Description
Achieve the ultimate light and airy texture with this classic Angel Food Cake recipe. This cake is perfect for celebrations, offering a fluffy crumb that pairs wonderfully with fresh summer fruits and cream.
Ingredients
Scale
- 1 1/2 cups egg whites (about 12 large eggs), room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup superfine granulated sugar, divided
- 3/4 cup cake flour, sifted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Do not grease your 10-inch tube pan (one without a removable bottom).
- Place the room temperature egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. Let them sit for about 30 minutes to ensure they are perfectly tempered.
- Start beating the egg whites on medium speed until foamy. Add the cream of tartar. Increase the speed to medium-high.
- When soft peaks form, gradually add 1/2 cup of the superfine sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form.
- Gently fold in the vanilla and almond extracts.
- In a separate bowl, whisk together the remaining 1/2 cup of superfine sugar and the sifted cake flour.
- Sift about one-fourth of the flour-sugar mixture over the meringue. Gently fold it in using a large rubber spatula. Repeat this process in three more additions, folding carefully to maintain the air in the batter.
- Gently spoon the batter into the ungreased tube pan. Run a knife through the batter to remove any large air pockets.
- Bake for 35 to 40 minutes, or until the top springs back lightly when touched.
- Immediately invert the pan onto its cooling feet (or onto the neck of a bottle if your pan lacks feet). Let the cake cool completely upside down, about 1.5 to 2 hours.
- Once fully cooled, run a thin knife around the edges and the center tube to release the cake. Serve immediately or store.
Notes
- Use only clean, grease-free bowls and beaters; any trace of fat prevents the egg whites from whipping properly.
- Ensure your egg whites are at room temperature for maximum volume.
- Folding must be done delicately to keep the air you worked hard to incorporate.
- Cooling the cake upside down prevents the delicate structure from collapsing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 25g
- Sodium: 75mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg