Classic Angel Food Cake Recipe
Fresh, fluffy, and light as air, this Classic Angel Food Cake is a must-make! With only a few ingredients, it’s the perfect way to celebrate any special gathering.
Servings: 14 servings
Calories: 144kcal
Ingredients
- 1 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup cake flour sifted
- 12 large egg whites room temperature
- 1/3 cup warm water*
- 1 tsp vanilla bean paste**
- 1 1/2 tsp cream of tartar
For Garnish
- whipped cream
- berries
- unsweetened coconut flakes
- mint
Instructions
- Adjust the top rack to the center of the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a food processor, pulse sugar until fine, about 2 minutes.
- In a medium mixing bowl, sift together half of the sugar, the cake flour, and the salt; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), whisk together egg whites, water, vanilla bean paste, and cream of tartar until foamy, about 2 minutes on low. Turn the speed up to medium, and slowly add the remaining sugar a little at a time. Gradually turn the speed up to medium-high. Beat until medium peaks form.
- Sift enough of the flour mixture over the egg white mixture to evenly dust the top. Using a spatula, gently fold the flour into the egg white mixture. Repeat until all of the flour mixture is incorporated.
- Spoon the batter evenly into an ungreased angel food cake pan. Place in the oven and bake for 35-45 minutes. If the top is browning around the 35-minute mark, cover it with foil. A cake tester inserted into the center should come out with a few moist crumbs. When done, remove from the oven, invert, and allow to cool upside down on a wire rack (or use legs if your pan has them). Cool for 1 hour before removing from the pan. Use an offset spatula to loosen the outer and center edges. Top with whipped cream, berries, coconut, or mint, or serve with a scoop of ice cream.
Notes
*If it’s a rainy/snowy day or you live in a humid climate, decrease water to ¼ cup.
**If you don't have vanilla bean paste, combine 1 tsp. of vanilla extract with the seeds of ½ a vanilla bean.
-Don't add too much fruit to the top of your cake or it will start to deflate. It's a delicate cake! Trust me.
-Use three bowls to separate eggs. One medium bowl for yolks, one medium bowl for whites, and one small bowl to separate them over. That way if you do get yolk in the small bowl, it only ruins one egg and you don't have to dump the entire bowl of whites out!
STORE Angel Food Cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
For longer storage, wrap the entire cake or individual slices in plastic wrap, followed by aluminum foil. Place in a freezer-safe bag or container and FREEZE for up to 4 months. When ready to serve, thaw at room temperature.
Nutrition
Serving: 14serving | Calories: 144kcal | Carbohydrates: 32g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 127mg | Potassium: 104mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 0.1mg
