Serves 12
157 cal · 95 min
Angel Food Cake
Recipe GLPR3e55be53c18b7b
A light and airy classic dessert made with whipped egg whites, cream of tartar, and flour. This delicate cake has a tender crumb and subtle vanilla flavor, perfect for serving with fresh fruit or a simple glaze.
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Ingredients
12 large egg whites (about 1 1/2 cups)
1 teaspoon cream of tartar
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour, sifted
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 325°F. Ensure the oven rack is positioned in the lower third. In a large, clean mixing bowl, begin beating the egg whites on medium speed until they become foamy and frothy.
Add the cream of tartar to the foamy egg whites and continue beating on high speed. Beat until the whites form stiff peaks that stand upright, but do not overbeat to the point where they appear dry or grainy.
Gradually sprinkle the granulated sugar into the egg white mixture while continuing to beat on high speed. This should take 3-4 minutes. Add the vanilla extract and salt, and beat until well combined.
Sift the flour once more over the egg white mixture. Using a rubber spatula or balloon whisk, gently fold the flour into the batter using an over-and-under motion. Fold slowly and carefully until no white streaks remain and the flour is just incorporated. Do not stir vigorously, as this will deflate the egg whites.
Pour the batter into a 10-inch ungreased angel food cake pan. The ungreased pan helps the batter climb the sides as it bakes. Smooth the top gently.
Bake for 1 hour and 15 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean with no wet batter. The cake should feel firm and spring back when lightly touched.
Remove the cake from the oven. Immediately invert the pan onto a bottle neck or inverted cooling rack so the cake hangs upside down. This prevents the cake from shrinking as it cools. Allow to cool completely, about 2-3 hours, before removing from the pan.
Once completely cool, run a thin knife around the sides and center of the pan to loosen the cake. Turn the pan right-side up and carefully turn the cake out onto a serving plate.
