Angel Food Cake Light

Experience the ethereal delight of a classic Angel Food Cake. Incredibly light, airy, and with a delicate sweetness, this cake is a true showstopper. Made almost entirely from whipped egg whites, it has a cloud-like texture that practically melts in your mouth, making it the perfect canvas for fresh berries and a generous dollop of whipped cream.

Pin it

The magic of this American classic lies in the careful aeration of its ingredients. From sifting the flour multiple times to whipping the egg whites into glossy, stiff peaks, every step is designed to incorporate air, resulting in the cake's signature lofty height and tender structure.

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 best results, use room-temperature egg whites and ensure no traces of yolk are present, as any fat can prevent the whites from whipping properly. It is crucial not to grease the pan; the batter needs to cling to the sides to achieve its signature height.

Varianten und Anpassungen

Cake flour is essential for the light texture, but you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch. For a bright, citrusy twist, fold in a little fresh lemon zest with the extracts.

Serviervorschläge

Serve slices with a simple dusting of powdered sugar, a pile of fresh seasonal berries, or a dollop of homemade whipped cream. It also pairs wonderfully with a tart berry coulis or a light, sparkling wine.

Pin it

Once your cake has cooled and been gently released from its pan, it's ready to be admired and enjoyed. Whether you serve it simply or dress it up, each slice promises a taste of pure, heavenly bliss. Enjoy the reward of your baking efforts!

Questions & Answers

→ What makes this cake so light and fluffy?

The lightness comes from whipping egg whites to stiff peaks, incorporating air that gives the cake its airy texture.

→ Why is the pan left ungreased before baking?

Leaving the tube pan ungreased allows the batter to cling to the sides, aiding in proper rising and structure formation.

→ How is the cake cooled to maintain its volume?

The cake is inverted immediately after baking onto a bottle or rack, cooling upside down to prevent collapsing.

→ Can almond extract be added for extra flavor?

Yes, a small amount of almond extract lends a subtle nutty aroma complementing the vanilla notes.

→ What are good serving suggestions for this cake?

Serve it with fresh berries, whipped cream, or a light fruit coulis to enhance its delicate sweetness.