Homemade Angel Food Cake Recipe

Introduction

Angel Food Cake is a light, airy dessert that relies on whipped egg whites to create its signature fluffy texture. This homemade version is delightfully delicate, subtly flavored with vanilla and almond extracts, perfect for a simple treat or special occasion.

Ingredients

• 1 ¼ cups cake flour
• ½ cup granulated sugar
• 1 ½ cups egg whites (about 12)
• ¼ teaspoon salt
• 1 ¼ teaspoon cream of tartar
• ¼ teaspoon clear vanilla extract
• 1 teaspoon almond extract
• 1 ⅓ cups granulated sugar

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: Sift together the cake flour and ½ cup of granulated sugar four times to ensure a light, even mixture.
3. Step 3: In a large metal bowl, combine the egg whites, salt, cream of tartar, vanilla, and almond extracts. Use a wire whisk to beat the mixture until soft peaks form.
4. Step 4: Add the 1 ⅓ cups of sugar gradually in four additions (about ⅓ cup at a time), beating until blended after each addition. Avoid scraping the sides of the bowl during this process.
5. Step 5: Fold in the flour mixture in four additions using a large metal spoon. Turn the bowl often while folding to evenly combine without deflating the batter.
6. Step 6: Pour the batter into an ungreased 10-inch tube pan. Use a metal spatula to cut through the batter and remove any large air pockets. Do not scrape the sides of the bowl.
7. Step 7: Bake in the preheated oven for 30-35 minutes. Once done, invert the pan and let the cake cool completely upside down to maintain its height and texture.

Tips & Variations

• Make sure to use a clean, grease-free metal bowl and beaters for whipping egg whites to achieve maximum volume.
• For a different flavor profile, try substituting almond extract with lemon or orange extract.
• Do not grease the pan; the batter needs to cling to the sides during baking to rise properly.

Storage

Store the cooled angel food cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve after freezing, thaw at room temperature and lightly warm in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Cake flour has a lower protein content which helps create a tender crumb. If using all-purpose flour, sift it multiple times to lighten it or substitute with cake flour for best results.

Why shouldn’t I grease the pan?

Greasing the pan prevents the batter from clinging to the sides, which is crucial for the cake to rise properly and maintain its structure. An ungreased pan ensures the best texture and height.

Homemade Angel Food Cake Recipe

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★★★★★

4.6 from 74 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 10–12 servings 1x
• Diet: Low Fat

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Description

This delightful Homemade Angel Food Cake is a light and airy dessert perfect for any occasion. Made with simple ingredients like cake flour, egg whites, and a touch of vanilla and almond extracts, this cake is baked to perfection in a tube pan, resulting in a fluffy texture and a subtle sweet flavor. Its low-fat composition and sugar incorporated into the meringue make it a classic treat that melts in your mouth.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cups cake flour
• ½ cup granulated sugar (for flour mixture)
• 1 ⅓ cups granulated sugar (for egg whites)
• ¼ teaspoon salt
• 1 ¼ teaspoon cream of tartar

Wet Ingredients

• 1 ½ cups egg whites (about 12 large eggs)
• ¼ teaspoon clear vanilla extract
• 1 teaspoon almond extract

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Instructions

1. Preheat the Oven: Set your oven to 375 degrees Fahrenheit to prepare it for baking the angel food cake.
2. Prepare the Flour Mixture: Sift together the cake flour and ½ cup of granulated sugar four times to ensure they are well combined and aerated.
3. Beat the Egg Whites: In a large metal bowl, combine the egg whites, salt, cream of tartar, vanilla, and almond extract. Using a wire whip, beat until soft peaks form, indicating the right consistency.
4. Add Sugar Gradually: Gradually add the remaining 1 ⅓ cups of granulated sugar in four additions (approximately ⅓ cup each time), beating well after each addition until the mixture is glossy and smooth. Avoid scraping the sides to maintain the structure.
5. Fold in the Flour Mixture: Add the sifted flour mixture in four additions, folding gently with a large metal spoon to maintain the airiness. Rotate the bowl often to evenly incorporate the flour.
6. Transfer to Tube Pan: Pour the batter into an ungreased 10-inch tube pan, using a metal spoon and cutting through the batter with a metal spatula to remove air bubbles. Do not scrape the bowl’s sides.
7. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes until the cake is golden and springs back to the touch.
8. Cool the Cake: Remove the cake from the oven and invert the pan to cool completely upside down. This prevents the cake from collapsing and keeps it fluffy.

Notes

• Be sure not to grease the tube pan to allow the cake to cling to the sides and rise properly.
• Do not scrape the sides of the bowl when beating the egg whites to keep the air incorporated.
• Cooling the cake upside down is crucial for maintaining its structure and height.
• Sifting the flour multiple times helps to lighten the mixture and keep the cake tender.
• Use room temperature egg whites for best volume when whipping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: angel food cake, light cake, egg white cake, fluffy cake, low fat dessert, homemade cake