For best results, use fresh, room-temperature egg whites. Older egg whites tend to whip up better. Sifting the flour mixture multiple times (5-6 times) is crucial for creating a light and airy cake. Be gentle when folding the flour mixture into the egg whites to avoid deflating them. Do not grease the tube pan! The cake needs to cling to the sides to rise properly. Inverting the cake immediately after baking is essential to prevent it from collapsing. If you don't have a tube pan with a removable bottom, you can line the bottom of a regular tube pan with parchment paper, but leave the sides ungreased. Angel food cake is best served the same day it is baked.
Syd's Angel Food Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS1.2K
Embark on a culinary journey to create an ethereal Angel Food Cake, a homemade delight that transcends the ordinary. Unlike its commercially produced counterparts, this cake boasts a moist, delicate crumb that will melt in your mouth. The secret lies in the careful preparation and the quality of ingredients, resulting in a cloud-like confection perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Fiber0 g
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Protein3 g
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Sodium75 mg
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Sugar22 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large, clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. (3 minutes)
02 Step
Recipe View Gradually add the cream of tartar, vanilla extract, and almond extract, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat. (2 minutes)
03 Step
Recipe View In a separate bowl, sift together the cake flour, sugar, and salt. Sifting multiple times ensures a light and airy texture. (5 minutes)
04 Step
Recipe View Gently fold the flour mixture into the beaten egg whites in three additions, being careful not to deflate the egg whites. Use a light hand and a folding motion to incorporate the flour until just combined. (5 minutes)
05 Step
Recipe View Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Do not grease the pan, as the cake needs to cling to the sides to rise properly. (1 minute)
06 Step
Recipe View Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165 degrees C). (1 minute)
07 Step
Recipe View Bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. (60 minutes)
08 Step
Recipe View Immediately invert the tube pan onto a wire rack and let the cake cool completely to room temperature before removing from the pan. This prevents the cake from collapsing. (60 minutes)
09 Step
Recipe View Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake. Gently remove the cake from the pan.
10 Step
Recipe View Garnish with fresh berries, whipped cream, or a dusting of powdered sugar before serving.
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Elenora Kling
Jan 31, 2024The tip about inverting the cake is genius! My cake came out perfectly every time.
Denis Bartell
Nov 11, 2023I love the addition of almond extract – it adds a subtle but delicious flavor.
Sasha Zieme
Jun 25, 2023The instructions are so clear and easy to follow, even for a beginner baker like me.
Lenore Mcglynn
May 7, 2023This is now my go-to angel food cake recipe. Thank you for sharing!
Brionna Hackett
Apr 21, 2023This recipe is a game-changer! My angel food cake has never been so light and fluffy.