Angel Food Cake Recipe
Servings: 12 slices
Calories: 148kcal
This light and airy homemade angel food cake is a real showstopper!
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Equipment
- Kitchen Scale (optional)
- Tube Pan
- Stand Mixer (optional)
- Hand Mixer (optional)
Ingredients
- ⅞ cup all-purpose flour 105 grams
- 2 tablespoons cornstarch 15 grams
- 1½ cups granulated sugar 300 grams, divided
- 12 egg whites 420 grams
- 1½ teaspoons pure vanilla extract 6 grams
- 1½ teaspoons cream of tartar 5 grams
- ½ teaspoon kosher salt
Instructions
- Move the top oven rack to the lowest position. Preheat oven to 350°F. A tube pan with removable bottom works best for this recipe. Do not grease or spray the pan.
- In a medium bowl, sift together the flour, cornstarch, and ¾ cup of the sugar. Set aside the extra sugar and the sifted ingredients.⅞ cup all-purpose flour, 2 tablespoons cornstarch, 1½ cups granulated sugar
- In a large bowl, using a hand or stand mixer, beat the egg whites, cream of tartar, vanilla, and salt on a high speed until soft peaks have been reached.12 egg whites, 1½ teaspoons pure vanilla extract, 1½ teaspoons cream of tartar, ½ teaspoon kosher salt
- At this point, slowly add the remaining sugar to the egg mixture while continuously beating into stiff peaks.1½ cups granulated sugar
- Once the egg whites have reached a stiff peak, use a spoon or spatula to gently fold the dry ingredients into the eggs just until blended.
- Pour the batter into the ungreased tube pan. Bake for 40-45 minutes, just until the top is browned, completely dry, and has started to crack.
- Once done baking, immediately take the pan out of the oven and turn it upside on top of a bottle to prevent the cake from collapsing. Cool upside down for 1 hour before removing from pan. Once cooled, to remove the cake, slide a knife along the edges of the pan until it has been released.
Video
Notes
- Make sure the eggs are beaten into stiff peaks so that the cake holds its shape when it is baked.
- Don't let any egg yolk get into the egg whites. The yolk can prevent the whites from forming peaks as they contain fat.
- Carefully fold the dry ingredients into the egg whites to keep as much air in the batter as possible.
- Don't use a bundt pan for this recipe. The angel food cake needs the structure of a tube pan to keep it together.
- A stand mixer will work best to beat into peaks, and more quickly, but a hand mixer will work as well. A hand mixer will double the time it takes to reach peaks.
Nutrition
Serving: 1slice | Calories: 148kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Calcium: 4mg | Iron: 1mg