Save Discover the ethereal delight of a homemade Angel Food Cake. This classic American dessert is celebrated for its heavenly light, sponge-like texture and subtle sweetness. Made almost entirely from whipped egg whites and without any butter or oil, it's a fat-free indulgence that feels both elegant and comforting. Its pure, delicate flavor makes it the perfect canvas for your favorite toppings.
Save The secret to this cake's angelic nature lies in the careful preparation of its two main components: a meticulously sifted flour-sugar mixture and a voluminous, glossy meringue. Folding them together gently is key to maintaining the air you've worked so hard to incorporate. The result is a testament to the transformative power of simple ingredients handled with precision.
Ingredients
- Dry Ingredients
- 1 cup (120 g) cake flour, sifted
- 1½ cups (300 g) granulated sugar, divided
- ¼ teaspoon fine salt
- Egg Mixture
- 12 large egg whites, at room temperature
- 1½ teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Make sure your angel food cake pan (tube pan, ungreased) is clean and dry.
- Step 2
- Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.
- Step 3
- In a large bowl or stand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Step 4
- Gradually add the remaining ¾ cup sugar (in small increments) while beating, until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently.
- Step 5
- Sift the flour mixture over the whipped egg whites in 3 additions, gently folding with a spatula after each, just until combined. Do not overmix.
- Step 6
- Spoon batter evenly into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to remove large air pockets.
- Step 7
- Bake for 35–40 minutes, or until the cake is golden and springs back when lightly touched.
- Step 8
- Immediately invert the pan onto a bottle or wire rack and let it cool completely upside down (about 1–2 hours).
- Step 9
- Once cool, run a thin knife around the edges to loosen and release the cake.
- Step 10
- Serve as is, or with fresh berries and whipped cream.
Zusatztipps für die Zubereitung
For the best results, ensure your egg whites are at room temperature and completely free of any yolk traces. Cake flour is essential for the signature light texture; if unavailable, you can substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Most importantly, do not grease the pan, as the batter needs to cling to the sides to achieve its impressive height.
Varianten und Anpassungen
Feel free to customize your cake to suit your taste. For a bright, citrusy twist, fold in a bit of fresh lemon zest along with the extracts. This simple addition beautifully complements the cake's light sweetness.
Serviervorschläge
This cake is delightful on its own, but truly shines when served with fresh berries and a generous dollop of whipped cream. For a more sophisticated presentation, pair it with a vibrant fruit compote or a tart berry coulis. It also complements a light, sparkling wine wonderfully.
Save Once your cake has completely cooled and been carefully released from its pan, it's ready to be sliced and enjoyed. Whether you serve it simply or with decadent toppings, each bite of this homemade Angel Food Cake is a reward for your careful efforts. Enjoy this slice of heaven!
Recipe FAQs
- → Why must the pan remain ungreased?
The batter needs to cling to the pan's surface as it rises, allowing the cake to reach its full height. Greasing would cause the structure to slip and collapse during baking.
- → Can I use all-purpose flour instead of cake flour?
Yes. Measure one cup of all-purpose flour, remove two tablespoons, and replace with two tablespoons of cornstarch. Sift thoroughly before incorporating into the egg whites.
- → Why invert the pan while cooling?
Inverting prevents the delicate structure from shrinking or collapsing under its own weight as it cools. Most tube pans have small feet to facilitate this step.
- → How do I know when stiff peaks form?
Lift your whisk or beaters from the whites. The peaks should stand straight up without drooping at the tips, and the surface should appear glossy and smooth.
- → Can I make this without a tube pan?
A standard 10-inch tube or angel food pan is essential for proper heat circulation and structure. Bundt pans work, though the fluted shape makes release trickier.
- → Why avoid egg yolks?
Any fat from yolks would prevent the whites from achieving maximum volume and stability, resulting in a denser, less airy final product.