Angel Food Cake

Name: Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 16 servings
Ingredients: 1 ½ cups egg whites; 1 ½ cups sifted powdered sugar; 1 cup sifted cake flour; 1 ½ teaspoons cream of tartar; 1 teaspoon vanilla extract; 1 cup granulated sugar

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5.0

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Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings
16 servings
Calories
133 kcal
Course
Cake
Cuisine
American

Angel Food Cake

Nicole Henderson

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Light as air with a sweet crumb, Angel Food Cake is a classic dessert just begging to be topped with strawberries and whipped cream this summer. Learn how to make, store and freeze the perfect Angel Food cake with this tried and true recipe.

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Ingredients

Servings

1 ½ cups egg whites 10 to 12 large
1 ½ cups sifted powdered sugar
1 cup sifted cake flour
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar

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Instructions

Move oven rack to the lowest position. Preheat oven to 350°F.
In a large mixing bowl, separate egg whites and let them stand at room temperature for 30 minutes.
Sift powdered sugar and flour together 3 times. Set aside. DON'T SKIP THIS STEP.
Add cream of tartar and vanilla to room temperature egg whites. Using a hand mixer, beat on medium speed until soft peaks form. Add in granulated sugar, 2 tablespoons at a time, until stiff peaks form.
Sift about one-fourth of the flour sugar mixture into the beaten egg whites and gently fold in. Repeat until all the flour sugar mixture is incorporated. Pour into an ungreased 16 cup tube pan.
Gently cut through the batter to remove any large air pockets.
Bake for 40-45 minutes or until the top springs back when lightly touched.
Immediately invert cake in the pan. Cool completely. Loosen side of the cake from the pan. Remove the cake.
Serve with fresh berries and whipped cream if desired.

Notes

Learn how to properly measure and sift flour. You don't want to skip this step!
If your tube pan doesn't have "feet" for inverting, use a glass or funnel to invert the cake on top of. You want the cake to "fall" and allow it to become airy and light.
Adapted from Better Homes and Gardens Cookbook.