Description
Angel Food Cake is a classic, light, and airy dessert that’s perfect for any occasion. Here’s a detailed recipe to help you make this delightful cake at home.
Ingredients
Units
Scale
- 1 cup (112g) cake flour
- 1 1/2 cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Ensure your 10-inch tube pan is clean and ungreased.
- Prepare Dry Ingredients:
- In a medium bowl, sift together the cake flour and 3/4 cup (150g) of the sugar.
- Repeat the sifting process five times to ensure the mixture is light and airy.
- Beat Egg Whites:
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt.
- Using a stand mixer or hand mixer on medium speed, beat the mixture until it becomes frothy.
- Add Remaining Sugar:
- Gradually add the remaining 3/4 cup (150g) of sugar, one tablespoon at a time, while continuing to beat the egg whites.
- Increase the mixer speed to medium-high and beat until soft peaks form.
- Add Extracts:
- Gently fold in the vanilla extract and almond extract (if using) until just combined.
- Incorporate Dry Ingredients:
- Sift about 1/4 cup of the flour-sugar mixture over the beaten egg whites.
- Using a spatula, gently fold the dry ingredients into the egg whites.
- Repeat this process until all the dry ingredients are incorporated, being careful not to deflate the batter.
- Transfer to Pan:
- Pour the batter into the ungreased tube pan.
- Run a knife or spatula through the batter to eliminate any large air bubbles, and smooth the top with a spatula.
- Bake:
- Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and springs back when lightly pressed.
- Cool the Cake:
- Immediately invert the pan onto a cooling rack or place it over the neck of a bottle to cool upside down.
- Allow the cake to cool completely in this position to maintain its structure, about 1 1/2 to 2 hours.
- Remove from Pan:
- Once cooled, run a knife around the edges of the pan to loosen the cake.
- Carefully remove the cake from the pan and place it on a serving plate.
Notes
- Egg Whites: It’s crucial that no yolk contaminates the egg whites, as fat can prevent them from whipping properly.
- Pan: Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
- Cutting the Cake: Use a serrated knife to gently slice the cake, as a regular knife may compress its delicate structure.