Angel Food Cake
Fluffy, light, and oh-so-sweet—this Angel Food Cake Recipe feels like biting into a cloud. Perfect for summer picnics, family gatherings, or just an after-dinner treat.
Ingredients
- 1 cup cake flour cake flour (or 1 cup all-purpose flour + 2 tbsp cornstarch)
- 1 ½ cups granulated sugar granulated sugar, divided (organic cane sugar works well)
- 12 large egg whites
- 1 ½ tsp cream of tartar cream of tartar (or 1 ½ tsp fresh lemon juice)
- ½ tsp fine salt fine salt
- 2 tsp pure vanilla extract pure vanilla extract
- ¼ tsp almond extract almond extract (optional, for a delicate almond note)
- Optional garnish fresh berries, whipped cream, or a dusting of powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the middle. Don’t grease the pan—this cake needs to climb up the sides.
- In a medium bowl, whisk together cake flour and ¾ cup of sugar. Set aside.
- In a large, clean bowl, beat the egg whites until foamy, then add cream of tartar and salt. Whip until glossy, stiff peaks form.
- Gradually add remaining sugar to the egg whites, then mix in vanilla and almond extracts.
- Gently fold in the flour-sugar mixture, ¼ cup at a time, being careful not to deflate the batter.
- Pour the batter into an ungreased tube pan, bake until golden, then invert the pan and let cool completely.
Notes
Sift the flour and sugar together for a lump-free cake. Room-temperature egg whites whip up more volume. Patience is key for the cooling process to prevent the cake from collapsing.
Nutrition
Calories: 100kcal
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