Angel Food Cake is a true masterpiece of cake baking, characterized by its light and airy texture, fluffy like a cloud, with a white, light crumb and a golden crisp crust that is simply amazing. The cake has a subtle sweetness that pairs well with fresh berries and a bit of whipped cream or ice cream on the side, making it the perfect dessert for any occasion.
What makes this cake so special is that it is fat-free, using only the egg whites and no egg yolks or any other kind of fat. This means that it is not only lighter in texture but also a healthier option for those who are watching their calorie intake. The recipe has few ingredients, and the only rising agent used is the whipped egg whites. Therefore, for this recipe, it is very important to make sure that no yolk gets inside when separating the eggs, as it can hinder the whipping process. To help stabilize the whites, cream of tartar is also used.
The cake is baked in an ungreased tube pan to help it climb up the sides of the pan as it rises. After removing it from the oven, it is immediately inverted with the pan, until cooled completely. This helps to maintain its shape and volume, giving it the signature tall, cylindrical shape.
How to make Angel Food Cake
To start, preheat your oven to 350 F (180C). Sift together the cake flour with 1 and 1/2 cups (200g) of sugar and set aside until ready to use.
In a large bowl, place the egg whites and whip on medium-high speed until foamy. Add the cream of tartar, salt, vanilla, and almond extract, and continue whipping until soft peaks form. Gradually add the remaining 1/2 cup (100g) of sugar, whipping until stiff peaks form.
Next, gradually sift in the flour and sugar mixture, folding in after each addition until fully combined. Pour the batter into an ungreased 10-inch (25cm) tube pan with a removable bottom. Use a knife to cut through the batter and remove any air pockets, smoothing the top of the cake.
Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Immediately invert the pan and let the cake cool completely for about 1-2 hours.
Once cooled, remove the cake from the pan and dust with powdered sugar, if desired. Slice using a serrated knife and serve with fresh berries and whipped cream for a delicious and light dessert that everyone will enjoy.
The Angel Food Cake recipe is quick and easy, making it a great choice for whenever you have leftover whites. It’s a perfect treat for a special occasion or a simple dessert for a weeknight dinner. So why not give this recipe a try and indulge in the heavenly flavors of Angel Food Cake? If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!
Other similar recipes you may like to try
This Vanilla Raspberry Cake cake is made with moist and tender vanilla cake layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.
Are you looking to create the Perfect Taiwanese Castella Cake? Look no further! This sponge cake is a delicate, airy, and light treat that is simply irresistible. Castella cake is a sponge cake baked in a water bath that is known for its fluffy texture and iconic jiggle. It is made with basic ingredients and the recipe is easy to follow.
This Vanilla Soufflé is simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Such an amazing way of finishing your lunch or dinner.
Angel Food Cake
- 1 ¼ cup (300g) egg whites (from about 10 large eggs)
- 1 ½ cup (300g) fine sugar , divided
- 1 cup (120g) cake flour
- 1 ¼ tsp (5g) cream of tartar
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 1/2 tsp (3g) almond extract
- Preheat oven to 350 F (180C).
- Sift together the cake flour with 1 c½up (200g) of sugar. Set aside until ready to use.
- Place the egg whites in a large bowl, and whip on medium-high speed until foamy. Add the cream of tartar, salt, vanilla and almond extract.
- Continue whipping until soft peaks form. Gradually add remaining 1/2 cup (100g) of sugar. Whip until stiff peaks form.
- Gradually sift in the flour sugar mixture and fold in after each addition.
- Pour the batter into an ungreased 10 inch (25cm) tube pan with removable bottom.
- Cut through the batter with a knife to remove air pockets and smooth the top.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Invert pan immediately. Let cool completely for about 1-2 hours.
- Remove the cake from the pan and dust with powdered sugar if desired.
- Slice using a serrated knife and serve with fresh berries and whipped cream.