Angel Food Cake Recipe
Master the art of baking a perfect angel food cake with our step-by-step recipe. Learn the secrets to its light, airy texture and delicate sweetness.
Ingredients
- 1 ½ cups (12-14 large) egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- 1 cup (200g) granulated sugar, divided
- 1 cup (120g) cake flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Do not grease the tube pan. This is critical, as the batter needs to cling to the sides of the pan to climb and achieve its height.
- Whip the Egg Whites: In a large, clean bowl, combine the egg whites, cream of tartar, and salt. Begin whipping on medium speed until foamy.
- Gradually Add Sugar: Slowly increase the speed to high and gradually add ½ cup of the granulated sugar, about a tablespoon at a time, while continuing to whip. Continue whipping until stiff, glossy peaks form. This means when you lift the whisk, the peaks stand straight up without drooping.
- Incorporate Flavouring: Gently fold in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour and the remaining ½ cup of granulated sugar at least three times. This aerates the flour and sugar mixture and ensures it’s well combined, which is vital for an even texture.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the whipped egg whites in three additions. Use a rubber spatula and a light, lifting motion to incorporate the flour without deflating the egg whites. Be careful not to overmix; stop as soon as no streaks of flour remain.
- Bake: Carefully spoon the batter into the ungreased tube pan. Run a knife or spatula through the batter to release any large air pockets. Bake for 35-45 minutes, or until the cake is golden brown, springs back when lightly touched, and a wooden skewer inserted into the center comes out clean.
- Cool Upside Down: Immediately upon removing from the oven, invert the pan onto its “feet” or over the neck of a bottle. This allows gravity to help prevent the delicate cake from collapsing as it cools. Let it cool completely, which can take 1-2 hours.
- Release the Cake: Once completely cool, run a thin knife or offset spatula around the edges of the pan and the centre tube to loosen the cake. Invert it onto a serving plate.