Description
A light and airy Angel Food Cake made with whipped egg whites, delicate vanilla and almond extracts, and a tender crumb achieved by folding in sifted flour. Perfectly baked in a tube pan for a fluffy, melt-in-your-mouth dessert that’s low in fat and ideal for special occasions or a delightful treat.
Ingredients
Dry Ingredients
- 1 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake.
- Process Sugar: Place all the granulated sugar in a food processor and run it for 2 minutes to refine the sugar and help it dissolve better in the batter.
- Sift Dry Ingredients: Take half of the processed sugar along with the flour and salt, and sift them twice into a large bowl. Set this mixture aside for later.
- Whip Egg Whites: In a stand mixer fitted with the whisk attachment, add the room temperature egg whites and cream of tartar. Start mixing on medium speed and gradually pour in the remaining sugar slowly. Once all sugar is incorporated, increase the speed to medium-high and whip until soft peaks form, about 2 to 4 minutes.
- Add Flavor: Stir in the vanilla and almond extracts into the whipped egg whites gently to combine the flavors.
- Fold in Dry Ingredients: Remove the bowl from the mixer and gradually sift the reserved flour mixture over the egg whites in four batches. Gently fold the flour into the egg whites each time, being careful not to deflate the foam.
- Prepare Pan: Pour the finished batter into an ungreased 10-inch tube pan. Shake the pan gently back and forth to level the batter and smooth the top slightly.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
- Invert to Cool: Immediately upon removing the cake from the oven, invert the tube pan upside down onto a cooling rack and let it cool completely for about 3 hours in this position to maintain volume and prevent collapsing.
- Release and Serve: Run a thin knife around the edges of the pan to release the cake. Invert the pan again to remove the cake, tap gently if necessary. Once cool, slice with a sharp serrated knife and serve.
Notes
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Make sure egg whites are at room temperature for better volume when whipped.
- Be gentle when folding the flour mixture to avoid deflating the egg whites.
- Cooling the cake upside down is essential to keep the structure light and airy.
- You can omit almond extract if you prefer a simpler vanilla flavor.
- Sifted sugar helps prevent a gritty texture in the finished cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
