Angel Food Cake

Discover the ethereal delight of a classic Angel Food Cake, a dessert that lives up to its heavenly name. Incredibly light, airy, and with a delicate, marshmallow-like sweetness, this cake is a testament to the magic of whipped egg whites. It's a fat-free wonder that serves as the perfect canvas for your favorite toppings, from fresh summer berries to a simple dusting of powdered sugar.

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While it may seem intimidating, achieving that perfect, lofty crumb is straightforward with the right technique. Follow these steps carefully, and you'll be rewarded with a spectacular homemade Angel Food Cake that's far superior to any store-bought version.

Ingredients

• 1 cup (120 g) cake flour, sifted
• 1½ cups (300 g) granulated sugar, divided
• ¼ teaspoon fine salt
• 12 large egg whites, at room temperature
• 1½ teaspoons cream of tartar
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional)

Instructions

Step 1

Preheat oven to 350°F (175°C). Make sure your angel food cake pan (tube pan, ungreased) is clean and dry.

Step 2

Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.

Step 3

In a large bowl or stand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.

Step 4

Gradually add the remaining ¾ cup sugar (in small increments) while beating, until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently.

Step 5

Sift the flour mixture over the whipped egg whites in 3 additions, gently folding with a spatula after each, just until combined. Do not overmix.

Step 6

Spoon batter evenly into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to remove large air pockets.

Step 7

Bake for 35–40 minutes, or until the cake is golden and springs back when lightly touched.

Step 8

Immediately invert the pan onto a bottle or a wire rack and let it cool completely upside down (about 1–2 hours).

Step 9

Once cool, run a thin knife around the edges to loosen and release the cake.

Step 10

Serve as is, or with fresh berries and whipped cream.

Zusatztipps für die Zubereitung

Cake flour is essential for the light texture. If you don't have it, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch.

Varianten und Anpassungen

For a citrusy twist, feel free to add the zest of one lemon to the batter along with the extracts. This adds a bright, fresh flavor that complements the cake's sweetness.

Serviervorschläge

This cake is wonderful on its own, but truly shines when served with fresh berries, a dollop of whipped cream, or a drizzle of fruit compote or berry coulis. It also pairs well with a light, sparkling wine.

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Enjoy the process of creating this classic American dessert. With its impressive height and delicate crumb, your homemade Angel Food Cake is sure to be a showstopper at any gathering.

Recipe FAQs

→ Why must the pan be ungreased?

The batter needs to cling to the pan sides as it rises. Greasing prevents this, causing the cake to collapse or not achieve proper height.

→ Can I use all-purpose flour instead of cake flour?

Yes. For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift well to combine.

→ Why invert the pan while cooling?

Inverting prevents the delicate structure from collapsing under its own weight while still warm. The cake sets properly as it cools upside down.

→ How do I know when it's done baking?

The surface should be golden and spring back when lightly touched. A skewer inserted in the center comes out clean.

→ Can I make this ahead of time?

The finished cake keeps well at room temperature for 2 days, or refrigerated for up to a week in an airtight container.

→ What can I serve with it?

Fresh berries, whipped cream, fruit compote, or a drizzle of chocolate sauce all complement the delicate sweetness.