Classic Angel Food Cake - Light and Airy Dessert
This light and airy Angel Food Cake is a perfect dessert for those who crave a soft, fluffy, and sweet treat. Made primarily from whipped egg whites, this cake has a cloud-like texture and a deliciously subtle sweetness that pairs well with fresh berries, whipped cream, or a drizzle of chocolate. It's a classic recipe that's simple to make, low in fat, and satisfying as a guilt-free treat!
Ingredients
- 1 cup cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp pure vanilla extract
- ½ tsp almond extract (optional)
Directions
Prepare the Oven and Pan. Preheat your oven to 350°F (175°C). Ensure you use an ungreased 10-inch tube pan – the batter needs to cling to the sides to rise properly.
Sift Dry Ingredients. In a small bowl, sift together the cake flour and ½ cup of sugar. Set aside.
Beat the Egg Whites. In a large mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and salt, and continue to beat until soft peaks form.
Incorporate Sugar Gradually. Slowly add the remaining 1 cup of sugar, a few tablespoons at a time, beating constantly. Continue beating until stiff, glossy peaks form.
Fold in Flour Mixture. Gently fold in the vanilla and almond extracts. Gradually sift the flour mixture over the egg whites, about ¼ cup at a time, gently folding it in after each addition. Be careful not to deflate the batter.
Transfer and Bake. Spoon the batter into the ungreased tube pan, spreading it evenly. Use a spatula to smooth the top. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched.
Cool and Remove from Pan. Invert the pan immediately and let it cool completely upside down to prevent the cake from collapsing. Once cooled, run a knife around the edges and center tube, then gently remove the cake.
Recipe tips
Make sure the egg whites are at room temperature to achieve maximum volume when whipped. The cake needs the pan’s sides to "climb" as it bakes. Greasing the pan will cause it to collapse. Use a light hand when folding the flour into the egg whites to keep the batter airy and light. Add a hint of lemon zest or swap almond extract for a different flavor twist.
Nutrition Facts (per serving)
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