, glossy peaks form.
  6. Adding Extracts: Add the vanilla extract and almond extract (if using), and mix gently to incorporate.
  7. Folding in Flour Mixture: Sift about 1/4 of the powdered sugar and flour mixture over the beaten egg whites. Carefully fold it in using a spatula. Repeat this process until all the flour mixture is incorporated, being careful not to deflate the egg whites.
  8. Pouring Batter Into Pan: Pour the batter into an ungreased angel food cake pan. Smooth the top gently.
  9. Baking the Cake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  10. Cooling the Cake: Once baked, immediately invert the pan (turn it upside down) and place it on a cooling rack. This helps the cake retain its structure and prevents it from collapsing.
  11. Letting Cake Cool Completely: Let the cake cool completely in the pan for at least 1-2 hours.
  12. Removing and Serving: Once cooled, use a knife to gently loosen the edges of the cake from the pan, and remove it from the pan. Serve the angel food cake with fresh berries, whipped cream, or any topping of your choice.

Notes

  • Do not grease the pan; this allows the batter to cling and rise properly.
  • Make sure egg whites are at room temperature for better volume when beaten.
  • Be gentle when folding in the flour mixture to avoid deflating the egg whites.
  • Inverting the pan while cooling helps prevent the cake from collapsing.
  • Use fresh or frozen berries and whipped cream to complement the light texture of the cake.

Find it online: https://slsrecipes.com/angel-food-cake-recipe/