Angel Food Cake
This Angel Food Cake is light, sweet and moist! It is naturally fat-free and easier to make than you think!
Servings: 16 Slices
Ingredients
- 1 cup cake flour — high quality
- 1 ½ cups powdered sugar
- 1 ½ cups egg whites
- 1 ½ teaspoons cream of tartar
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla
- ½ teaspoon almond extract
Instructions
- About an hour before starting, separate egg whites from yolks. Cover yolks with cold water and refrigerate. Let egg whites warm to room temperature in a measuring cup or small bowl.
- Preheat the oven to 375°F conventional. Set rack to the middle shelf.
- Sift cake flour and powdered sugar together. Set aside.
- Beat egg whites with cream of tartar in the bowl of a stand mixer or with a hand mixer until foamy and the cream of tartar is evenly distributed.
- With the mixer on high speed, beat in granulated sugar 2 tablespoons at a time until the meringue is stiff and glossy. Add the vanilla, almond extract, and salt with the last addition of sugar.
- Remove the bowl from the mixer. Sprinkle the flour-sugar mixture over the meringue ¼ cup at a time, folding just until the flour-sugar mixture disappears after each addition. Do not overfold.
- Push the batter into an ungreased 10x4-inch tube pan. Run a metal spatula gently through the batter or tap the pan lightly on the counter to settle it and eliminate air pockets.
- Bake 30 to 40 minutes, until the top cracks feel dry and spring back when lightly touched. A tester inserted into a crack should come out with only a few clinging crumbs.
- Immediately invert the pan over a bottle and cool completely, at least 1 hour.
- To unmold, run a flat offset spatula around the outer edge and a thin knife or cake tester around the center tube. Invert onto a cooling rack, lift off the pan, and turn the cake right side up.
Video
Notes
Yield: One 10-inch tube pan, 16 servings.
Doneness Cue: Top cracks feel dry to the touch and the surface springs back when lightly pressed. A tester inserted into a crack comes out with only a few clinging crumbs.
Storage: Wrap cooled cake in plastic wrap or store in an airtight container at room temperature for up to a week. Do not refrigerate: the sugar will pull moisture from the air inside the fridge and the cake will turn soft and gummy.
Make Ahead: Freeze the fully cooled cake for up to 3 months. Unwrap and thaw completely at room temperature before serving.
Doneness Cue: Top cracks feel dry to the touch and the surface springs back when lightly pressed. A tester inserted into a crack comes out with only a few clinging crumbs.
Storage: Wrap cooled cake in plastic wrap or store in an airtight container at room temperature for up to a week. Do not refrigerate: the sugar will pull moisture from the air inside the fridge and the cake will turn soft and gummy.
Make Ahead: Freeze the fully cooled cake for up to 3 months. Unwrap and thaw completely at room temperature before serving.
Nutrition
Calories: 134kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 75mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 0.2IU | Calcium: 3mg | Iron: 0.1mg