Angel Food Cake (Printer-friendly)

Fluffy, cloud-like cake with delicate sweetness. Ideal topped with seasonal fruit or served plain.

# What You Need:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, room temperature
05 - 1½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract

# How to Make It:

01 - Preheat oven to 350°F. Ensure your 10-inch angel food cake pan is clean and completely dry. Do not grease the pan.
02 - Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.
03 - 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.
04 - Gradually add the remaining ¾ cup sugar in small increments while beating, until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently to incorporate.
05 - Sift the flour mixture over the whipped egg whites in 3 additions, gently folding with a spatula after each addition, just until combined. Avoid overmixing to preserve volume.
06 - 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.
07 - Bake for 35–40 minutes, or until the cake is golden brown and springs back when lightly touched in the center.
08 - Immediately invert the pan onto a bottle or wire rack and let cool completely upside down for 1–2 hours. This prevents the cake from collapsing.
09 - Once fully cooled, run a thin knife around the edges and center tube to loosen the cake. Release from pan and serve plain, or garnish with fresh berries and whipped cream.

# Cooking Tips:

01 -
  • Incredibly Light & Airy: The careful whipping of egg whites and sifting of flour creates a cloud-like texture.
  • Delicately Sweet: It has just the right amount of sweetness, making it a perfect base for other flavors.
  • Naturally Fat-Free: Made without butter or oil, it's a guilt-free indulgence.
  • Versatile Dessert: Pairs beautifully with fresh fruit, whipped cream, or a rich coulis.
02 -
  • Always use room-temperature egg whites and ensure absolutely no yolk gets in the mixture, as fat will prevent the whites from whipping up properly.
  • Do not grease the pan. The batter needs to cling to the sides of the pan in order to climb and achieve its signature height.
  • Be careful not to overmix when folding in the flour. This will deflate the egg whites and result in a dense cake.
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