Description
This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert perfect for any occasion. Made with whipped egg whites, cake flour, and a touch of vanilla, it’s baked until golden and served with optional confectioners’ sugar, whipped cream, and fresh berries for a delightful treat.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (350g) granulated sugar
- 1 cup + 2 Tablespoons (133g) cake flour (spooned & leveled)
- 1/4 teaspoon salt
Wet Ingredients
- 12 large egg whites, at room temperature
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
Optional Toppings
- Confectioners’ sugar for dusting
- Whipped cream
- Fresh berries
Instructions
- Preheat Oven: Adjust the oven rack to the lower middle position and preheat your oven to 325°F (163°C) to ensure even baking.
- Prepare Flour and Sugar Mixture: Using a food processor or blender, pulse the granulated sugar until it becomes fine and powdery. Remove 1 cup to use later and keep the rest in the processor. Add cake flour and salt to the remaining sugar and pulse about 5-10 times to aerate and lighten the mixture.
- Whip Egg Whites: In a large bowl, using a hand mixer or stand mixer with a whisk attachment, start whipping the egg whites and cream of tartar at medium-low speed until foamy, about 1 minute. Increase to medium-high and gradually add the set-aside 1 cup of sugar slowly. Continue whipping until soft peaks form, about 5-6 minutes. Add the vanilla extract and mix until just incorporated.
- Fold in Dry Ingredients: Sift the flour mixture into the egg white mixture in three additions, folding gently with a rubber spatula after each addition. Take care not to deflate the batter; folding slowly and gently is key to maintaining the cake’s light texture.
- Prepare and Bake Cake: Pour and evenly spread the batter into an ungreased 9 or 10-inch tube pan. Shimmy the pan to smooth the surface. Bake for 40-45 minutes, rotating the pan halfway through baking. The cake will rise tall during baking.
- Cool Upside-Down: Remove the cake from the oven and invert the pan onto a wire rack to cool completely, about 3 hours. This prevents collapse and maintains the airy structure. Once cooled, loosen the edges with a thin knife and gently tap the pan until the cake releases.
- Serve: Optionally dust the cake with confectioners’ sugar. Slice carefully with a sharp serrated knife to prevent squishing. Serve with whipped cream and fresh berries for a delightful presentation.
- Storage: Store any leftovers in the refrigerator for up to 5 days to keep the cake fresh.
Notes
- Using room temperature egg whites helps achieve greater volume when whipping.
- Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
- Folding the flour mixture gently and slowly is crucial to keep the cake fluffy.
- The cake must cool upside-down to prevent collapsing.
- Use a sharp serrated knife for clean slices without crushing the airy texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
