Description
This light and airy Angel Food Cake is a classic dessert made primarily of whipped egg whites, cake flour, and sugar, resulting in a fluffy, golden-brown treat perfect for any occasion. With a tender crumb and delicate sweetness, it can be served plain or adorned with powdered sugar and fresh berries for added flavor and visual appeal.
Ingredients
Scale
Dry Ingredients
- 1 cup plus 2 tablespoons cake flour
- 1 1/2 cups granulated sugar, divided
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
Wet Ingredients
- 10 egg whites
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Move the oven rack to the lower middle position and preheat the oven to 350 degrees Fahrenheit to ensure even baking.
- Prepare Dry Ingredients: In a food processor, combine the cake flour and 3/4 cup of the granulated sugar. Pulse several times until the mixture becomes fluffy and well aerated, which helps achieve the cake’s signature light texture.
- Whisk Egg Whites: In a large bowl, combine the egg whites, vanilla extract, and salt. Using a whisk attachment on low speed, whisk the mixture until it becomes frothy, about 2-3 minutes.
- Add Sugar Gradually: Increase the mixer speed to medium-high and gradually add the remaining sugar, about 1/2 tablespoon at a time. Continue mixing until stiff peaks form, indicating the egg whites are whipped properly for volume and structure.
- Fold in Dry Ingredients: Gently fold the aerated dry ingredients into the egg white mixture, being careful to not over mix. Make sure all the flour mixture is incorporated while maintaining the airiness of the batter.
- Transfer to Pan: Pour the batter into an ungreased angel food cake pan, spreading evenly. Run a knife through the batter to release any trapped air bubbles for a smooth final texture.
- Bake: Bake the cake for 35-40 minutes or until a tester inserted in the center comes out clean and the top is golden brown.
- Cool Inverted: Remove the cake from the oven and immediately invert the pan onto a wire rack. Let it cool completely, about 2 hours, to maintain its height and prevent collapsing.
- Release Cake: Once cooled, carefully run a knife around the edges of the pan to loosen the cake and release it from the pan without damage.
- Serve: Transfer the cake to a cake stand. Optionally, dust with powdered sugar and garnish with fresh berries, or serve plain for a simple, elegant dessert.
Notes
- Do not grease the angel food cake pan; the batter needs to cling to the sides for proper rising.
- Ensure no yolk contaminates the egg whites, as fat can prevent them from whipping properly.
- Folding should be gentle to keep as much air in the batter as possible for a light texture.
- Inverting the pan to cool is essential to keep the cake’s structure and prevent it from collapsing.
- For variations, try adding a teaspoon of almond extract or lemon zest to the batter for added flavor.
