Print

Homemade Angel Food Cake Recipe

Angel Food Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and airy cake perfect for any occasion. This classic dessert is fat-free and has a delicate texture.

Ingredients

Scale
  • 1 1/2 cups granulated sugar, divided
  • 1 cup cake flour, sifted
  • 12 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Do not grease a 10-inch tube pan.
  2. In a medium bowl, whisk together 3/4 cup of the granulated sugar and the sifted cake flour. Set aside.
  3. In a large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt; continue beating until soft peaks form.
  4. Gradually add the remaining 3/4 cup of granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract and almond extract (if using).
  5. Gently fold the flour mixture into the egg white mixture, about 1/4 cup at a time, until just combined. Do not overmix.
  6. Pour the batter into the ungreased tube pan and smooth the top.
  7. Bake for 35 to 40 minutes, or until the top springs back when lightly touched and the cake is golden brown.
  8. Invert the pan immediately onto the neck of a bottle or onto the pan’s feet (if it has them) and let cool completely, about 1 1/2 to 2 hours.
  9. Once cooled, run a thin knife around the edges of the pan to release the cake.

Notes

  • Ensure egg whites are at room temperature for maximum volume.
  • Do not grease the pan; the batter needs to cling to the sides to rise properly.
  • Sifting the cake flour helps create a lighter cake.
  • Avoid opening the oven door during baking to prevent the cake from falling.

Nutrition

Find it online: https://kitchenpivot.com/angel-food-cake-recipe/