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