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!
Ingredients
Scale
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
Instructions
- Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature for baking the angel food cake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
