The Best Angel Food Cake
Light, airy, and impossibly delicate, *The Best Angel Food Cake* is a timeless dessert that’s sure to impress. Made with just a handful of simple ingredients like 12 fluffy egg whites, cake flour, and a touch of vanilla, this recipe achieves an ethereal texture by carefully folding and whipping the batter to perfection. The addition of optional almond extract adds a subtle nutty aroma, elevating every bite. With detailed steps like sifting the flour multiple times for a feather-light crumb and cooling the cake inverted to retain its height, this recipe guarantees a professional-quality result every time. Serve this golden, cloud-like cake with fresh berries, whipped cream, or a drizzle of rich chocolate sauce for an elegant treat that’s perfect for any occasion. This ultimate angel food cake recipe is a must-try for lovers of classic desserts!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 12 pieces large egg whites
- 1.5 cups granulated sugar
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract (optional)
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure that your angel food cake pan is clean and free of grease. Do not grease the pan.
Step 2
Separate the egg whites from the yolks while the eggs are cold. Allow the whites to come to room temperature for about 30 minutes. This helps them whip to their maximum volume.
Step 3
In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Repeat the sifting process three times to ensure the flour is light and lump-free.
Step 4
In a large, clean mixing bowl of a stand mixer, combine the room-temperature egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form.
Step 5
Gradually add the remaining 1 cup of granulated sugar to the egg whites, 1 tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form. Do not overbeat.
Step 6
Add the vanilla extract and almond extract (if using) to the whipped egg whites. Gently fold in with a rubber spatula to avoid deflating the mixture.
Step 7
Sift the flour and sugar mixture one final time, then fold it into the egg whites in three additions. Use a gentle folding motion to incorporate the flour without losing the airiness of the batter.
Step 8
Carefully spoon the batter into the ungreased angel food cake pan. Run a knife through the batter to eliminate any large air pockets, then smooth the surface with a spatula.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. A skewer inserted into the center should come out clean.
Step 10
Immediately invert the pan onto a heatproof funnel or bottle to cool completely. This prevents the cake from collapsing as it cools.
Step 11
Once the cake is completely cooled, run a knife around the edges of the pan to loosen it. Gently remove the cake from the pan and place it on a serving plate.
Step 12
Slice with a serrated knife and serve plain, or pair with fresh fruit, whipped cream, or a drizzle of chocolate sauce for an extra treat.
Nutrition Facts
| Serving size | 710.4 grams (710.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1382 |
| Total Fat 0.80g | 1% |
| Saturated Fat 0.00g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1253mg | 54% |
| Total Carbohydrate 306.70g | 112% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 303.80g | |
| Protein 43.20g | 86% |
| Vitamin D 0IU | 0% |
| Calcium 25mg | 2% |
| Iron 1mg | 3% |
| Potassium 1404mg | 30% |
Source of Calories