Description
Heavenly clouds of sweetness dance through this classic Angel Food Cake, a light-as-air dessert that whispers delicate vanilla dreams. Delightful slices promise pure indulgence, inviting you to savor each ethereal bite with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 12 large egg whites (room temperature)
- 1 ½ cups (300 grams / 10.6 ounces) granulated sugar (divided)
- 1 cup (120 grams / 4.2 ounces) cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
Flavor Enhancers:
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Stabilizing Agents:
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
Instructions
- Prepare the workspace by meticulously cleaning the tube pan, ensuring no residual grease remains. Position the oven rack in the center and warm the oven to 350F (175C).
- Sift the cake flour with half the granulated sugar multiple times, creating an ultra-fine, aerated mixture. This process ensures a delicate, light cake texture.
- Select a spotless, grease-free mixing bowl for whipping egg whites. Begin beating the whites with cream of tartar and salt at medium speed until soft, billowy peaks emerge.
- Elevate the mixer speed, gradually introducing the remaining sugar one tablespoon at a time. Continue whipping until the mixture transforms into glossy, stiff peaks that hold their shape dramatically.
- Gently incorporate vanilla and almond extracts, using delicate folding motions to preserve the egg white’s voluminous structure.
- Carefully sift the flour mixture over the whipped whites in small increments. Fold with a light touch, rotating the bowl to integrate ingredients without deflating the delicate foam.
- Transfer the ethereal batter into the ungreased tube pan, smoothing the surface with a spatula. Eliminate potential air pockets by running a knife through the mixture in a zigzag pattern.
- Slide the pan into the preheated oven, baking for 35-40 minutes until the top achieves a golden-brown hue and springs back when lightly pressed.
- Immediately invert the pan onto a bottle or its built-in legs, allowing complete cooling for 1-2 hours. This critical step prevents the cake from collapsing.
- Carefully separate the cake from the pan’s edges using a thin knife. Gently release onto a serving platter.
- Slice with a serrated knife, presenting the cloud-like cake with optional accompaniments like fresh berries, whipped cream, or a luxurious chocolate drizzle.
Notes
- Egg White Perfection: Ensure your mixing bowl and beaters are completely free from any oil or grease, as even a tiny amount can prevent egg whites from whipping properly.
- Sugar Incorporation Technique: Add sugar slowly and steadily while beating egg whites to create a stable, glossy meringue that provides the cake’s signature light and airy texture.
- Folding Finesse: Use a gentle, cutting motion when adding flour to maintain the egg white’s volume, preventing deflation and ensuring a cloud-like, tender crumb.
- Temperature and Pan Matters: Use an ungreased tube pan to help the cake climb up the sides during baking, creating maximum height and the classic angel food cake structure.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 133
- Sugar: 25 g
- Sodium: 22 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 3.5 g
- Cholesterol: 0 mg