This light and airy Homemade Angel Food Cake is perfectly sweet, soft, and fluffy — a classic dessert that melts in your mouth. Serve it with fresh berries, whipped cream, or a drizzle of lemon glaze for a heavenly treat!
Ingredients
- 1 cup cake flour (or all-purpose flour sifted and then measured)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor)
Instructions
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Preheat Oven:
- Preheat oven to 350°F (175°C).
- Make sure your angel food cake pan (tube pan) is clean and ungreased — the batter needs to cling to the sides to rise properly.
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Sift Dry Ingredients:
- In a medium bowl, sift together the flour and ½ cup sugar.
- Repeat the sifting process three times for a lighter texture.
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Beat Egg Whites:
- In a large mixing bowl, beat the egg whites on medium speed until frothy.
- Add cream of tartar and salt, then increase to high speed.
- Gradually add the remaining 1 cup sugar, two tablespoons at a time, until stiff, glossy peaks form.
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Add Flavorings:
- Gently fold in vanilla and almond extract using a spatula.
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Fold in Dry Ingredients:
- Sift about ¼ of the flour mixture over the beaten egg whites.
- Gently fold (do not stir) using a rubber spatula.
- Repeat until all flour is incorporated — keep it airy!
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Bake:
- Spoon the batter into the tube pan, smoothing the top lightly.
- Bake for 35–40 minutes, or until the top springs back when touched and a skewer comes out clean.
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Cool Upside Down:
- Immediately invert the pan (place over a bottle neck or use the pan’s built-in legs).
- Cool completely — about 1–2 hours — before loosening with a knife and removing from the pan.
Serving Ideas
- Serve with fresh berries and whipped cream.
- Drizzle with lemon glaze or chocolate sauce.
- Perfect with a warm cup of coffee or tea.
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