This Angel Food Cake is pristine white on the inside with a delicious light brown crumb surrounding the outside of the cake. A heavenly cake that pairs perfectly with strawberries!
Angel Food cake is a type of sponge cake, made with cake flour, egg whites and sugar. It’s low in fat and very white in color because there is no butter, egg yolks or fat. However, although this cake lacks fat, it doesn’t lack flavor or texture! The unique texture of this cake comes from whipping the egg whites into soft peaks thus rendering a very light, heavenly cake!
For this cake I used both confectioners sugar and granulated sugar. Some recipes just call for granulated sugar but I like using both. In addition, I used both pure vanilla extract and almond extract. The use of almond extract gives this cake a warm, toasty and nutty flavor. If you don’t like this flavor, no worries, just leave it out! I enjoy the complexity of both extracts, whereas my daughters like it without almond extract and Jim likes it both ways!
Whatever way you like it, go for it! Are you ready? Let’s get started…
Angel Food Cake-Ingredients
Salt, confectioners sugar, cake flour, granulated sugar, pure vanilla extract, almond extract, egg whites, and cream of tartar.
Instructions
Preheat oven to 350 degrees. Sift powdered sugar, cake flour and salt. Set aside.
Using a hand mixer, beat egg whites on medium-low speed until foamy. Add cream of tartar.
Continue to beat on medium-high until egg whites start to form peaks. Gradually add in sugar slowly.
Continue to beat until soft peaks form.
Add pure vanilla extract and almond extract. Beat until combined.
Using a rubber spatula, gently fold in the sifted ingredients, about 1/4 cup at a time.
Repeat until all of the ingredients have been added.
Pour the batter into an ungreased tube pan. (Do not grease the pan. This cake needs to stick to the sides of the pan while it bakes!) Spread evenly. Run a knife in the batter to remove any air pockets. Start around the outer edge working your way inward and around the tube.
Bake the cake until lightly golden on the top and an inserted a toothpick in the center of the cake comes out clean, about 35 minutes.
Remove cake from the oven and let cool upside down for about 1-2 hours.
Once cooled, run a flat knife around the outer and inner edges of the tube pan to help loosen the cake. Invert the cake onto a plate and remove the outer layer of the pan. To remove the tube of the pan, run the knife along the bottom of the pan. Once loosened, remove the tube.
Dust with confectioners sugar (powdered sugar) if desired. Use a serrated knife to slice the cake. Do not use a regular knife as it will smash down your cake.
Serve plain, with fruit, whipped cream, ice cream or other desired toppings. Enjoy!
For other delicious cakes try my:
Chocolate Chip Cookie Bundt Cake
Irresistibly Delicious Italian Cream Cake
Light Lemon Cake with Cream Cheese Frosting
Angel Food Cake
Equipment
- hand mixer
- Sifter
- tube pan
Ingredients
- 1 cup cake flour sifted
- 1 1/4 cup confectioners sugar sifted
- 1/4 tsp salt
- 1 1/2 cups egg whites about 10-12
- 1 cup granulated sugar
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract optional
Instructions
- Preheat oven to 350 degrees.
- Sift confectioners sugar, cake flour and salt. Set aside.
- Using a hand mixer, beat egg whites on medium-low speed until foamy. Add cream of tartar.
- Continue to beat on medium-high until egg whites start to form peaks. Gradually add in sugar slowly and continue to beat until soft peaks form.
- Add pure vanilla extract and almond extract. Beat until combined.
- Using a rubber spatula, gently fold in the sifted ingredients about 1/4 cup at a time. Repeat until all of the ingredients have been added.
- Pour the batter into an ungreased tube pan. Spread evenly. Run a knife in the batter to remove any air pockets. Start around the outer edge working your way inward and around the tube.
- Bake the cake until lightly golden on the top and an inserted toothpick in the center of the cake comes out clean, about 35 minutes.
- Remove cake from the oven and let cool upside down for about 1-2 hours.
- Once cooled, run a flat knife around the outer and inner edges of the tube pan to help loosen the cake. Invert the cake onto a plate and remove the outer layer of the pan. To remove the tube of the pan, run the knife along the bottom of the pan. Once loosened, remove the tube.
- Dust with confectioners sugar (powdered sugar) if desired. Use a serrated knife to slice the cake. Do not use a regular knife as it will smash down your cake.
- Serve plain, with fruit, whipped cream, ice cream or other desired toppings.
- Enjoy!
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