Description
Angel Food Cake is a heavenly, fat-free dessert made from whipped egg whites, perfect for those looking for a light, fluffy sweet treat. With a delicate crumb and a golden crust, this cake pairs beautifully with fruit, whipped cream, or simply as-is. It’s elegant enough for celebrations and simple enough for everyday baking.
Ingredients
12 egg whites
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 cup cake flour
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
Instructions
1. Separate egg whites and let them sit at room temperature for 30 minutes. Sift the cake flour three times.
2. In a large bowl, beat egg whites with salt and cream of tartar until foamy.
3. Gradually add sugar, continuing to beat until stiff, glossy peaks form.
4. Gently fold in sifted cake flour with a spatula, adding vanilla and optional almond extract.
5. Spoon the batter into an ungreased 10-inch tube pan. Smooth the top and run a knife through to eliminate air pockets.
6. Bake at 350°F (175°C) for 35–40 minutes until golden brown and springy to the touch.
7. Immediately invert the pan and let the cake cool completely upside down.
8. Once cool, run a thin knife around the pan edges to release the cake and serve.
Notes
Do not grease the pan—this helps the batter cling and rise.
Use a serrated knife for cleaner slices and less crumbling.
Always cool the cake upside down to maintain height and texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 128
- Sugar: 18g
- Sodium: 78mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg