Old Fashioned Angel Food Cake Recipe

Introduction

Old Fashioned Angel Food Cake is a light and airy dessert that melts in your mouth. With a delicate vanilla and almond flavor, this classic cake is perfect for any occasion or as a sweet everyday treat.

Ingredients

• 3 cups powdered sugar (divided)
• 1 cup cake flour
• 1/4 teaspoon salt
• 12 large egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 teaspoons cream of tartar

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a medium bowl, sift together 1 1/2 cups of powdered sugar, cake flour, and salt. Set this mixture aside.
3. Step 3: In a large mixing bowl, separate the egg whites, making sure no yolks or shells get in. Add the vanilla extract, almond extract, and cream of tartar.
4. Step 4: Using a hand mixer, whip the egg whites on medium speed for 2 minutes. Then increase to high and gradually add the remaining 1 1/2 cups powdered sugar while continuing to beat until stiff peaks form.
5. Step 5: Gently fold the sifted flour mixture into the egg whites in batches. Use a rubber spatula to fold carefully, preserving the airiness without overmixing.
6. Step 6: Transfer the batter to an ungreased 10-inch tube pan. Smooth the top evenly.
7. Step 7: Bake for 40 to 45 minutes, until the cake is lightly browned and feels dry when touched.
8. Step 8: Immediately invert the pan onto a cooling rack or place a bottle through the center tube to cool for 1 1/2 hours.
9. Step 9: Once cooled, gently loosen the cake from the pan and transfer it to a serving plate.

Tips & Variations

• Make sure the tube pan is completely ungreased; greasing will prevent the cake from rising properly.
• Add a teaspoon of lemon zest for a citrus twist on the traditional flavor.
• If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per cup, sifted well to lighten it.

Storage

Store the angel food cake in an airtight container at room temperature for up to two days. Avoid refrigeration as it can dry out the cake. To reheat slightly, warm slices gently in a microwave for a few seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for this recipe?

Yes, you can use frozen egg whites. Thaw them completely and bring to room temperature before whipping for best results.

Why shouldn’t I grease the pan?

Angel food cake needs to cling to the sides of an ungreased pan to rise properly and develop its characteristic height and texture. Greasing will prevent this and result in a denser cake.

Old Fashioned Angel Food Cake Recipe

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★★★★★

4.7 from 140 reviews

• Author: lilan
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Diet: Low Fat

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Description

This classic Old Fashioned Angel Food Cake is a light, airy dessert made from whipped egg whites, sugar, and cake flour. It’s delicately flavored with vanilla and almond extracts, baked to a perfect golden top in an ungreased tube pan, and cooled inverted to maintain its fluffy texture. Perfect for a simple yet elegant treat!

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups powdered sugar, divided
• 1 cup cake flour
• 1/4 teaspoon salt

Wet Ingredients

• 12 large egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 teaspoons cream of tartar

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Instructions

1. Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature for baking the angel food cake.
2. Sift Dry Ingredients: Using a flour sifter or fine mesh strainer, sift together 1 1/2 cups of the powdered sugar, the cake flour, and salt. Set this cake flour mixture aside for later use.
3. Prepare Egg Whites: In a large mixing bowl, separate the 12 egg whites carefully, avoiding any yolk contamination. Add vanilla extract, almond extract, and cream of tartar to the egg whites.
4. Whip Egg Whites: Using a hand mixer on medium speed, whip the egg whites for 2 minutes. Then increase to high speed and gradually add the remaining 1 1/2 cups powdered sugar while continuing to whip until stiff peaks form.
5. Fold in Dry Ingredients: Gently fold the sifted flour mixture into the whipped egg whites using a rubber spatula. Add the flour mix in small spoonfuls and carefully fold without deflating the egg whites until no streaks remain.
6. Transfer to Pan: Pour the batter into an ungreased 10-inch tube pan. Spread the batter evenly across the pan without greasing the pan to help the cake rise properly.
7. Bake: Place the pan in the 350°F oven and bake for 40 to 45 minutes until the cake is lightly browned on top and feels dry to the touch.
8. Cool Inverted: Immediately after removing from the oven, invert the pan onto a cooling rack or place a bottle through the center tube and let it cool upside down for 1 1/2 hours to maintain the cake’s structure and prevent collapse.
9. Release and Serve: Once fully cooled, gently tap the sides and bottom of the pan to release the cake. Transfer it to a serving platter or cake stand. Enjoy the cake fresh or store in an airtight container at room temperature for up to two days.

Notes

• Do not grease the pan; this helps the cake to climb and rise properly while baking.
• Ensure no egg yolk is in the whites as fat from yolks can prevent the egg whites from whipping properly.
• Handle the folding gently to maintain the airy texture of the cake.
• Cooling the cake inverted is essential to prevent it from collapsing.
• Fresh angel food cake is best eaten the day it’s made but can be stored for up to two days at room temperature in an airtight container.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Angel Food Cake, Light Cake, Low Fat Dessert, Classic Cake, Egg White Cake