High Altitude Angel Food Cake with Variations
Elevate your baking game with this fluffy and ethereal High Altitude Angel Food Cake with Variations, a recipe specifically tailored for success at high altitudes. This crowd-pleasing dessert is made with 12 large egg whites and gets its signature airy texture from carefully sifted cake flour and a time-tested folding technique. Add a touch of sophistication with almond and vanilla extracts, or try the included variations by incorporating zesty lemon or rich cocoa for a unique twist. The recipe also includes expert tips, like using an ungreased tube pan and cooling the cake inverted to ensure the perfect rise and crumb. Ready in just about an hour, this light and versatile cake can be paired with fresh berries, whipped cream, or decadent glazes, making it the ultimate centerpiece for any occasion.
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Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar (divided)
- 1 cup Cake flour
- 0.25 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 1 teaspoon Optional: Lemon zest (for variation)
- 3 tablespoons Optional: Unsweetened cocoa powder (for variation)
Directions
Step 1
Preheat the oven to 375°F (190°C). Select an ungreased 10-inch tube pan with a removable bottom, as greasing can prevent the cake from rising properly.
Step 2
Sift the cake flour and 3/4 cup of granulated sugar together three times. This ensures a light and airy cake structure.
Step 3
In a large bowl, use a stand mixer or hand mixer to beat the egg whites until they are foamy. This step helps build the cake's structure.
Step 4
Add the cream of tartar and salt to the egg whites, beating on medium speed until soft peaks form.
Step 5
Gradually add the remaining 3/4 cup of granulated sugar, about 1 tablespoon at a time, to the egg whites while continuing to beat. This step takes about 3-5 minutes. You should achieve stiff, glossy peaks.
Step 6
Gently fold the vanilla extract, almond extract, and optional lemon zest (if using) into the egg white mixture using a spatula.
Step 7
Sift 1/4 cup of the flour mixture over the egg whites, then gently fold it in. Repeat this process until all the flour mixture is incorporated, being careful not to deflate the batter.
Step 8
If making a chocolate variation, gently sift the cocoa powder over the batter at this stage and fold it in until fully incorporated.
Step 9
Pour the batter evenly into the tube pan, smoothing the top with a spatula. Run a knife through the batter to remove any large air pockets.
Step 10
Bake the cake on the center rack of the oven for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
Step 11
Immediately invert the pan onto a heatproof bottle or funnel to cool. This prevents the cake from collapsing as it cools.
Step 12
Once the cake is completely cool (about 1-2 hours), run a knife around the edges and inner tube of the pan to loosen it. Gently lift the cake out of the pan and transfer to a serving plate.
Step 13
Serve plain, or pair with fresh berries, whipped cream, or your favorite glaze. For a festive touch, drizzle a lemon or chocolate glaze over the top.
Nutrition Facts
| Serving size | (853.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1898.3 |
| Total Fat 3.6g | 0% |
| Saturated Fat 1.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1257.9mg | 0% |
| Total Carbohydrate 419.1g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 304.5g | |
| Protein 57.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 71.3mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 1714.7mg | 0% |
Source of Calories