Angel Food Cake Recipe
This Angel Food Cake is a light, fluffy delight! Perfect for any occasion, it's made with simple ingredients and a touch of magic!
Servings: 12 servings
Ingredients
- 1.75 cups granulated sugar
- 1 cup cake flour
- 2 cups egg whites, at room temperature (about 12 large eggs)
- 1.5 teaspoons cream of tartar
- 0.5 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.
- Do not grease your angel food cake pan. The batter needs to cling to the sides for proper rising.
- In a bowl, sift together the cake flour and ¾ cup of the granulated sugar. This step is crucial for aeration.
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until soft peaks form.
- Increase the mixer speed to high and gradually add the remaining sugar (1 cup). Continue beating until stiff peaks form and the mixture is glossy.
- Gently fold in the vanilla extract into the whipped egg whites.
- Sift the flour and sugar mixture over the whipped egg whites in three additions, gently folding after each addition. Be careful not to deflate the batter.
- Gently pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
- Remove the cake from the oven and invert the pan immediately. This helps the cake maintain its height as it cools.
- Once completely cool, run a knife around the edges and gently remove the cake from the pan.
Equipment
- Angel Food Cake Pan
- Mixing Bowls
- Electric Mixer
- Sifter
- Rubber spatula
Notes
- Store the cake covered at room temperature for up to 2 days.
- Wrap tightly in plastic wrap and refrigerate for up to a week.
- Freeze slices in an airtight container for up to 3 months.