Angel Food Cake
Light, airy, and delicately sweet, Angel Food Cake is a classic dessert that practically melts in your mouth. Made without butter and relying on whipped egg whites for its fluffy texture, it’s perfect for pairing with fresh berries, fruit sauces, or a dusting of powdered sugar.
Print Recipe
Equipment
- 10-inch tube pan (angel food cake pan)
- Mixing bowls
- Electric mixer
- Sifter
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar divided
- 12 large egg whites at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready.
- Prepare Dry Ingredients:
- Sift together cake flour and 3/4 cup of the sugar. Set aside.
- Whip Egg Whites:
- In a large mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt. Continue beating until soft peaks form.
- Add Sugar Gradually:
- Gradually add remaining 3/4 cup sugar, about 2 tablespoons at a time, while continuing to beat until stiff peaks form.
- Add Flavorings:
- Gently fold in vanilla extract and almond extract (if using).
- Fold in Flour:
- Sift 1/3 of the flour mixture over the egg whites and fold gently using a spatula. Repeat two more times until all flour is incorporated. Be careful not to deflate the batter.
- Transfer to Pan:
- Spoon batter into the ungreased tube pan. Smooth the top with a spatula.
- Bake:
- Bake for 35–40 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool Cake:
- Invert the pan immediately and let the cake cool completely, about 1–2 hours, to maintain height and texture.
- Remove from Pan:
- Run a knife around the edges and center tube to release cake. Carefully lift out and slice.
Servings: 10 servings