Classic Angel Food Cake
Angel Food Cake is a tall, white cake built entirely on whipped egg whites, giving it an exceptionally light and springy crumb. No butter or egg yolks go into the batter, which is what sets it apart from other cakes. Baking takes about 40 minutes, and the cake must cool upside-down in the pan to hold its structure.
Equipment
- Tube pan
- Electric Mixer
- Wire whisk
- Spatula
- Cooling Rack
Ingredients
- 1 cup cake flour sifted
- 1 ½ cups granulated sugar divided
- 12 large egg whites room temperature
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Ensure your tube pan is free from grease.
- In a medium bowl, sift the cake flour with 3/4 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites on medium speed using an electric mixer until foamy.
- Add the cream of tartar and salt to the egg whites, then gradually add the remaining 3/4 cup of sugar while beating. Increase speed to high, and continue beating until soft peaks form.
- Gently fold in the vanilla extract, followed by the flour mixture in four additions. Use a spatula to maintain the airiness of the batter.
- Pour the batter into the tube pan and smooth the top. Gently tap the pan on the counter to remove large air bubbles.
- Bake for 35-40 minutes until the cake is golden brown and springs back when lightly touched.
- Invert the pan on a cooling rack. Allow to cool completely before removing from the pan.
Notes
- For enhanced flavor, consider adding a hint of almond extract.
- If desired, serve with fresh berries and a dollop of whipped cream.
Nutrition
Calories: 229kcalCarbohydrates: 49gProtein: 7gFat: 0.5gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 156mgPotassium: 191mgFiber: 0.4gSugar: 38gVitamin A: 0.3IUCalcium: 6mgIron: 0.2mg
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