Angel Food Cake
This angel food cake recipe was made in honor of my best friend because it is her favorite cake, ever! It’s super light, fluffy, yet not-too-sweet. It’s quite simple to make and pairs well with my strawberry whipped cream and macerated strawberries.
Servings: 10 servings
Calories: 245kcal
Equipment
- small mixing bowl for the dry ingredients
- Stand mixer fitted with whisk attachment
- angel food cake pan very important so you can cool the cake in the pan upside down! otherwise, the cake will deflate
Ingredients
Angel Food Cake:
- 12 medium egg whites
- 2 teaspoons cream of tartar
- 1 ½ cup granulated sugar
- 1 tablespoon vanilla paste or extract
- 1 ¼ cup all-purpose flour
- ¼ teaspoon fine sea salt
Optional Toppings:
- powdered sugar
- strawberry whipped cream
- macerated strawberries
- lemon curd
Instructions
Prepare:
- Preheat oven to 325°F. Set aside an ungreased and unlined angel food cake pan. Note: This pan is necessary to use because it has small prongs on the rim. The prongs allow you to invert the pan while the cake cools, which is essential to prevent it from collapsing. Do not grease the pan; the batter needs to cling onto the pan as it bakes to rise properly.
Make angel food cake batter:
- In a small mixing bowl, stir together 1 ¼ cup all-purpose flour and ¼ teaspoon fine sea salt. Set dry ingredients aside.
- In a stand mixer fitted with the whisk attachment, whisk 12 medium egg whites on medium speed until frothy, about 2-3 minutes. Add in 2 teaspoons cream of tartar.
- While mixing on medium speed, gradually stream in the 1 ½ cup granulated sugar, about a tablespoon at a time. Once all of the sugar is added, continue mixing on medium-high until the egg whites form glossy, soft peaks, about 5-7 minutes.
- Whisk in 1 tablespoon vanilla.
- Sift in 1/3 of the dry ingredients at a time, very gently folding it in using a silicone spatula. Do not want to overwork this mixture or else it will deflate.
Bake and serve:
- *Make sure not to open the oven while it is baking, or else the cake may deflate!Transfer batter to angel food cake pan. Bake for 40-45 minutes, or until the top springs back when gently poked and a toothpick inserted in the cake comes out clean.
- Remove pan from oven and let fully cool upside down, about 2-3 hours. This will help prevent the cake from deflating.
- Once fully cooled, turn pan right side up. Run an offset spatula along the edges and around the center tube to gently loosen the cake from the pan. Remove cake and enjoy. Optionally serve with powdered sugar, strawberry whipped cream, macerated strawberries, lemon curd, etc.
Video
Notes
Storage Instructions:
Angel food cake is best enjoyed the day it is made. However, you can cover the fully cooled cake (whole or in individual slices) in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
You can plastic wrap the cake (whole or individual slices) and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1 serving | Calories: 245kcal | Carbohydrates: 53g | Protein: 6g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 119mg | Potassium: 78mg | Fiber: 1g | Sugar: 38g | Vitamin A: 0.3IU | Calcium: 5mg | Iron: 1mg
