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Classic Angel Food Cake
Traditional dish · American
A light, airy, and delicate cake made primarily from egg whites, sugar, and cake flour, known for its distinctive white color and spongy texture. It's traditionally baked in a tube pan and served unadorned or with a light dusting of powdered sugar.
Ingredients
- Egg whites12 large
- Granulated sugar1 1/2 cups
- Cake flour1 cup
- Cream of tartar1 teaspoon
- Vanilla extract1 teaspoon
- Almond extract1/2 teaspoon
- Salt1/4 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Do not grease the tube pan.
- 2
Sift together cake flour and 1 cup of granulated sugar. Sift 3 times to ensure lightness.
- 3
In a large, clean bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- 4
Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form. Beat in vanilla and almond extracts.
- 5
Gently fold the sifted flour-sugar mixture into the egg white mixture in 3-4 additions, being careful not to deflate the whites.
- 6
Pour batter into an ungreased 10-inch tube pan. Run a knife through the batter to remove large air pockets.
- 7
Bake for 35-40 minutes, or until the cake springs back when lightly touched.
- 8
Immediately invert the pan onto its legs or a bottle to cool completely. This prevents the cake from collapsing.
- 9
Once cooled, run a thin knife around the edges of the pan and center tube to release the cake.
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