Description
This classic Angel Food Cake recipe produces a light, fluffy, and airy dessert perfect for any occasion. Made primarily from egg whites, it offers a delicate vanilla and almond flavor, ideal for serving with fresh berries, whipped cream, or your favorite toppings. Baked in an ungreased tube pan, this cake achieves its signature tall, spongy texture.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups powdered sugar
- 1 cup cake flour (or all-purpose flour, sifted)
- 1 cup granulated sugar
Wet Ingredients & Flavorings
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preparing the Cake: Preheat your oven to 350°F (175°C). Do not grease the pan. Use an angel food cake pan if available, or a regular tube pan as an alternative.
- Sift Dry Ingredients: Sift together the powdered sugar and cake flour into a bowl and set aside to ensure a smooth, lump-free mixture.
- Beat Egg Whites: In a large mixing bowl, beat the egg whites on medium-low speed until foamy using a stand or hand mixer.
- Add Stabilizers: Add the cream of tartar and salt to the egg whites, then continue beating until soft peaks form, which helps stabilize the meringue.
- Incorporate Granulated Sugar: Gradually add the granulated sugar, 2 tablespoons at a time, while beating continuously until stiff, glossy peaks form, indicating a firmly whipped meringue.
- Add Flavor Extracts: Gently mix in the vanilla extract and almond extract (if using) to distribute the flavors without deflating the meringue.
- Fold in Flour Mixture: Sift about 1/4 of the powdered sugar and flour mixture over the beaten egg whites. Carefully fold it in with a spatula without deflating, and repeat until all the flour mixture is incorporated.
- Pour Batter into Pan: Transfer the batter into the ungreased angel food cake pan, smoothing the top gently to create an even surface.
- Bake the Cake: Bake for 35-40 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Invert Pan to Cool: Immediately invert the cake pan onto a cooling rack to prevent the cake from collapsing as it cools.
- Cool Completely: Let the cake cool for at least 1-2 hours while inverted.
- Remove Cake from Pan: Once cooled, run a knife gently around the edges to loosen the cake and carefully remove it from the pan.
- Serve: Serve the angel food cake with fresh berries, whipped cream, or toppings of your choice for a delightful dessert experience.
Notes
- Do not grease the pan to allow the batter to cling and rise properly.
- Ensure egg whites are at room temperature for better volume when beating.
- Fold the flour mixture gently to avoid deflating the beaten egg whites and maintain the cake’s light texture.
- Inverting the pan while cooling is critical to prevent the cake from sinking.
- Almond extract is optional but adds a lovely complementary flavor to the vanilla.
