Imagine a dessert so light it practically floats off your plate, so delicate it melts in your mouth, and so foolproof that even bakers at sky-high elevations can create bakery-worthy magic! This Angel Food Cake recipe is your secret weapon to conquering the challenging world of high-altitude baking, transforming what could be a dense, disappointing disaster into a cloud-like masterpiece that will have your friends and family begging for seconds.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 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
- Prepare your oven by positioning a rack in the lower-middle position and preheating to 325°F (165°C). For high altitude baking, reduce temperature by 25°F to 300°F (150°C).
- Sift the cake flour three times to ensure maximum lightness and remove any potential lumps. Set aside.
- Separate 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 separate small bowl, measure out 3/4 cup of the granulated sugar and set aside.
- Using a large, clean, dry mixing bowl, begin whipping egg whites on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites, continuing to beat until soft peaks form.
- Gradually add the reserved 3/4 cup of sugar, increasing mixer speed to high, and beat until stiff, glossy peaks form.
- Gently fold in vanilla extract.
- Sift remaining 3/4 cup sugar over the flour and gently fold into the egg white mixture in three separate additions, using a spatula and careful folding motion to maintain air volume.
- Transfer batter to an ungreased 10-inch tube pan, using a spatula to smooth the top.
- Bake for 35-40 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the pan onto a cooling rack and let cool completely, approximately 1-2 hours.
- Once cooled, run a thin knife around the edges and remove cake from pan.
- Serve at room temperature, optionally dusted with powdered sugar or accompanied by fresh berries.
Tips
- Temperature Matters: Always reduce your oven temperature by 25°F when baking at high altitudes to prevent over-rising and collapsing.
- Egg White Perfection: Use room temperature egg whites and ensure absolutely no yolk contamination for the fluffiest possible cake.
- Gentle Folding Technique: When incorporating flour, use a gentle, patient folding motion to preserve the air bubbles that give the cake its signature lightness.
- Pan Selection: Use an ungreased tube pan with a removable bottom for the best rise and easiest cake removal.
- Cooling is Crucial: Inverting the pan immediately after baking and allowing complete cooling prevents the cake from deflating and maintains its beautiful height.
- Altitude Adjustment: The lower baking temperature and careful technique are key to preventing a dense or sunken cake at higher elevations.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 32g
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
