Description
Light and fluffy Angel Food Cake that is perfect for any occasion.
Ingredients
Scale
- 1 cup cake flour, sifted
- 1 ½ cups granulated sugar, divided
- ¼ teaspoon salt
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the cake flour, ¾ cup of the granulated sugar, and salt until well combined. Set aside.
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the remaining ¾ cup of granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
- Mix in the vanilla extract and almond extract, if using.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the egg whites.
- Pour the batter into an ungreased 10-inch tube pan.
- Smooth the top with a spatula and run a knife through the batter to remove any air bubbles.
- Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched.
- Remove the cake from the oven and invert the pan onto a cooling rack.
- Allow the cake to cool completely in the pan upside down, about 1-2 hours.
- Once cooled, run a knife around the edges to loosen the cake and carefully remove it from the pan.
- Slice and serve plain or with fresh fruit and whipped cream.
Notes
- For a richer flavor, try adding a tablespoon of lemon zest to the batter.
- You can also substitute half of the cake flour with almond flour for a nutty twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 24g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg