Angel Food Cake

Carolyn

This angel food cake recipe is light as air and perfectly sweet! And it's surprisingly simple to make with a few essential tips. This classic cake is just 6 ingredients with 15 minutes of hands-on time.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 153 kcal

Equipment

Stand mixer with the whisk attachment
angel food cake pan

Ingredients

1½ cups fresh egg whites (about 11 eggs), see note 1
1 cup cake flour or all-purpose flour
1½ cups fine sugar see note 2
1½ teaspoons cream of tartar
2 teaspoons vanilla extract
½ teaspoon kosher salt

Instructions

Preheat your oven to 350°F. Make sure your angel food cake pan is clean and ungreased.
Separate the egg whites from the yolks and save the egg yolks for another recipe. Make sure you don't get any yolk in the whites while you separate them!
Sift ¾ cup of the sugar and the flour at least two times. Set aside.
In the bowl of a stand mixer with the whisk attachment, beat the egg whites, cream of tartar, and salt until frothy on medium speed.
While beating the egg whites, gradually add the remaining ¾ cup of sugar, a tablespoon at a time. Add the vanilla extract.
Beat the egg whites until stiff peaks form. Use a spatula to fold in a third of the flour mixture at a time. Be careful not to overmix and deflate the egg whites., but make sure all the flour is incorporated.
Pour the batter into the angel food cake pan. Smooth the top with a spatula.
Bake for 40 to 45 minutes or until the top is golden brown and a toothpick comes out clean.
Remove the cake from the oven and immediately invert the pan onto a bottle or a raised surface. Allow the cake to cool completely in this position.
Run a knife around the edges and center tube to loosen the cake. Gently remove it from the pan. Slice with a serrated knife for best results. Serve with whipped cream and strawberries.

Notes

Note 1: Eggs vary a lot in size, even when they're all labeled the same size. For this reason, I measured the egg whites in a liquid measuring cup. Roughly 11 eggs equaled 1 ½ cups.

Note 2: Fine sugar (like caster sugar) dissolves easier than regular sugar, creating a lighter batter that won't deflate. If you only have granulated sugar, pulse it in a food processor for a few seconds to make it finer.

Nutrition

Calories: 153kcalCarbohydrates: 33gProtein: 5gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 148mgPotassium: 123mgFiber: 0.3gSugar: 25gVitamin A: 0.2IUCalcium: 4mgIron: 0.1mg

Keyword angel food cake