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Angel Food Cake Recipe

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4.2 from 32 reviews

This classic Angel Food Cake recipe yields a light and airy dessert that is perfect for any occasion. Made with simple ingredients like egg whites, sugar, and cake flour, this cake is fat-free and delightfully fluffy, with a delicate vanilla or almond flavor. It requires no greasing of the pan to ensure the perfect rise and texture.

  • Total Time: 1 hour 5 minutes plus 3-4 hours cooling
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 cup cake flour
  • 1 ½ cups sugar, divided
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon fine sea salt

Wet Ingredients

  • 12 egg whites
  • 1 ½ teaspoons vanilla or almond extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Ensure your 10-inch tube cake pan is clean and completely dry. Do not grease or oil the pan to allow the cake to cling and rise properly. Set the pan aside.
  2. Sift Dry Ingredients: Sift together the cake flour and 3/4 cup of the sugar to remove lumps and aerate the mixture. Set this mixture aside.
  3. Beat Egg Whites: Using a stand mixer with a whisk attachment or an electric mixer in a large bowl, beat the 12 egg whites with the vanilla or almond extract, cream of tartar, and salt until soft peaks form. This helps stabilize the whites for volume.
  4. Add Sugar Gradually: Gradually add the remaining 3/4 cup of sugar while continuing to whip the egg whites until they reach stiff peaks with a glossy finish. Be careful not to overbeat.
  5. Fold in Dry Ingredients: Gently fold the sifted flour and sugar mixture into the beaten egg whites one third at a time using a spatula. Use a light hand to avoid deflating the egg whites and maintain volume.
  6. Transfer Batter to Pan: Pour the batter into the ungreased tube pan and gently tap the pan on the counter a few times to release any trapped air pockets.
  7. Bake the Cake: Bake in the preheated oven for 40 to 45 minutes until the cake is lightly browned, springs back when touched, and a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Immediately invert the cake pan onto a wire cooling rack and allow it to cool completely in the pan for 3 to 4 hours. This prevents the cake from collapsing as it cools.
  9. Remove from Pan: After cooling, run a thin butter knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate and gently tap to release it. Tapping the top several times before inverting helps loosen the cake.
  10. Serve and Enjoy: Slice and serve as desired. For added flair, garnish with fresh berries, whipped cream, or a dusting of powdered sugar.
  11. Feedback: If you’ve tried this recipe, consider leaving comments or star ratings to share your experience.

Notes

  • Do not grease the pan, as the batter needs to cling to the pan walls to rise correctly.
  • Use room temperature egg whites for better volume when whipping.
  • Be careful not to overmix the batter after folding in dry ingredients to prevent deflating the egg whites.
  • Cooling the cake upside down is crucial to maintain its height and prevent collapse.
  • Substitute almond extract for vanilla to add a different flavor profile.
  • Use a clean, dry whisk and bowls to ensure the egg whites whip properly.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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