Description
Angel Food Cake is a light, airy, and delicious dessert that melts in your mouth. With a delicate, fluffy texture, this cake is made from whipped egg whites and a hint of vanilla, creating a naturally fat-free dessert. Perfect for serving with fresh fruit, whipped cream, or as a base for other desserts, Angel Food Cake is the ultimate light and sweet treat!
A cloud-like cake for every occasion!
Ingredients
Scale
- 1 1/2 cups powdered sugar
- 1 cup cake flour (or all-purpose flour, sifted)
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup granulated sugar
Instructions
-
Preparing the Cake:
- Preheat your oven to 350°F (175°C). Do not grease the pan. An angel food cake pan is ideal, but a regular tube pan will work as well.
- Sift together the powdered sugar and cake flour into a bowl. Set aside.
- In a large mixing bowl, beat the egg whites on medium-low speed using a stand or hand mixer until they become foamy.
- Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the granulated sugar, 2 tablespoons at a time, while continuing to beat until stiff, glossy peaks form.
- Add the vanilla extract and almond extract (if using), and mix gently to incorporate.
Folding in the flour:
- Sift about 1/4 of the powdered sugar and flour mixture over the beaten egg whites. Carefully fold it in using a spatula. Repeat this process until all the flour mixture is incorporated, being careful not to deflate the egg whites.
- Pour the batter into an ungreased angel food cake pan. Smooth the top gently.
Baking the Cake:
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, immediately invert the pan (turn it upside down) and place it on a cooling rack. This helps the cake retain its structure and prevents it from collapsing.
- Let the cake cool completely in the pan for at least 1-2 hours.
Serving:
- Once cooled, use a knife to gently loosen the edges of the cake from the pan, and remove it from the pan.
- Serve the angel food cake with fresh berries, whipped cream, or any topping of your choice.
Notes
- Make sure the egg whites are at room temperature before whipping them for the best results.
- Angel food cake can be stored in an airtight container at room temperature for 2-3 days.
- You can make a variation by adding lemon zest or orange zest to the batter for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 90
- Sugar: 20g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0 mg