Description
Heavenly Angel Food Cake delights dessert enthusiasts with its cloud-like texture and delicate sweetness. Airy and light, this classic treat promises pure indulgence that will satisfy sweet cravings and transport taste buds to dessert paradise.
Ingredients
Scale
Main Ingredients:
- 12 large egg whites (room temperature)
- 1 ½ cups (300 grams / 10.6 ounces) granulated sugar (divided)
- 1 cup (120 grams / 4.2 ounces) cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
Stabilizing and Flavoring Ingredients:
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Prepare the oven environment by positioning a rack in the center and heating to 350F (175C). Ensure an ungreased tube pan is ready for baking.
- Create a precise flour mixture by meticulously sifting cake flour with half the granulated sugar. Repeat the sifting process two additional times to achieve an ultra-fine, uniform consistency, then set the blend aside.
- Separate egg whites carefully, allowing them to reach room temperature for optimal volume and stability. Transfer whites to a spacious, immaculately clean mixing bowl, ensuring no trace of yolk remains.
- Incorporate cream of tartar and salt into the egg whites, initiating whipping at medium speed until soft peaks form and the mixture appears foamy and slightly opaque.
- Gradually introduce the remaining granulated sugar while continuously whipping, increasing speed to high. Continue beating until whites transform into glossy, stiff peaks that hold their shape without collapsing.
- Gently fold the sifted flour-sugar mixture into the whipped egg whites using a delicate, sweeping motion. Proceed with utmost care to maintain the airiness of the meringue, stopping when no visible flour streaks remain.
- Transfer the delicate batter into the ungreased tube pan, using a spatula to distribute evenly and eliminate potential air pockets. Smooth the surface with gentle, deliberate strokes.
- Position the pan in the preheated oven and bake for approximately 35-40 minutes, monitoring until the top becomes golden and springs back when lightly touched.
- Immediately invert the pan upon removal from the oven, allowing the cake to cool completely suspended in the air. This crucial step prevents deflation and maintains the cake’s distinctive height and texture.
- Once thoroughly cooled, carefully run a thin knife around the pan’s edges to release the cake. Slice and serve, revealing the cake’s ethereal, cloud-like interior.
Notes
- Opt for cake flour with low protein content to ensure a lighter, more delicate cake texture that practically melts in your mouth.
- Avoid greasing the pan, as angel food cake needs to cling to the sides to rise properly and create its signature airy structure.
- Use room temperature egg whites for maximum volume and easier whipping, which helps create the signature cloudlike consistency of angel food cake.
- Consider using a stand mixer with a whisk attachment to achieve those perfect stiff, glossy peaks that give the cake its remarkable height and softness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 130
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg