Desserts > Cakes > Other Cakes > Angel Food Cake Recipe

Classic Angel Food Cake

Discover the secrets to baking the perfect Angel Food Cake, a light, airy, and ethereal dessert. This recipe will guide you through each step, ensuring a heavenly outcome that's perfect on its own or paired with fresh berries and whipped cream.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
10-12
Ingredients
  • 1 cup Cake Flour
  • 1 1/4 cups Granulated Sugar
  • 12 Egg Whites
  • 1 1/2 teaspoons Cream of Tartar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 3/4 cup Granulated Sugar

Preparing the Flour Mixture

Sift the cake flour and 1 1/4 cups of granulated sugar together at least five times. This step is crucial for incorporating air and creating a light texture. Set aside.

Whipping the Egg Whites

In a large, clean bowl (preferably stainless steel or glass), beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining 3/4 cup of granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.

Adding Flavors

Gently fold in the vanilla extract and almond extract.

Combining the Mixtures

Gradually fold the flour mixture into the egg white mixture, about 1/4 cup at a time. Use a gentle folding motion to avoid deflating the egg whites. Continue until just combined. Do not overmix.

Baking

Pour the batter into an ungreased angel food cake pan (tube pan). Gently spread the batter evenly. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cooling

Immediately invert the cake pan onto a wire rack. Let the cake cool completely upside down in the pan (about 1-2 hours) before removing. Run a thin knife or spatula around the edges of the pan to loosen the cake. Serve plain, with fresh berries, or whipped cream.

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FAQ

  • Why is it important not to grease the angel food cake pan?

    Angel food cake rises by clinging to the sides of the pan. If the pan is greased, the cake won't be able to climb the sides and will not achieve its characteristic height and airy texture.

  • Can I use a different type of flour?

    No, cake flour is essential for the light texture of angel food cake. All-purpose flour will result in a denser, less airy cake.

  • Why does the cake need to cool upside down?

    Cooling the cake upside down prevents it from collapsing as it cools. This helps maintain its height and airy texture.