Angel Food Cake
Dive into the deliciousness of Angel Food Cake! Find easy recipes, baking tips, and creative ideas to make this classic dessert a hit at your gatherings.
Ingredients
- 1 cup sifted cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Make sure your tube pan (10-inch) is clean and dry; do not grease it.
- Sift together the cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy. Gradually add the remaining 1 cup of sugar, about 2 tablespoons at a time, beating continuously until stiff peaks form.
- Gently fold in the vanilla extract and almond extract, if using.
- Sift the flour mixture over the beaten egg whites, about 1/4 cup at a time, and gently fold in with a spatula. Be careful not to deflate the egg whites.
- Pour the batter into the tube pan, spreading it evenly. Run a knife through the batter to eliminate any large air bubbles.
- Bake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
- Invert the pan immediately onto a bottle or metal funnel to cool completely. This prevents the cake from collapsing.
- Once cooled, run a knife around the edges of the pan to loosen the cake and remove it.
- Slice and serve plain or with fresh berries, whipped cream, or a dusting of powdered sugar.