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Angel Food Cake Recipe

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This soft, fluffy cake is made with whipped egg whites and has a delicate texture. It’s a versatile treat that pairs beautifully with fresh fruit, whipped cream, or a simple glaze.

Ingredients

Scale
  • 1 cup (120 g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
  • 1 1/2 cups (300 g) granulated sugar (divided)
  • 12 large egg whites (room temperature)
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

Instructions

Prepare the Ingredients:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Make sure your angel food cake pan (tube pan) is clean and ungreased.
  2. Sift the Flour and Sugar:
    • In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Sift the mixture two more times for a finer texture. Set aside.

Whip the Egg Whites:

  1. Beat the Egg Whites:
    • In a large, clean mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
  2. Add Sugar Gradually:
    • Increase the mixer speed to medium-high and gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
  3. Add Vanilla and Almond Extracts:
    • Gently fold in the vanilla and almond extracts with a spatula.

Incorporate the Flour Mixture:

  1. Fold in the Dry Ingredients:
    • Sift a small amount of the flour mixture over the whipped egg whites and gently fold it in using a spatula. Repeat this process until all the flour mixture is incorporated. Be careful not to deflate the batter.

Bake the Cake:

  1. Transfer to the Pan:
    • Spoon the batter into the ungreased tube pan, spreading it evenly. Gently run a knife through the batter to remove any air pockets.
  2. Bake:
    • Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.

Cool and Serve:

  1. Invert the Pan:
    • Remove the cake from the oven and immediately invert the pan onto a bottle or the pan’s built-in legs. Let it cool completely, about 1-2 hours.
  2. Remove from the Pan:
    • Run a knife around the edges and center tube to release the cake. Invert it onto a serving plate.
  3. Serve:
    • Slice with a serrated knife and serve plain, or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce.

Notes

  • Egg whites must be completely free of yolk for the cake to rise properly.
  • Do not grease the pan; the batter needs to cling to the sides for proper rising.
  • Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Find it online: https://ukfinda.com/angel-food-cake-recipe/