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Angel food Cake without Cake Flour And Cream Of Tartar

This angel food cake recipe without cake flour and cream of tartar is a light and airy low-fat sponge cake that is simple and fast to prepare. Perfect as an afternoon dessert or make it for your next celebration.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 12 slices
Calories: 200 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup all-purpose flour 90 grams
  • 3 tablespoon cornstarch 30 grams
  • 1 1/2 cups superfine sugar 300 grams
  • 1/2 teaspoon salt 3 grams
  • 12 large egg whites 360 grams
  • 1 1/2 tablespoons 30 grams
  • 1 1/2 teaspoon vanilla extract 7 grams

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C). You will need a tube cake pan or an Angel food cake pan. Note do not grease or flour the cake pan.
  2. Add the flour, cornstarch and half of the fine sugar in a bowl and give it a whisk to combine the ingredients.
  3. Combine the egg whites, salt, and vanilla into a mixing bowl and beat on low-medium speed with a hand mixer until frothy, then add lemon juice and continue to beat for 3-4 minutes.
  4. Increase the mixer speed to medium-high and slowly add the remaining 3/4 cup of sugar beating until a medium-stiff peak stage is achieved.
  5. Fold in about 1/4 cup of the flour mixture at a time using a spatula.
  6. Pour the cake batter into the tube cake pan and run a screwer or knife throughout it to break down some air bubbles.
  7. Place the cake pan into the oven and bake for about 40-50 minutes or until an inserted screwer comes out clean.
  8. Remove the angel cake and cool it upside down on a wire rack while still in the pan.
  9. Allow the cake to cool for 1 1/2-2 hours, then run a knife along the sides and remove the cake.
  10. To store the cake, wrap it with plastic wrap or keep it inside a container.
  11. Enjoy!