Angel Food Cake Recipe
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5.0
9 reviews
Excellent
Angel Food Cake Recipe
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This light and airy homemade angel food cake is a real showstopper!
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Ingredients
- ⅞ cup all-purpose flour
- 2 tablespoons cornstarch
- 1½ cups granulated sugar divided
- 12 egg whites
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons cream of tartar
- ½ teaspoon kosher salt
Instructions
- Move the top oven rack to the lowest position. Preheat oven to 350°F. A tube pan with removable bottom works best for this recipe. Do not grease or spray the pan.
- In a medium bowl, sift together the flour, cornstarch, and ¾ cup of the sugar. Set aside the extra sugar and the sifted ingredients.
- In a large bowl, using a hand or stand mixer, beat the egg whites, cream of tartar, vanilla, and salt on a high speed until soft peaks have been reached.
- At this point, slowly add the remaining sugar to the egg mixture while continuously beating into stiff peaks.
- Once the egg whites have reached a stiff peak, use a spoon or spatula to gently fold the dry ingredients into the eggs just until blended.
- Pour the batter into the ungreased tube pan. Bake for 40-45 minutes, just until the top is browned, completely dry, and has started to crack.
- Once done baking, immediately take the pan out of the oven and turn it upside on top of a bottle to prevent the cake from collapsing. Cool upside down for 1 hour before removing from pan. Once cooled, to remove the cake, slide a knife along the edges of the pan until it has been released.
Notes
- A stand mixer will work best to beat into peaks, and more quickly, but a hand mixer will work as well. A hand mixer will double the time it takes to reach peaks.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
- Make sure the eggs are beaten into stiff peaks so that the cake holds its shape when it is baked.
- Don't let any egg yolk get into the egg whites. The yolk can prevent the whites from forming peaks as they contain fat.
- Carefully fold the dry ingredients into the egg whites to keep as much air in the batter as possible.
- Don't use a bundt pan for this recipe. The angel food cake needs the structure of a tube pan to keep it together.
- A stand mixer will work best to beat into peaks, and more quickly, but a hand mixer will work as well. A hand mixer will double the time it takes to reach peaks.
Nutrition Information
Show Details
Serving
1slice
Calories
148kcal
(7%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
147mg
(6%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 148kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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