Description
This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert that relies on whipped egg whites for its signature texture. Perfect for pairing with fresh berries or a dusting of powdered sugar, this low-fat, nut-free American cake is an elegant treat that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar (divided)
Wet Ingredients
- 12 large egg whites at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature by the time your batter is ready.
- Prepare Dry Mixture: Sift the cake flour with 1/2 cup of the granulated sugar and set this mixture aside. This ensures even distribution of sugar in the flour and a light texture.
- Beat Egg Whites: In a large, clean metal or glass bowl, beat the 12 room temperature egg whites on medium speed until they become foamy.
- Add Stabilizers: Add cream of tartar and salt to the foamy egg whites and continue beating until soft peaks form—this helps stabilize the meringue.
- Incorporate Sugar Gradually: Gradually add the remaining 1 cup of sugar two tablespoons at a time while beating continuously. Beat until stiff, glossy peaks form indicating a stable meringue.
- Add Flavors: Gently fold in vanilla extract and almond extract (if using) to infuse flavor without deflating the meringue.
- Fold in Dry Ingredients: Sift the flour-sugar mixture over the whipped egg whites in small batches, carefully folding after each addition to maintain the airy texture and avoid deflation.
- Transfer to Pan: Pour the batter into an ungreased 10-inch tube pan. Gently smooth the top and tap the pan to release any trapped air bubbles.
- Bake: Bake in the preheated oven for 35–40 minutes or until the top turns golden and springs back when lightly touched.
- Cool Upside Down: Immediately invert the pan and allow the cake to cool upside down for at least 1 hour. This prevents the cake from collapsing and maintains its height and fluffiness.
- Release Cake: Once cooled, run a knife carefully around the edges of the pan to release the cake without damaging it. Serve with fresh berries or whipped cream if desired.
Notes
- Always use metal or glass bowls when whipping egg whites to avoid oil residue that can inhibit proper whipping.
- Room temperature egg whites whip better and yield more volume.
- Do not grease the pan, as the batter needs to cling to the sides to rise properly.
- This cake pairs wonderfully with fresh berries, whipped cream, or a simple dusting of powdered sugar for added sweetness.
