Angel Food Cake

With only a few ingredients this Angel Food Cake is light as air and tastes so much better than any store bought version. Follow my detailed recipe and tips to make the best Angel Food Cake you’ve ever tasted! 

How to make Angel Food Cake:

Ingredients: 

• sugar
• flour
• sea salt
• egg whites
• cream of tartar
• vanilla extract
• almond extract 

Equipment: 

• tube pan
• food processor 
• flour sifter 
• stand Mixer or electric mixer
• cooling Rack
• knife 
• silicone spatula 

Instructions: 

1. Preheat the oven to 325°F. 
2. Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
3. Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
4. Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
5. Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running. Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes. Stir in the extracts. 
6. Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
7. Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
8. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
9. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
10. Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
11. Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan. Let cool completely, use a sharp serrated knife to slice and serve.
12. 

Variations and Substitutions:  

• The almond extract; it gives this cake another layer of flavor. If you don’t like almond extract you can just omit it. 

• You can also swap the almond extract for another flavor. Try: lemon, orange, raspberry, strawberry, coconut or maple extract.

My tips for this recipe: 

• Do not grease the tube pan. Not greasing the pan allow the cake to expand up the side while it bakes and preventing the batter from deflating back on itself. Making a light and fluffy cake. 
• Make sure to bring the eggs whites to room temperature. 
• Be sure there should be no trace of egg yolk in the egg whites.  If there is some yolk in the egg white they may not whip properly.
• Do not over whip the egg whites. You want soft peaks that means the mixture becomes fluffy but when you take the whisk and turn it right side up the egg whites will droop back on itself.
• It is absolutely necessary to fold the flour mixture into the eggs, don’t just stir it or whisk it together, the whipped eggs will deflate easily. This will take some time to fold all the flour into the egg but the effort is worth the outcome.
• Cool the upside down in the pan on a cooling rack so the cake sets and doesn’t deflate while cooling. 
• Use a sharp serrated knife to slice the cake. The serrated edge will grab on to the cake and cut so you don’t have to press down and smash the cake to cut it.

How to store: 

Room Temperature: Store in a covered container on the counter for up to five days. 

Refrigerator: There is no need to keep this cake in the fridge. In fact keeping it in fridge could cause it to become dry.  

Freezer: It is best to freeze this cake in slices rather then a whole cake. Wrap slices in foil and freeze for up to four months. Thaw overnight in the fridge. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all!

Susanne 

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Angle Food Cake

With only a few ingredients this Angel Food Cake is light as air and tastes so much better than any store bought version. Follow my detailed recipe and tips to make the best Angel Food Cake you’ve ever tasted! 

Course Dessert

Cuisine American

Keyword Angel Food Cake, Homemade Desserts

Prep Time 30 minutes

Cook Time 45 minutes

Servings 12 slices

Calories 153 kcal

Susanne Susanne

Ingredients

• 1 ¾ cup granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon fine sea salt
• 12 large egg whites room temperature
• 1 ½ teaspoons cream of tartar
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract optional

Instructions

1. Preheat the oven to 325°F.
2. Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
3. Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
4. Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar. Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running. Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.

5. Stir in the extracts.

6. Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
7. Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
8. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
9. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
10. Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
11. Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan. Let cool completely, use a sharp serrated knife to slice and serve.

Recipe Notes

1. Do not grease the tube pan. Not greasing the pan allow the cake to expand up the side while it bakes and preventing the batter from deflating back on itself. Making a light and fluffy cake.
2. Make sure to bring the eggs whites to room temperature.
3. Be sure there should be no trace of egg yolk in the egg whites. If there is some yolk in the egg white they may not whip properly.
4.  Do not over whip the egg whites. You want soft peaks that means the mixture becomes fluffy but when you take the whisk and turn it right side up the egg whites will droop back on itself.
5. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Angle Food Cake

Amount Per Serving (1 slice)

Calories 153 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 98mg4%

Potassium 75mg2%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 29g32%

Protein 1g2%

Calcium 2mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.