Description
A light and airy Angel Food Cake made from whipped egg whites, cake flour, and sugar, baked to a golden perfection and topped with fluffy whipped cream and fresh garnishes. This classic dessert is perfect for a delicate, sweet treat served fresh the same day.
Ingredients
Scale
Cake Ingredients
- 1 cup bleached cake flour, sifted (85 grams after sifting)
- 1 1/2 cups (300 grams) granulated sugar, sifted and divided in half
- 11 to 12 large (360 grams) fresh egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
Garnish
- Edible flowers, fresh fruit, etc. for garnish
Instructions
- Prepare Oven and Dry Ingredients: Adjust the oven rack to the middle position and preheat the oven to 325°F. In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the granulated sugar; set aside.
- Whip Egg Whites: In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low speed until just beginning to froth. Add the cream of tartar and salt, then increase to medium speed and beat until soft cloud-like mounds form.
- Add Sugar and Flavorings: Gradually add the remaining 3/4 cup (150 grams) of sugar, 1 tablespoon at a time, beating until the mixture is glossy and soft peaks hold. Mix in the vanilla extract and fresh lemon juice until just combined.
- Fold in Dry Ingredients: Gently sprinkle approximately 1/4 cup of the flour and sugar mixture over the egg whites. Carefully fold it in using a large rubber spatula without deflating the batter. Repeat folding in the remaining flour mixture until fully incorporated.
- Transfer to Pan: Pour and gently scrape the mixture into an ungreased 9-inch tube pan, smoothing the top. Tap the pan on the counter to remove large air bubbles and help the batter settle evenly.
- Bake the Cake: Bake for about 45 minutes until the cake is golden brown and the top springs back when lightly pressed.
- Cool Upside Down: If your tube pan has prongs, invert the pan onto them and allow the cake to cool completely upside down for at least 2 hours. This prevents it from collapsing and helps keep its height.
- Unmold the Cake: Run a plastic or silicone knife along the edges to loosen the cake without damaging the crust. Carefully slide the cake from the pan and remove the removable bottom. Set the cake bottom side up on a serving platter.
- Make Whipped Cream: In a clean mixing bowl with the whisk attachment, combine the cold heavy whipping cream and powdered sugar. Whip until soft peaks form.
- Frost and Garnish: Spread the whipped cream evenly over the top of the cake. Decorate with edible flowers, fresh fruit or desired garnishes.
- Serve: Use a sharp serrated knife to gently cut slices. Serve the cake the same day for the best texture and flavor.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipped.
- Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
- Cooling the cake upside down is crucial to prevent it from collapsing.
- Use a serrated knife to slice to avoid compressing the delicate crumb.
- Best enjoyed fresh the day it is made for optimal texture and flavor.
- Optionally garnish with fresh berries or edible flowers for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: angel food cake, light cake recipe, airy cake, whipped egg whites dessert, classic American dessert, tube pan cake
