USA · Flour and Confectionery Products · Vegetarian
Angel Food Cake
Angel Food Cake is a classic American dessert characterized by its light and airy texture. Made without butter, using egg whites, sugar, flour, and vanilla extract to create a soft and fluffy batter.
115 min 470 kcal 4 serves Advanced🌿Vegetarian🇺🇸USA★★★★★4.9· 7 reviews
Ingredients
ServingsMetric
- 1 cupcake flour
- 1.5 cupgranulated sugar
- 12 large egg whites
- 1.5 tspcream of tartar
- ¼ tspsalt
- 1.5 tspvanilla extract
- ½ tspalmond extract
Method
- Preheat the oven to 175°C.
- Sift the flour and 3/4 cup (150 g) sugar three times to ensure a light texture.
- In a large clean bowl, begin whipping the egg whites on medium speed until frothy. Add the cream of tartar and salt and continue beating until soft peaks form.
- Gradually add the remaining 3/4 cup (150 g) sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Stir in vanilla and almond extracts.
- Gently fold the sifted flour and sugar mixture into the whipped whites, one-third at a time, using a spatula with enveloping motions so as not to destroy the airy texture.
- Transfer the batter to an ungreased angel cake tube mold. Flatten the top.
- Bake for 40-45 minutes, until the top is golden and springy to the touch.
- Immediately after baking, turn the mold upside down and leave the cake to cool for at least 1 hour. Once cooled, run a knife along the edges to remove the cake.
FAQ
Egg whites were under-whipped, or fat got into the batter (yolk trace or greasy bowl). The bowl and beaters must be spotlessly clean and dry — even a drop of fat prevents the whites from foaming properly.
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Comments (1)
This angel food cake rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.