The Best Angel Food Cake
User Reviews
5
The Best Angel Food Cake
Description
This angel food cake recipe begins by sifting the cake flour and sugar, then whipping egg whites with cream of tartar and salt until soft peaks form. Gradually adding sugar and continuing to beat until stiff peaks ensures a stable meringue base. Folded gently with the sifted flour and flavor extracts, the batter retains air for volume.
Baked in a specialized two-piece pan without greasing, the cake rises tall and bounces back when touched gently, signaling doneness. Cooling the inverted pan prevents collapse and preserves the airy structure. Use a thin knife to release the cake from the pan without deflating it.
The subtle vanilla and almond extracts offer a gentle fragrance and flavor that pairs well with fruit toppings or light frostings. This cake's texture and preparation are typical of angel food cakes, emphasizing egg white aeration for a low-fat dessert option.
Ingredients
- 1 cup cake flour
- 1 ½ cups sugar divided in half
- 12 large egg room temperature, white only
- 1 ½ tsp cream of tartar
- ¼ tsp table salt
- 1 ½ tsp vanilla extract
- ½ tsp almond extract must have
Instructions
- Preheat oven to 375F. Sift cake flour and 3/4 cup sugar into a bowl and set aside.
- Using stand mixer or electric hand mixer on medium-high speed, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 3/4 cup sugar slowly, and then beat on high until stiff peaks form.
- Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
- Spoon batter into un-greased angel food cake pan. Do NOT grease the 2-piece angel food cake pan. Gently shake to even out batter.
- Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
- Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.
Notes
- Ensure no egg yolk contaminates the egg whites to achieve proper volume in the meringue.
- Soft peaks form when peaks bend slightly when the whisk is inverted; stiff peaks hold firmly without bending.
- Do not overmix the batter when folding in flour to maintain lightness.
- After baking, invert the pan to cool completely to keep the cake from collapsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 34.5g | 12% |
| Protein | 4.5g | 9% |
| Fat | 0.2g | 0% |
| Sodium | 104mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 25.3g | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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