Description
This Angel Food Cake is a simple, fluffy delight made with key ingredients like egg whites and sugar. Perfect for dessert lovers, it’s light, airy, and oh-so-delicious for any occasion!
Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1 cup cake flour
- 1/4 tsp salt
- 12 ounces or 12 large egg whites, room temperature
- 1 tsp cream of tartar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Process the sugar in a food processor or blender for 1 minute.
- Sift the sugar into a bowl with a fine mesh sieve, discarding clumps.
- Pour the sugar back into the processor and sift into the bowl again, discarding clumps.
- Add flour and salt to the processor and pulse 15 times, then sift into a separate bowl and return to the processor, sifting again after discarding clumps.
- In a large bowl or stand mixer, beat egg whites and cream of tartar at medium speed until foamy.
- Gradually add 3/4 cup of sugar, one tablespoon at a time.
- Stir in the vanilla extract and continue beating until stiff peaks form.
- Gently fold the flour mixture into the egg whites a third at a time without overmixing.
- Spoon the batter into an ungreased angel food cake pan and smooth the top.
- Invert the pan immediately after baking and let cool for about 2 hours.
- Loosen the cake edges with a thin icing spatula or knife and remove it from the pan.
- Serve slices with whipped cream, raspberry sauce, and mint if desired.
Notes
Make sure your egg whites are at room temperature for the best volume.
Use an ungreased pan to allow the cake to rise properly during baking.
Be gentle when folding the flour mixture to keep the batter airy.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 12g
- Sodium: 70mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg