Classic Angel Food Cake
Angel food cake gets its height from air, not baking powder or butter. The structure comes from egg whites beaten to glossy peaks, then folded carefully with a fine mixture of cake flour and sugar.
Use a clean, grease-free bowl and an ungreased tube pan. The batter needs to climb the sides of the pan as it bakes, and even a little fat can keep the egg whites from reaching their full volume.
The cake is cooled upside down so the tall crumb stays open instead of shrinking. Once fully cool, a thin knife around the edges releases a tender cake that is ready for berries, whipped cream, or a simple dusting of powdered sugar.
This version uses vanilla and a small touch of almond extract for a clean bakery-style flavor. The finished cake should feel light in the hand, with a golden top and a soft white interior.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Have a 10-inch tube pan ready, and do not grease it.
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2
Sift the cake flour with 3/4 cup of the granulated sugar three times, then set the mixture aside.
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3
Beat the egg whites in a clean large bowl on medium speed until foamy, about 1 minute.
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4
Add the cream of tartar and salt, then beat on medium-high until soft peaks form.
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5
Gradually beat in the remaining 1 cup granulated sugar, 2 tablespoons at a time, until the whites are glossy and hold medium-stiff peaks.
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6
Beat in the vanilla and almond extract just until combined.
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7
Sift one quarter of the flour mixture over the egg whites and fold gently with a wide spatula. Repeat with the remaining flour mixture in three more additions, folding only until no dry streaks remain.
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8
Spoon the batter into the ungreased tube pan and gently run a thin knife through the batter to release large air pockets.
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9
Bake for 38 to 42 minutes, until the top is golden, dry to the touch, and springs back lightly when pressed.
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10
Immediately invert the pan onto its feet or over the neck of a bottle. Cool completely, about 1 1/2 hours, then loosen the sides and center tube with a thin knife before unmolding.
Ingredients
- Cake Flour:1 cup
- Granulated Sugar:1 3/4 cups
- Egg Whites, room temperature:12 large
- Cream Of Tartar:1 1/2 teaspoons
- Fine Salt:1/4 teaspoon
- Vanilla Extract:1 1/2 teaspoons
- Almond Extract:1/4 teaspoon
- Powdered Sugar, for serving:as needed
- Fresh Berries, for serving:as needed
Tips & Notes
- Separate eggs while cold, then let the whites come to room temperature before whipping.
- Do not use a nonstick tube pan; the batter needs to cling to the pan as it rises.
- Fold slowly and stop as soon as the flour disappears so the batter keeps its volume.
- Cool the cake fully before unmolding, or the crumb can tear and compress.
