ANGEL FOOD CAKE

This is the only Angel Food Cake recipe you will ever need! This homemade cake is super soft, light, airy, and turns out perfect every single time!





INGREDIENTS

  • 1 cup (115 grams) cake flour spooned & leveled
  • and 1/2 cups (180 grams) powdered sugar
  • and 1/2 cups egg whites room temperature
  • and 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • cup (200 grams) granulated sugar
  • and 1/2 teaspoons pure vanilla extract


INSTRUCTIONS

  • Position oven rack to the lower third position. Preheat oven to 325°F (163°C).
  • Sift the cake flour and powdered sugar together three times. Set aside. 
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy. Add the cream of tartar and salt then increase the speed to medium-high. Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.
  • Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time. 
  • Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.  
  • Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!

NOTES


You will need 1 and 1/2 cups of egg whites for this recipe, which comes out to about 10-12 large egg whites.
Store leftover angel food cake in an airtight container at room temperature or in the refrigerator for up to four days.
Freezing instructions: Wrap tightly and store in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.




BAKING TIPS FOR ANGEL FOOD CAKE

  • Make sure to separate your egg whites and let them sit at room temperature for about 30 minutes. This will help them whip up much better!
  • Sift the dry ingredients into the egg whites in four additions and gently fold in each addition until just combined.
  • Do not grease your cake pan, this will prevent the cake from rising to its full height. I prefer to use an angel food cake pan with a removable bottom, this makes it much easier to remove it from the pan!
  • Once you’ve added the batter to the pan, make sure to run a knife through it to remove any large air bubbles.
  • Once the cake is finished baking, make sure to completely cool it upside down in the pan.
  • I love to top this cake with some sliced strawberries tossed in a little sugar. My homemade strawberry sauce and whipped cream would be fantastic too!

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Prep Time  : 25 minutes
 Cook Time : 45 minutes
 Cooling time : 2 hours
 Total Time : 1 hour 10 minutes
 Servings : 12 slices