Angel Food Cake
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5.0
6 reviews
Excellent
Angel Food Cake
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If homemade Angel Food Cake has always seemed too intimidating to DIY, this easy cake recipe will convince you otherwise. Learn how to bake the lightest Angel Food Cake from scratch with my foolproof method.
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Ingredients
- 1 3/4 cups granulated sugar
- 1 cup cake flour (see note 1)
- 1/4 teaspoon salt
- 12 large egg whites at room temperature (12 ounces, see note 2)
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons lemon juice (from 1 lemon)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (see note 3)
- fresh berries whipped cream, for serving
Instructions
- Adjust an oven rack to the lower-middle position. Heat oven to 375 degrees. Set aside an un-greased tube pan (9 1/2 inch or 10 inch, 12 cup capacity) with a removable bottom.
- In a food processor or blender, pulse the sugar until powdery and fine. Remove 1 cup and set aside, leaving the rest in the food processor. Add the flour and salt to the food processor and pulse until mixture is aerated and light, about 5 to 10 pulses.
- In a stand mixer fit with the whisk attachment, or with an electric mixer by hand, on low-speed beat egg whites and cream of tartar until broken up and beginning to froth, about 1 minute.
- Increase speed to medium. Slowly add the reserved 1 cup of sugar and beat until whites are glossy and forming very soft peaks, about 5 to 6 minutes. Add lemon juice, vanilla extract, and almond extract and beat just until incorporated.
- Carefully fold in sifted flour and sugar mixture into the egg whites using a large spatula. Gently scrape batter into pan, smooth the top, and give pan a couple of gentle shakes on the counter to release any large air bubbles.
- Bake until cake is golden brown and the top springs back when pressed firmly, about 40 minutes.
- Remove from oven. If cake pan has feet, invert pan onto them. If not, invert pan over the neck of a bottle so that air can circulate all around it. Allow to cool completely, about 2 to 3 hours.
- To un-mold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust. Pull cake out of pan and cut the same way around removable bottom under the cake to release.
- Cool cake completely, bottom side up. When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
- Serve cake the same day or refrigerate in an airtight container overnight if serving the next day. (Cake may be frozen for up to 2 weeks, but will compress slightly.)
Notes
- Cake flour: To make a cake flour substitute: Begin with 1 level cup of all-purpose flour. Then remove 2 tablespoons of all-purpose flour, and add 2 tablespoons of either cornstarch or arrowroot powder to the flour. Sift together until well blended. (Note: using arrowroot powder may make the cake bake quicker, so keep an eye on the oven.) This works with King Arthur's Gluten-Free All-Purpose flour, too (I tested it; it was awesome).
- Egg whites: You can use frozen egg whites that you've saved up from other recipes, or crack them open fresh. The "room temperature" note is important: Leave the eggs out on the counter for about an hour before proceeding with the recipe, or place them in a bowl of warm water to speed up the process. Do not substitute liquid egg whites from a carton. They have been pasteurized and won't whip up properly (it even says so on the carton, probably).
- Almond extract: I adore the rich, nutty flavor this adds, but another extract such as strawberry, coconut, or lemon would also be lovely.
- Yield: One recipe makes one 9-inch cake, enough to feed 12 people.
- Make ahead: Bake the cake up to one day ahead. Un-mold bottom side up and wrap in plastic wrap to keep it moist.
- Freezer: Wrap the cake in plastic wrap and freeze for up to 2 weeks (it may compress somewhat).
Nutrition Information
Show Details
Serving
1 slice
Calories
170kcal
(9%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
0.3g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
104mg
(4%)
Potassium
128mg
(4%)
Fiber
0.3g
(1%)
Sugar
29g
(58%)
Vitamin A
0.2IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
4mg
(0%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 170kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 104mg | 4% |
| Potassium | 128mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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