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Old Fashioned Angel Food Cake
Our angel food cake is light and airy, deliciously sweet, and surprisingly easy to make. Learn how to make the perfect sponge cake at home, every time.
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings: 1 cake
Calories: 2081 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups powdered sugar divided
- 1 cup cake flour
- 1/4 teaspoon salt
- 12 large egg whites
- 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
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Nutrition Information
Serving
1cake
Calories
2081kcal
(104%)
Carbohydrates
456g
(152%)
Protein
58g
(116%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
1251mg
(52%)
Potassium
1526mg
(44%)
Fiber
3g
(12%)
Sugar
356g
(712%)
Vitamin A
3IU
(0%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1cake
Amount Per Serving
Calories 2081
% 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.