Description
This light and airy Angel Food Cake is a classic dessert made with whipped egg whites and flavored with vanilla and almond extracts. Perfect for any occasion, it pairs wonderfully with fresh berries or whipped cream, making it a delightful treat for all.
Ingredients
Scale
- 1 cup (120g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, sift together the cake flour and 1 cup of granulated sugar. Set aside.
- In a large mixing bowl, add the egg whites. Using an electric mixer, beat on medium speed until frothy.
- Add the cream of tartar and salt to the frothy egg whites. Beat on medium-high speed until soft peaks form.
- Gradually add the remaining ½ cup of granulated sugar, about 1 tablespoon at a time, while continuing to beat until stiff peaks form.
- Gently fold in the vanilla extract and almond extract (if using) into the whipped egg whites.
- Sift the flour mixture over the whipped egg whites in three additions, gently folding it in with a rubber spatula until no streaks of flour remain.
- Use an ungreased 10-inch tube pan (angel food cake pan).
- Carefully pour the batter into the prepared pan, spreading it evenly without tapping the pan.
- Bake for 30-35 minutes, or until golden brown and springs back when lightly pressed. A toothpick inserted into the center should come out clean.
- Remove from the oven and immediately invert the pan onto a cooling rack. Let it cool for at least 1 hour.
- Once cooled, use a thin knife to loosen the edges and invert the cake onto a serving plate.
- Use a serrated knife to slice the cake gently.
- Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze slices for up to 2 months.
- Enjoy your delicious Angel Food Cake!
Notes
- Ensure your mixing bowl is completely clean and dry for whipping egg whites.
- Be gentle when folding in the flour to maintain the airiness of the batter.
- This cake is best served fresh but can be stored or frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes