Imagine a dessert so light it could practically float off your plate - that's the magic of Angel Food Cake! This ethereal, melt-in-your-mouth treat is the ultimate guilt-free indulgence that will transform your baking game and impress everyone at your next gathering. With its stunning height, pristine white appearance, and impossibly airy texture, this cake is not just a dessert, it's a culinary masterpiece that promises to elevate your baking skills and delight your taste buds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have an ungreased 10-inch tube pan ready, as angel food cake needs an ungreased pan to climb the sides while baking.
- Sift the cake flour three times onto a piece of parchment paper. This helps create a light, airy texture by breaking up any flour clumps and aerating the flour.
- Separate the egg whites carefully, ensuring no yolk contamination. Allow egg whites to come to room temperature for about 30 minutes, which helps them whip to maximum volume.
- In a large clean, dry mixing bowl, begin whipping the egg whites using an electric mixer on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites. Continue beating, gradually increasing mixer speed to high.
- Slowly add granulated sugar, about 2 tablespoons at a time, while continuing to beat. Mix until stiff, glossy peaks form, which should take about 5-7 minutes.
- Gently fold in vanilla extract using a rubber spatula, being careful not to deflate the egg white mixture.
- Gradually fold in the sifted cake flour, adding it in small amounts and using a gentle, cutting motion to maintain the air in the batter.
- Carefully transfer the batter to the ungreased tube pan, smoothing the top with a spatula. Run a knife through the batter to remove any large air pockets.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and springs back when lightly touched.
- Immediately invert the pan onto a cooling rack and let it cool completely, about 1-2 hours. This helps maintain the cake's height and texture.
- Once completely cooled, run a thin knife around the edges of the pan to loosen the cake. Gently remove from the pan and transfer to a serving plate.
- Serve plain or with fresh berries, whipped cream, or a light dusting of powdered sugar.
Tips
- Temperature is crucial - ensure egg whites are room temperature for maximum volume
- Use a meticulously clean, grease-free bowl when whipping egg whites
- Sift flour multiple times to guarantee an ultra-light texture
- Fold ingredients gently to preserve the delicate air bubbles
- Never grease the pan - the cake needs to "climb" the sides while baking
- Cool the cake upside down to maintain its impressive height
- Use a serrated knife for clean, precise slicing
- Store cake in an airtight container to preserve its delicate texture
Nutrition Facts
Calories: 130kcal
Carbohydrates: 31g
Protein: 3g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
