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Angel Food Cake
Angel Food Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Deliciously light and fluffy Angel Food Cake infused with vanilla, ideal for pairing with fresh berries, tangy lemon curd, or rich whipped cream.
Ingredients:
  • 1 cup (130 g) cake flour
  • 1 cup (115 g) powdered sugar
  • 12 egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup (180 g) granulated sugar
Instructions:
  • Preheat the oven to 325°F.
  • Sift the cake flour and powdered sugar together into a bowl or onto parchment paper.
  • Start whisking the egg whites vigorously by hand: Add egg whites, cream of tartar, salt, vanilla, and almond extracts to the stand mixer bowl. Whisk for about a minute to kickstart the process.
  • Whip egg whites with a mixer: Place the bowl in a stand mixer fitted with whisk attachment. Whip at medium speed until frothy, about 1 minute. Gradually add sugar, whipping until glossy and medium stiff peaks form. Check by turning the whisk upside down – egg white tip should fall over.
  • Gently incorporate the flour into the egg whites by gradually adding it in small portions and delicately folding with a spatula until fully combined.
  • Pour the mixture into an un-greased angel food cake pan. Bake for 40 minutes until the top is springy, dry, golden, and slightly cracked.
  • After baking, invert the cake onto a bottle or the legs of the pan to cool completely for 90 minutes to 2 hours. This method helps the cake maintain its shape and texture. When the pan is cool to the touch and you have waited at least 90 minutes, run a knife along the edges and center tube, then carefully remove the base and separate the cake by running a knife between the base and the cake.
  • Serve: Enjoy with berries, a dollop of whipped cream, or simply eat it by hand while standing in the kitchen. Store covered on the counter for up to a week.

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