Description
You will love this delicious and light Angel Food Cake recipe! So quick and easy to prepare, and a perfect dessert to celebrate any special occasion!
Ingredients
Scale
- 1 cup sifted cake flour
- 1 1/2 cups sifted sugar
- 12 large egg whites (about 1 3/4 cups), room temperature
- 1 tsp. cream of tartar
- 1/4 tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. fresh lemon juice (or orange juice)
- 1/2 tsp. almond extract
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 325 F degrees. Prepare an ungreased large 9-inch tube pan, preferably with a removable bottom. If the pan bottom is not removable, line it with parchment or waxed paper.
- Whisk together the flour and 3/4 cup of the sugar in a small bowl. Place the remaining 3/4 cup sugar in another small bowl.
- Using a whisk attachment, beat the egg whites in the bowl of a standing mixer at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds. With the mixer still at medium speed, beat in the remaining 3/4 cup sugar, one tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks. (If you lift the beater up from the batter, the top of the peaks will droop down slightly.) Add in the vanilla, lemon (or orange) juice, and almond extract and beat until just blended.
- Sift about 3 tablespoons of the flour-sugar mixture into the egg white mixture, then gently folding it in, using a large rubber spatula. Repeat until all of the flour-sugar mixture is incorporated (this will take about 6-8 batches).
- Gently scrape the batter into the tube pan, smooth the top with a spatula, removing any large air bubbles. Bake until the cake is golden brown and the top springs back when pressed firmly, 50-60 minutes.
- If the cake pan has prongs around the rim, invert the pan onto them once it is removed from the oven. If the pan does not have prongs, invert the pan onto the neck of a bottle. Let the cake cool completely, 2-3 hours.
- To remove the cake, gently run a knife around the edge of the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around the removable bottom to release, or peel off the parchment or waxed paper, if using. Place the cake bottom-side up on a serving platter or pedestal. Cut the slices by sawing gently with a long serrated knife. Serve cake immediately or cover.
Notes
Some of my favorite ways to serve angel food cake include:
- any kind of fruit (especially berries!)
- especially delicious when it’s warmed up
- or mixed with a little liquor or wine to give it a kick!
- Nutella or chocolate sauce
- homemade whipped cream
- dulce de leche
- grill the angel food cake slightly after baking to give it some beautiful (and yummy) grill marks
Source: Adapted from Cooks Illustrated.
Looks so delicious! :)
This looks yummy! Where did you get your beautiful plate?
So funny: Just this morning I was thinking, “Wow, when was the last time I had angel food cake?” My squeeze loves it with fresh strawberries on top — I might have to surprise him with one sometime this summer!
Lovely! But all those egg whites at once…I’d have to come up with something to use the yolks for. :) Do you think using egg whites from a carton would be comparable?
Mrs. JenB, Make a Creme Brulee!
Turned out amazing! I love your recipes and this one was by far a hit in the dessert department. Definitely will be making again :) thanks for sharing.