Homemade Angel Food Cake
User Reviews
5
Homemade Angel Food Cake
Description
Homemade Angel Food Cake relies on carefully whipped egg whites that incorporate air for volume. Cake flour and sugar are sifted together multiple times to ensure a fine texture. Egg whites are beaten with salt, cream of tartar, and extracts until soft peaks form, then sugar is added gradually to stabilize the meringue. Flour mixture is folded in delicately to maintain the light structure.
The batter is poured into an ungreased 10-inch tube pan without scraping the sides, which allows the cake to cling and rise properly. Baking at 375°F for 30 to 35 minutes produces a cake with a soft crumb and slightly firm crust. Cooling the cake upside down prevents collapse and maintains height.
This cake is traditionally served plain or with fresh fruit and whipped cream due to its subtle vanilla and almond flavors. Its light texture makes it a favorite for those seeking a low-fat dessert option.
For storage, keep the cake tightly wrapped at room temperature up to 1–2 days or refrigerate double wrapped for 3–4 days to prevent drying and odors. Freeze individual slices wrapped securely for up to 3 months, thawing before serving.
Ingredients
- 1 ¼ cups cake flour
- ½ cup granulated sugar
- 1 ½ cups egg about 12, white
- ¼ teaspoon salt
- 1 ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract clear
- 1 teaspoon almond extract
- 1 ⅓ cups granulated sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Sift together the cake flour and ½ cup of granulated sugar four times.
- In a large metal bowl combine the egg whites, salt, cream of tarter, vanilla and almond extract. Beat with wire whip until soft peaks form.
- Add 1 ⅓ cup sugar in 4 additions (⅓ cup at a time, repeat 4x until you have added a total of 1 ⅓ cups.), beat until blended after each addition. DON'T SCRAPE THE SIDES OF THE BOWL!
- Add flour mixture in 4 additions by folding in with large metal spoon each time. Turn bowl often while mixing and adding.
- Pour into ungreased 10 inch tube pan (don't scrape, use metal spoon). Cut through batter with metal spatula.
- Baked in preheated oven at 375 degrees Fahrenheit for 30-35 minutes. Cool upside down.
Notes
- Store angel food cake airtight at room temperature for 1-2 days to maintain freshness and prevent drying.
- Refrigerate the cake wrapped tightly to avoid absorbing refrigerator odors; consume within 3-4 days.
- Freeze individual slices tightly wrapped in plastic or foil for up to 3 months; thaw before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Sodium | 98mg | 4% |
| Potassium | 72mg | 2% |
| Sugar | 32g | 64% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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