Description
A light and fluffy Angel Food Cake that is perfect for any occasion, served best with fresh berries or a drizzle of chocolate sauce.
Ingredients
Scale
- 12 large egg whites
- 1 cup granulated sugar (plus extra for dusting)
- 1 cup cake flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) using an ungreased tube pan.
- Prepare the pan by ensuring it is ungreased to allow the batter to cling.
- Sift together the cake flour and 3/4 cup of granulated sugar in a medium bowl.
- In a large mixing bowl, beat the egg whites until frothy, then add cream of tartar and salt, and beat until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar while beating until stiff peaks form, then mix in the vanilla extract.
- Gently fold the sifted flour and sugar mixture into the egg whites without deflating them.
- Pour the batter into the prepared tube pan and smooth the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool the cake by inverting the pan onto a wire rack.
- Once cool, run a knife around the edges to loosen and remove the cake from the pan.
Notes
- Store in an airtight container at room temperature for freshness.
- Best enjoyed within a few days.
- For a vegan option, use aquafaba instead of egg whites.
- For gluten-free, substitute cake flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 70
- Sugar: 10g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Angel Food Cake, dessert, light cake, fluffy cake, American dessert