Old Fashioned Angel Food Cake
User Reviews
5
Old Fashioned Angel Food Cake
Description
Old Fashioned Angel Food Cake combines simple ingredients: egg whites, cake flour, powdered sugar, and flavorings like vanilla and almond extracts. The technique involves carefully whipping the egg whites with cream of tartar until stiff peaks form and then gently folding in sifted flour and sugar to maintain the airiness. Baking at 350°F without fat yields a cake with a tender texture and pale golden color. This cake's cloud-like crumb is achieved without the use of yolks or butter, emphasizing lightness over richness.
The flavor is subtly sweet and fragrant, with vanilla and almond scents carried in the airy structure. The cake can be served plain, dusted with powdered sugar, or accompanied by fresh berries or fruit sauces, complementing its mild sweetness. Ideally, it is cooled in the pan inverted to keep its volume intact.
This recipe requires careful folding to avoid deflating the egg whites; this ensures the characteristic height and softness. The use of cream of tartar stabilizes the egg whites, helping achieve the ideal stiffness and texture.
Ingredients
- 3 cups powdered sugar divided
- 1 cup cake flour
- 1/4 teaspoon salt
- 12 large egg white
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cream of tartar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-sized mixing bowl, use a flour sifter or fine mesh strainer to sift together 1 1/2 cups of the powdered sugar, 1 cup cake flour, and 1/4 teaspoon salt. Set the cake flour mixture aside.
- In a different large mixing bowl, separate 12 large egg whites, ensuring that no shells or yolks end up in the bowl. Specks of yolk are okay. Add in 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and then sprinkle 1 1/2 teaspoons cream of tartar on top.
- Use a hand mixer to whip the egg whites for 2 minutes on medium speed. Increase the speed to high and start gradually sprinkling in 1 1/2 cups of powdered sugar (this is separate from the cake flour mixture). Once all of the powdered sugar has been mixed in, continue mixing on high speed until stiff peaks form.
- Use a large spoon to sprinkle some of the cake flour mixture over the stiff egg whites. Use a large rubber spatula to gently scrape the sides and bottom of the bowl and gently fold the egg whites on top of themselves, incorporating the flour into the egg whites. Repeat with the remaining flour mixture, large spoonfuls at a time, until all of the flour mixture has been folded in and no streaks of flour are left.
- Use the rubber spatula to transfer the batter to an ungreased 10-inch tube pan. It is essential that the pan remains ungreased. Gently spread the top to even out the batter.
- Bake in a preheated 350°F oven for 40 to 45 minutes, until the top is lightly browned and feels dry to the touch.
- Remove the pan from the oven and immediately invert onto a cooling rack or by placing a bottle through the center. Allow to cool in the pan for 1 1/2 hours.
- Once cooled, tap the sides and bottom of the pan gently to release the cake. Place it on a serving platter or cake stand. Angel food cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to two days
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 2081 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 2081kcal | 104% |
| Carbohydrates | 456g | 152% |
| Protein | 58g | 116% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1251mg | 52% |
| Potassium | 1526mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 356g | 712% |
| Vitamin A | 3IU | 0% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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