Angel Food Cake
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!
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!
