Chrissy's Angel Food Cake
Light, airy, and irresistibly tender, Chrissy's Angel Food Cake is the ultimate dessert for any occasion. This classic recipe relies on 12 whipped egg whites, a touch of almond and vanilla extracts, and carefully sifted cake flour to achieve its signature cloud-like texture. A gentle folding technique and an ungreased pan ensure the cake rises to perfection, while cooling it upside down prevents any collapse. Perfectly golden on the outside and delicately sweet, this cake is a showstopper dusted with powdered sugar and paired with fresh berries or whipped cream. With just 20 minutes of prep and 40 minutes of baking, this elegant treat is easier to make than you’d think—and it’s sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 count large egg whites
- 1.5 cups granulated sugar
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
- 0.5 teaspoons almond extract
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (optional, for dusting)
- 1 cup fresh berries (optional, for serving)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure that your angel food cake pan is clean and dry, as grease can prevent the cake from rising properly. Do not grease your pan.
Step 2
Separate the egg whites from the yolks, ensuring there is no trace of yolk in the whites. Allow the egg whites to sit at room temperature for about 30 minutes before starting the recipe.
Step 3
In a food processor or blender, pulse the granulated sugar for about 30 seconds to make it super fine. Set aside 1 cup of this sugar and reserve 1/2 cup for later use.
Step 4
In a medium bowl, sift together the cake flour and the reserved 1/2 cup of super fine sugar. Sift this mixture three times to ensure it is aerated and lump-free. Set aside.
Step 5
In a large, immaculately clean mixing bowl (preferably stainless steel or glass), use a stand mixer or hand mixer on medium speed to beat the egg whites until foamy.
Step 6
Add cream of tartar and salt to the egg whites and increase the mixer speed to medium-high. Beat until soft peaks form.
Step 7
Gradually add the reserved 1 cup of super fine sugar, 2 tablespoons at a time, and continue beating the egg whites until stiff, glossy peaks form. Take care not to overbeat or the mixture may collapse.
Step 8
Gently fold in the vanilla extract and almond extract using a spatula. Be careful not to deflate the egg whites.
Step 9
Sift the flour-sugar mixture over the beaten egg whites in small batches, gently folding after each addition. Use a spatula to make broad, sweeping folds, ensuring the mixture is well combined but not deflated.
Step 10
Spoon the batter into the ungreased angel food cake pan. Use a spatula to smooth the top and eliminate any large air pockets by running a knife or offset spatula through the batter.
Step 11
Bake the cake on the center rack of the preheated oven for 35 to 40 minutes, or until the top is golden brown and springs back when lightly pressed.
Step 12
Immediately invert the cake pan onto a bottle or cooling rack to cool upside down. This prevents the cake from collapsing as it cools. Let the cake cool completely, about 2 hours.
Step 13
Once cooled, run a knife around the edges of the pan to loosen the cake. Turn the cake out onto a serving plate.
Step 14
Dust with powdered sugar, if desired, and serve with fresh berries or whipped cream for a delightful finishing touch.
Nutrition Facts
| Serving size | (1090.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2038.4 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1258.8mg | 0% |
| Total Carbohydrate 451.8g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 341.3g | |
| Protein 57.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.2mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 1892.5mg | 0% |
Source of Calories