Angel Food Cake Recipe
American · Dessert · 65 min total
A light and airy classic dessert, this angel food cake is made with whipped egg whites and a delicate vanilla flavor, perfect for serving with fresh berries and whipped cream.
30
min prep
min prep
35
min cook
min cook
12
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 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
Instructions
- Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube pan with removable bottom ready.
- Sift together cake flour and 3/4 cup sugar; set aside.
- In a large bowl, beat egg whites with cream of tartar and salt on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating on high until stiff, glossy peaks form. Beat in vanilla and almond extracts.
- Sift flour mixture over egg white mixture in 3 additions, folding gently with a rubber spatula after each addition until just combined. Do not overmix.
- Spoon batter into ungreased tube pan; spread evenly. Run a knife through batter to remove air pockets.
- Bake for 30-35 minutes, until top is golden brown and cracks feel dry. Invert pan onto a bottle neck or wire feet; cool completely upside down (about 1 hour).
- Run a thin knife around edges and center tube to loosen. Remove cake from pan.
Tips
- Ensure no yolk gets into whites; even a trace can prevent proper whipping.
- Do not grease the pan; the cake needs to cling to the sides to rise properly.
- Store in an airtight container at room temperature for up to 3 days.
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