Angel Food Cake
Yield: 16
Light and fluffy with subtle vanilla and almond undertones, this Angel Food Cake is a dessert everyone loves. Serve with a dollop of whipped cream and raspberry sauce or fresh berries for the ultimate summer dessert!
Ingredients
- 1½ cups powdered sugar
- 1 cup cake flour
- 1½ cups egg whites, from about 11-12 large eggs
- 1½ teaspoons cream of tartar
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- ¼ teaspoon Morton kosher salt
Instructions
- Move oven rack to lowest position and preheat oven to 375° F.
- In a small bowl, whisk together powdered sugar and flour; set aside.
- In the bowl of a stand mixer, beat egg whites and cream of tartar on medium speed until foamy. Make sure your bowl and beaters are very clean and dry and that there are no egg yolks present, as even a bit of grease or egg yolk will prevent egg whites from beating properly. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract, and salt with the last addition of sugar. Continue beating until soft peaks form that are slightly stiffened and glossy. Now you have meringue!
- Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over meringue, gently folding it in just until sugar-flour mixture disappears. Over-folding can break down the egg whites and result in a compact cake. Transfer batter to an ungreased 10" x 4" tube pan. Cut gently through batter with a butter knife to even out the batter.
- Bake 30 to 35 minutes, or until cracks in cake feel dry and the top springs back when touched lightly. Immediately turn pan upside down onto a bottle neck or metal funnel on the countertop and let hang about 2 hours or until cake is completely cool. (A cake that pulls away and/or falls out of the pan is underbaked.)
- Turn cake pan right-side-up and gently slide a thin knife around the cake's edge, then remove cake from pan. Serve with whipped cream, plus raspberry sauce, rhubarb sauce, or fresh berries.
Notes
How to store leftovers:
- Room temperature: Angel food cake will always be at its best when enjoyed within 24 hours. It should be covered tightly and stored at cool room temperature.
- Freezer: Yes, angel food cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge then bring to room temperature on the counter before enjoying.
Nutrition Information:
Serving: 1 Calories: 134kcal Carbohydrates: 30g Protein: 3g Sodium: 58mg Sugar: 23g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.