Angel Food Cake
The ultimate light and fluffy dessert, Angel Food Cake is perfect for any occasion. With its airy texture and sweet flavor, it’s a delightful treat that everyone will love. Serve it with fresh berries and a dusting of powdered sugar for an impressive finish!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Frying Pan
Ingredients
- 9 large Egg Whites About 1 1/4 cups, at room temperature
- 1.5 cups Sugar Divided
- 1 cup Cake Flour
- 1.25 teaspoons Cream of Tartar
- 1 teaspoon Vanilla
- 0.25 teaspoons Salt
- 1 cup Powdered Sugar For serving
- 1 cup Fresh Berries For serving
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). This initial step ensures that your cake bakes evenly.
- In a medium bowl, sift together 1/2 cup of sugar and 1 cup of cake flour. Sifting not only combines the ingredients but also aerates them, which is crucial for a light cake.
- In a large bowl or the bowl of a stand mixer, add the 9 large egg whites, 1 1/4 teaspoons of cream of tartar, 1 teaspoon of vanilla, and 1/4 teaspoon of salt. Beat these ingredients together until soft peaks begin to form. This is where your cake begins to take shape.
- Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, while continuing to beat on high speed. Look for stiff peaks to form as you mix; this indicates that the egg whites are properly whipped.
- Once the peaks are stiff, gently fold in the sieved flour and sugar mixture using a spatula. Be careful not to deflate your whipped egg whites; the lightness is what makes this cake special!
- Gently scoop the batter into an ungreased 10-inch tube pan, ensuring that the batter is evenly distributed.
- To remove any air bubbles, run a knife through the batter. This helps to achieve an even bake and a smooth texture.
- Bake the cake in the preheated oven for about 35 to 40 minutes, or until the top is golden brown. The cake should spring back when lightly touched.
- Once done, turn the pan upside down to cool the cake. This prevents it from collapsing as it cools and keeps the texture fluffy.
- When the cake is completely cool, run a knife around the edges of the pan to release it. Dust with powdered sugar and top with fresh berries before serving. Enjoy your delightful creation!
Notes
- Storage: If you have leftover cake, store it in an airtight container at room temperature. Avoid refrigerating, as it can dry out the cake.
- Freezing: Yes, you can freeze Angel Food Cake! Wrap slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge before serving.
- Pairing: This cake pairs beautifully with whipped cream and seasonal fruits like berries or peaches.
- Variations: Experiment with flavors by adding citrus zest or almond extract to elevate your cake.
- Serving Tips: Serve it on a beautiful cake stand; it makes the presentation even more appealing.