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Angel Food Cake
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Prep Time:
15 minutes
Total Time:
3 hours 20 minutes
Indulge in a heavenly, airy angel food cake - a classic sweet treat.
Ingredients:
  • About 12 large eggs
  • 1 1/2 cups powdered sugar
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
Instructions:
  • Prepare the egg whites 30 minutes ahead by cracking them into an egg separator set over a small bowl, ensuring you collect 1 1/2 cups in a measuring cup, and save the yolks for later use.
  • Place the egg whites in a spacious clean bowl and allow them to come to room temperature for up to 30 minutes.
  • Place the oven rack on the lowest position and preheat the oven to 375°F. Combine powdered sugar and flour in a medium bowl, then set aside.
  • Combine cream of tartar with egg whites and beat using an electric mixer on medium speed until foamy. Increase speed to high and gradually beat in the granulated sugar, 2 tablespoons at a time. Add vanilla, almond extract, and salt with the last addition of sugar. Keep beating until meringue is stiff and glossy. Be sure not to underbeat.
  • Gently sprinkle the powdered sugar-flour mixture over the meringue in 1/4 cup increments. Using a rubber spatula, cut vertically through the batter and then slide the spatula across the bottom of the bowl and up the side until the sugar-flour mixture is fully incorporated. Transfer the batter to a 10x4-inch ungreased angel food cake pan. Use a metal spatula or knife to gently cut through the batter, spreading it against the side of the pan to release air pockets.
  • Bake for 30 to 35 minutes or until cake cracks are dry and the top bounces back when lightly touched. Invert the pan onto a heatproof funnel or bottle right away. Allow the cake to cool hanging upside down for about 2 hours until fully cooled.
  • Take the pan off the funnel. Gently release the cake by sliding a knife or long metal spatula between the cake and the pan's side. Place a serving plate face down on the pan, flip them together, and lift off the pan. If the pan has a detachable bottom, separate the side of the pan first, then slide a knife or long metal spatula between the cake and the pan bottom and lift it carefully. To slice the cake, use a long serrated knife with a back-and-forth motion, or opt for an electric knife.

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