Description
This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert perfect for any occasion. Made primarily with egg whites and a delicate blend of cake flour and sugar, it is baked in a tube pan to achieve its signature texture and height. The subtle hints of vanilla and almond extracts enhance the sweetness without overpowering the gentle flavor of the cake.
Ingredients
Scale
Dry Ingredients
- 1½ cups powdered sugar
- 1 cup cake flour
- ¼ teaspoon kosher salt
Wet Ingredients
Instructions
- Prepare Oven and Dry Ingredients: Move the oven rack to the lowest position and preheat your oven to 375° F. In a small bowl, whisk together the powdered sugar and cake flour, then set aside for later use.
- Beat Egg Whites and Cream of Tartar: Using a clean and dry bowl and beaters, place the egg whites and cream of tartar in the bowl of a stand mixer. Beat on medium speed until the mixture becomes foamy. It’s critical to ensure no egg yolk or grease is present, as this will prevent proper aeration.
- Incorporate Granulated Sugar and Extracts: Gradually add the granulated sugar to the foamy egg whites in 2-tablespoon increments on high speed. When you add the last portion of sugar, also add the vanilla extract, almond extract, and kosher salt. Continue beating until the mixture forms soft peaks that are slightly stiffened and glossy, creating a perfect meringue.
- Fold in Flour and Sugar Mixture: Sprinkle about ¼ cup of the powdered sugar and flour mixture over the meringue at a time. Gently fold each addition in just until the sugar-flour blend disappears. Be careful not to overfold, as this can deflate the egg whites and result in a dense cake.
- Transfer Batter to Pan and Bake: Pour the batter into an ungreased 10-inch by 4-inch tube pan. Use a butter knife to gently cut through the batter to even it out. Bake in the preheated oven for 30 to 35 minutes, or until cracks on the cake surface feel dry and the top springs back when lightly pressed.
- Cool Cake Upside Down: Immediately upon removing the cake from the oven, invert the tube pan onto a bottle neck or metal funnel. Let hang for about 2 hours or until completely cool. This cooling method prevents the cake from collapsing.
- Remove Cake from Pan and Serve: Once cooled, set the pan right-side up and carefully run a thin knife around the edges to release the cake. Remove it gently from the pan. Serve the Angel Food Cake with whipped cream and your choice of raspberry sauce, rhubarb sauce, or fresh berries for an elegant dessert presentation.
Notes
- This recipe is adapted from Betty Crocker’s 40th Anniversary Edition Cookbook with slight modifications.
- Ensure egg whites are at room temperature to achieve maximum volume.
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Cooling the cake upside down is essential to maintain its structure and avoid collapse.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 110
- Sugar: 15g
- Sodium: 90mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
