🍰 Angel Food Cake
Serves: 10–12
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Cool Time: ~2 hours
Total Time: ~3 hours
📝 Ingredients
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1 cup cake flour, sifted
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1½ cups granulated sugar, divided
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12 large egg whites (room temperature)
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1½ tsp cream of tartar
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¼ tsp salt
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1½ tsp vanilla extract
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½ tsp almond extract (optional, but traditional)
🔪 Instructions
1. Preheat Oven:
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Preheat to 350°F (175°C).
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Use an un-greased 10-inch tube pan (angel food cake pan).
2. Sift Dry Ingredients:
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Sift together cake flour and ½ cup of the sugar. Set aside.
3. Beat Egg Whites:
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In a large bowl, beat egg whites, cream of tartar, and salt on medium speed until foamy.
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Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, beating on high speed until soft to medium peaks form.
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Beat in vanilla and almond extracts.
4. Fold in Flour Mixture:
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Gently fold in the flour-sugar mixture, a little at a time, using a rubber spatula. Don’t deflate the batter.
5. Bake:
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Spoon batter into the un-greased tube pan. Smooth the top.
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Bake for 35–40 minutes, until the top is golden and a skewer comes out clean.
6. Cool Upside Down:
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Invert the cake (using the pan’s feet or over a bottle) and let cool completely, about 1½–2 hours.
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Once cool, run a knife around the edges and remove from the pan.
🍓 Serving Suggestions
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Top with fresh berries and whipped cream
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Drizzle with lemon glaze, chocolate sauce, or fruit compote
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Toast slices and serve with ice cream!
💡 Tips
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Do not grease the pan — the batter needs to cling to the sides to rise properly.
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Make sure there’s no yolk in your egg whites — even a drop can prevent whipping.
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Room temperature egg whites whip up better than cold ones.
Would you like a gluten-free, flavored (like lemon or chocolate), or mini angel food cupcakes version next?