Angel Food Cake Light (Printable)

An airy, delicately sweet cake featuring whipped egg whites and a tender crumb.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1 ½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1 ½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Ensure the 10-inch tube pan is clean, dry, and ungreased.
02 - Sift together cake flour, ¾ cup of sugar, and salt in a bowl. Repeat sifting three times to aerate thoroughly. Set aside.
03 - Beat egg whites at medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually incorporate the remaining ¾ cup sugar in small portions while beating until stiff, glossy peaks form. Gently fold in vanilla and almond extracts.
05 - Sift the flour mixture over the whipped egg whites in three additions. Gently fold with a spatula after each to avoid deflating the batter.
06 - Spoon the batter evenly into the ungreased tube pan. Smooth the surface and run a knife through the batter to remove large air pockets.
07 - Bake for 35 to 40 minutes until the cake is golden and springs back when lightly touched.
08 - Immediately invert the pan onto a bottle or wire rack and allow to cool completely upside down for 1 to 2 hours.
09 - Run a thin knife around the pan’s edges to loosen and remove the cake.
10 - Serve plain or accompanied by fresh berries and whipped cream.

# Expert Suggestions:

01 -
  • Heavenly Texture: Achieve a perfectly light and spongy crumb that's unlike any other cake.
  • Delicately Sweet: Its subtle sweetness doesn't overpower, making it a sophisticated dessert.
  • Versatile Pairing: The perfect partner for fresh fruit, compotes, coulis, or simply a dusting of powdered sugar.
  • Naturally Low-Fat: A satisfying dessert that feels indulgent without being heavy.
02 -
  • Sift, Sift, Sift: Sifting the flour mixture three times is not a typo! This step is key to a light, tender crumb.
  • Perfect Peaks: Beat egg whites until they are stiff and glossy, but be careful not to overbeat them, which can cause them to break.
  • Fold Gently: When combining the dry and wet ingredients, use a gentle folding motion with a spatula to preserve the air you've whipped into the egg whites.
  • Cool Completely (Upside Down): Inverting the pan to cool is non-negotiable. It prevents the delicate cake from collapsing on itself and maintains its airy structure.
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