Angel Food Cake
User Reviews
5
Angel Food Cake
Description
This Angel Food Cake blends sifted sugar and cake flour folded into stiffly beaten egg whites, stabilized with cream of tartar and seasoned with salt and almond extract. The batter is spooned into an ungreased tube pan to promote maximum rise and a characteristic airy structure. It is baked at a moderate temperature (325°F) until just lightly browned on top.
Immediately after baking, the pan is inverted and supported on glasses, allowing the cake to cool completely upside down. This technique prevents the delicate structure from collapsing as it cools, preserving its spongy, light crumb. Once cooled, the cake is loosened from the pan edges using a knife and removed to a serving plate.
Angel Food Cake is traditionally served plain or paired with fresh fruit or light syrups to complement its subtle taste. The almond extract adds a mild nutty note but can be substituted with vanilla. The cake provides a delicate, low-fat dessert option emphasizing texture and lightness.
Ingredients
- 1 1/2 cups granulated sugar 300 grams
- 1 cup cake flour 130 grams
- 1 1/2 cups egg 11-12 large eggs, white
- 1/2 teaspoon salt 3 grams
- 1 1/2 teaspoons cream of tartar 5 grams
- 1 teaspoon almond extract 5 grams*
Instructions
- Preheat the oven to 325ºF.
- Sift together ¾ cup of sugar and the flour three times. Set it aside.
- In a clean, grease-free bowl, beat the egg whites until they are frothy .
- Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
- Add the remaining sugar, three tablespoons at a time, beating well after each addition.
- Fold in the flour mixture about ½ a cup at a time, then fold in the almond flavoring.
- Spoon the batter into an ungreased angel food cake tube pan.
- Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
- Remove the pan from the oven and immediately invert the pan, standing it upside down on 3-4 glasses that are equal in height for support.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate and serve with your favorite fresh fruits or syrups.
Notes
- Vanilla extract can be used instead of almond extract if preferred.
- Egg whites should be whipped in a clean, grease-free bowl to achieve maximum volume.
- Use a stand mixer with whisk attachment to speed up beating egg whites if desired.
- Cutting the cake into 12 slices provides approximate nutritional information; values may vary by ingredient brands.
- Ensure no fat residue is on mixing bowls or utensils, as it can prevent egg whites from whipping properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 148mg | 6% |
| Potassium | 122mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 0.2IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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