• Jun 22, 2023
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Angel Food Cake

Get ready to indulge in the heavenly delight of a classic, fluffy Angel Food Cake! This recipe offers clear and easy-to-follow instructions to help you create a light and airy masterpiece. With its pillowy texture and delicate sweetness, Angel Food Cake is a beloved dessert that never fails to impress.

• 6 ingredients
• 1 hour and 45 minutes
• 12 Servings

Ingredients

12 egg whites (1 1/2 cups)
1 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sifted flour

Directions

1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, beat the egg whites until they become foamy.
3. Add the cream of tartar to the foamy egg whites and continue beating until the mixture forms stiff peaks, but ensure it is not dry.
4. Gradually beat in the sugar, a little at a time.
5. Add the vanilla extract and salt to the mixture and gently fold in the sifted flour.
6. Pour the batter into an angel food tubular pan, ensuring it is evenly distributed.
7. Bake the cake in the preheated oven for approximately 1 hour and 15 minutes, or until the top is nicely browned.
8. Once baked, remove the cake from the oven and allow it to cool in the pan upside down for about 1 hour. This helps the cake maintain its light and fluffy texture.
9. After cooling, carefully remove the cake from the pan by running a knife around the edges. Then, transfer it to a serving plate.

Notes

Egg whites at room temperature: It's best to use egg whites that are at room temperature. Take them out of the refrigerator and let them sit for about 30 minutes before starting.

Use a clean, dry bowl: Make sure the mixing bowl you use is clean and completely dry. Any residual oil or moisture can interfere with the egg whites' ability to whip properly.

Gradually add sugar: When adding sugar to the beaten egg whites, do it gradually, a little at a time. This helps the sugar incorporate evenly and helps stabilize the whipped egg whites.

Gently fold in the flour: To maintain the light and airy texture of the cake, gently fold in the sifted flour using a spatula or a whisk. Avoid overmixing, as this can deflate the batter.

Use an angel food tubular pan: Angel food cakes require a special pan with a tube in the center. This allows the cake to bake evenly and helps it rise properly. Do not grease the pan, as the cake needs to cling to the sides to rise properly.

Cooling the cake: After baking, invert the pan immediately onto a cooling rack to cool the cake upside down. This helps the cake maintain its structure and prevents it from collapsing.

Removing the cake from the pan: Once the cake has cooled, run a knife around the edges of the pan and gently remove the cake. Use a gentle touch to avoid damaging the delicate cake.

Serving and storing: Angel Food Cake is best enjoyed on the day it's made. If you have leftovers, store them in an airtight container at room temperature for up to two days.

Nutrition Detail