Description
Angel Food Cake is a light, fluffy, and airy dessert made with whipped egg whites, cake flour, and sugar. With no butter or oil, it’s naturally fat-free and perfect for pairing with fresh berries, whipped cream, or a drizzle of chocolate.
Ingredients
Scale
- 1 and 3/4 cups (350g) granulated sugar
- 1 cup + 2 tablespoons (133g) cake flour (spooned & leveled)
- 1/4 teaspoon salt
- 12 large egg whites, at room temperature
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
- Optional: confectioners’ sugar for dusting, whipped cream, and fresh berries
Instructions
Step 1: Prepare the Ingredients
- Adjust the oven rack to the lower-middle position and preheat oven to 325°F (163°C).
- Pulse granulated sugar in a food processor until fine and powdery. Remove 1 cup and set aside.
- Add cake flour and salt to the remaining sugar in the food processor. Pulse 5–10 times to aerate and lighten the mixture.
Step 2: Whip the Egg Whites
- In a large mixing bowl, use a stand mixer or hand mixer with a whisk attachment to whip the egg whites and cream of tartar on medium-low speed until foamy (about 1 minute).
- Increase to medium-high speed and slowly add the reserved 1 cup of sugar. Continue whipping until soft peaks form (about 5–6 minutes).
- Add vanilla extract and mix until just incorporated.
Step 3: Fold in the Dry Ingredients
- Sift the flour mixture over the egg whites in three separate additions. Gently fold it in with a spatula after each addition. Avoid overmixing to keep the batter light.
Step 4: Bake the Cake
- Transfer the batter into an ungreased 9- or 10-inch tube pan. Smooth the surface by gently shaking the pan.
- Bake for 40–45 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted in the center comes out clean.
Step 5: Cool & Serve
- Remove from the oven and immediately invert the pan onto a wire rack. Let the cake cool upside down for about 3 hours.
- Once cooled, run a thin knife around the edges to release the cake.
- Slice with a serrated knife and serve plain, dusted with powdered sugar, or topped with whipped cream and fresh berries.
Notes
- Make-Ahead Tip: Store the cake tightly covered at room temperature for up to 2 days.
- Freezing: Wrap slices in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Egg Whites: Fresh egg whites at room temperature whip best. Avoid using egg substitutes or liquid egg whites.
- Tube Pan: Do not grease the pan, as the batter needs to cling to the sides for proper rising.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 22g
- Sodium: 55mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg