Classic Angel Food Cake Recipe
Light, fluffy, cloud-like classic angel food cake. This stunning cake only takes a few simple ingredients to make!
Servings: 14 servings
Calories: 145kcal
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 wrack to the center of the oven. Preheat oven to 350 degrees.
- 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 (or a really large mixing bowl with a hand mixer) whisk together the egg whites, water, vanilla bean paste, and cream of tartar until foamy, about 2 minutes on low. Turn speed up to medium, slowly add the remaining half of the 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 top to evenly dust the egg white mixture. Using a spatula gently fold the flour into egg white mixture. Repeat until all of the flour mixture has been incorporated.
- Spoon the batter evenly into an ungreased angel food cake pan. YES, UNGREASED. Place in the oven and bake for 35-45 minutes. Place a piece of foil over top around to 35 minute mark if the top is getting too dark. A cake tester inserted into the center of the cake should come out with just a few moist crumbs. When the cake is done, remove from the oven and invert or flip and allow to cool upside down on a wire rack (or use legs if your pan has them). Allow to cool for 1 hour before removing from the pan. I used an offset spatula to loosen the outer and center edges. Top with homemade 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 1/4 cup.
**If you don't have vanilla bean paste, combine 1 tsp. of vanilla extract with the seeds of 1/2 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!
**If you don't have vanilla bean paste, combine 1 tsp. of vanilla extract with the seeds of 1/2 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!
Nutrition
Serving: 14serving | Calories: 145kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Calcium: 3mg | Iron: 1mg