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Fluffy Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 83 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert that’s perfect for any occasion. Made with egg whites, cake flour, and a touch of vanilla and almond extracts, this cake is baked to perfection and cooled upside down for the best texture and rise. Serve it with whipped cream and fresh berries or fruit sauces for a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 1½ cups powdered sugar
  • 1 cup cake flour
  • ¼ teaspoon kosher salt

Wet Ingredients

  • 1½ cups egg whites (from about 11-12 large eggs)
  • 1½ teaspoons cream of tartar
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract

Instructions

  1. Preheat Oven and Prepare Dry Ingredients: Move the oven rack to the lowest position and preheat the oven to 375° F. In a small bowl, whisk together the powdered sugar and cake flour; set aside.
  2. Beat Egg Whites: In the bowl of a stand mixer, beat the egg whites and cream of tartar on medium speed until foamy. Ensure the bowl and beaters are very clean and dry, with no traces of egg yolk or grease, as these can prevent the egg whites from whipping properly.
  3. Add Sugar and Extracts: Gradually beat in the granulated sugar on high speed, 2 tablespoons at a time. Add the vanilla extract, almond extract, and kosher salt with the last addition of sugar. Continue beating until soft peaks that are slightly stiffened and glossy form, creating a smooth meringue.
  4. Fold in Dry Ingredients: Sprinkle the powdered sugar-flour mixture over the meringue, about ¼ cup at a time. Gently fold it in until fully incorporated, being careful not to overfold to preserve the airy texture.
  5. Transfer to Pan and Bake: Pour the batter into an ungreased 10″ x 4″ tube pan. Use a butter knife to gently cut through the batter to even it out. Bake for 30 to 35 minutes or until cracks on the cake’s surface feel dry and the top springs back when lightly touched.
  6. Cool Upside Down: Immediately invert the pan onto the neck of a bottle or metal funnel and let it hang for about 2 hours or until completely cool. This prevents the cake from collapsing and helps maintain its fluffy texture.
  7. Remove from Pan and Serve: Turn the pan right side up and gently run a thin knife around the cake’s edges to loosen it. Remove the cake from the pan carefully. Serve with whipped cream and your choice of raspberry sauce, rhubarb sauce, or fresh berries for an elegant dessert.

Notes

  • This recipe is adapted slightly from Betty Crocker’s 40th Anniversary Edition Cookbook.
  • Ensure no grease or egg yolks contaminate the egg whites to achieve the best volume in your meringue.
  • Do not grease the pan; the cake needs to cling to the pan to rise properly.
  • Cooling the cake upside down is essential to maintain its fluffy texture and prevent collapse.
  • Overfolding the batter after adding flour can deflate the egg whites and result in a dense cake.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 120
  • Sugar: 18g
  • Sodium: 70mg
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 0.3g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/fluffy-angel-food-cake-recipe/