Angel Food Cake
User Reviews
4.8
Angel Food Cake
Description
The Angel Food Cake relies on whipping room-temperature egg whites to medium peaks with cream of tartar, which creates a stable meringue base. Sugar is gradually added to achieve a superfine consistency, and sifted cake flour with salt is folded in to maintain the airy structure. This delicate folding technique ensures the foam's integrity, leading to a tender cake. The batter is baked in an ungreased tube pan which helps the cake to cling and rise vertically, resulting in a light and fluffy texture.
Once baked, the cake is inverted to cool, preventing collapse and preserving its height. The finished cake is subtly sweet and tender, with a spongy crumb. Vanilla and optional almond extract provide gentle flavor notes. It suits serving as a light dessert or paired with fresh fruit and whipped cream for added richness and balance.
This cake is best released from the pan after thorough cooling to maintain its shape. Using room-temperature eggs improves the volume and texture of the beaten whites.
Ingredients
- 1 ¾ cups granulated sugar
- 1/4 teaspoon salt
- 1 cup cake flour sifted
- 12 egg room temperature, white from large eggs
- 1/3 cup water warm
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1 ½ teaspoons cream of tartar
Instructions
- Preheat oven to 350 degrees F.
- In a food processor spin sugar about 2 minutes until it is superfine.
- Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
- In the bowl of a stand mixer fitted with the whisk attachment, mix together the egg whites, water, extracts, and cream of tartar. Mix together for about 1 minute on low.
- Slowly sift the reserved sugar in, beating continuously at medium speed.
- Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently.
- Continue until all of the flour mixture is incorporated.
- Carefully spoon mixture into an ungreased tube pan.
- Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.
Notes
- Use cake flour for a tender crumb; if unavailable, follow a DIY substitute recipe.
- Room-temperature egg whites whip better and produce more volume.
- Pure vanilla extract gives the best flavor; almond extract is optional for a subtle accent.
- Cool the cake upside down before removing to keep it tall and prevent collapse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Sodium | 91mg | 4% |
| Potassium | 170mg | 4% |
| Sugar | 34g | 68% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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