5 from 18 votes
Angel Food Cake
Angel Food Cake is a light, airy dessert made predominantly from whipped egg whites, sugar, and cake flour. Its texture is spongy and delicate, achieved by carefully folding sifted dry ingredients into stiffly beaten whites and baking without any greasing of the pan. The cake is traditionally cooled upside down to maintain its volume and prevent collapse.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings:
8
Calories:
205 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 1 ¼ cups egg about 12 eggs, white
- ⅛ teaspoon salt
- 1 ¼ teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup cake flour
- ½ cup powdered sugar
- ½ teaspoon baking powder
Instructions
- Preheat oven to 325°F.
- Combine egg whites and salt in a stand mixer or bowl. Beat on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form. Gently fold in granulated sugar and extracts.
- Place flour, powdered sugar, and baking powder in a bowl and gently whisk. Fold into the egg mixture ¼ cup at a time until incorporated.
- Pour the batter into an ungreased angel food cake pan. Use a knife to gently cut through the batter and remove some of the larger air bubbles.
- Bake at 325°F for 45-55 minutes or until the cake is golden and the cake springs back when touched.
- Gently remove the pan from the oven and invert the cake pan (cool the cake pan upside down) (see notes) for 1 hour as it cools.
Cup of Yum
Notes
- Separate eggs while cold for easier separation but let whites come to room temperature before beating for better volume.
- Use a clean glass bowl free from oils to achieve the best egg white peaks.
- Beat egg whites only until soft peaks form to ensure proper texture.
- Do not grease the pan to allow the batter to cling and rise properly.
- Invert the cake pan when cooling to prevent the cake from collapsing; if your pan has no feet, use a large bottle to support the pan.
- Avoid opening the oven door during baking to maintain structure.
Nutrition Information
Calories
205
(10%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
101mg
(4%)
Potassium
182mg
(4%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
1IU
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205 | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 101mg | 4% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.