Description
This Bakery Angel Food Cake recipe delivers a light, airy, and fluffy cake perfect for any occasion. Made with simple ingredients like egg whites, superfine sugar, cake flour, and a hint of vanilla and almond extract, this cake boasts a delicate texture and subtle flavors. Baking in an ungreased tube pan and cooling upside down ensures the classic tall and spongy structure of angel food cake. Ideal as a dessert or a sweet snack, it’s a classic treat that never goes out of style.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups granulated sugar
- 1/4 tsp salt
- 1 cup cake flour, sifted
Wet Ingredients
- 12 large egg whites, room temperature
- 1/3 cup warm water
- 1 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 1 1/2 tsp cream of tartar
Instructions
- Prepare the Sugar and Dry Ingredients: Preheat your oven to 350°F (175°C). Using a food processor, spin the granulated sugar for about 2 minutes to create superfine sugar. Sift half of this superfine sugar along with the salt and sifted cake flour. Set aside the remaining superfine sugar for later use. This process prevents lumps and ensures a light, airy cake texture.
- Whip the Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, combine the room-temperature egg whites, warm water, vanilla extract, almond extract if using, and cream of tartar. Mix on low speed for about 1 minute to gently blend the ingredients before increasing speed to build volume.
- Add Sugar and Beat to Medium Peaks: Gradually sift in the reserved superfine sugar while beating continuously at medium speed. Continue beating until medium peaks form—meringue should hold its shape but not be stiff. Adding sugar slowly helps achieve a smooth, stable foam.
- Fold in Flour Mixture: Sift a portion of the flour, salt, and sugar mixture over the meringue. Gently fold it in using a spatula, taking care not to deflate the foam. Repeat in several additions until all flour mixture is incorporated and the batter is smooth and airy.
- Transfer and Bake: Spoon the batter carefully into an ungreased tube pan, smoothing the top. Bake at 350°F (175°C) for 35 minutes. Check for doneness by inserting a wooden skewer halfway between the inner and outer walls; it should come out dry when the cake is ready.
- Cool the Cake: Cool the cake upside down on a cooling rack for at least one hour before removing it from the pan. This prevents collapse and preserves the fluffy texture. The cake tastes best when completely cooled and is easier to handle.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipping.
- Do not grease the pan, as the batter needs to cling to the sides to rise properly.
- Use superfine sugar or process granulated sugar to superfine to improve meringue stability.
- Folding the flour mixture gently prevents deflating the delicate meringue structure.
- Cooling the cake upside down is crucial to maintain its height and prevent collapsing.
- Optional almond extract adds a subtle nutty flavor but can be omitted for a more classic vanilla taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 110
- Sugar: 18g
- Sodium: 105mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: angel food cake, airy cake, light dessert, egg white cake, fluffy cake, classic cake
