Wonderful Angel Food Cake
Light, airy, and simply irresistible, this Wonderful Angel Food Cake is the dessert of your dreams—a perfect combination of classic sweetness and a delicate texture that almost melts in your mouth. Made with 12 fluffy egg whites, carefully sifted cake flour, and a subtle hint of vanilla (or almond for an extra twist), this cake rises to perfection without a hint of fat or butter. The secret to its cloud-like consistency lies in gently folding the ingredients and cooling it inverted to maintain its lofty height. Ready in just about an hour, this stunning angel food cake is an excellent centerpiece for any celebration or a delightful everyday treat. Serve it plain for a wholesome experience or elevate it with whipped cream, fresh berries, or a sprinkle of powdered sugar. Perfectly satisfying and guilt-free, this dessert is your go-to recipe for light and delightful indulgence.
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Ingredients
- 12 pieces Large egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Position an oven rack in the lower third of the oven, ensuring there will be enough space for the cake to rise.
Step 2
Sift the cake flour and 3/4 cup of the granulated sugar together into a medium mixing bowl. Repeat the sifting process two more times to aerate and evenly combine the ingredients. Set aside.
Step 3
In a large, spotlessly clean mixing bowl, add the egg whites. Use a stand mixer or hand mixer with a whisk attachment to beat the egg whites on medium-high speed until frothy.
Step 4
Add the cream of tartar and salt to the frothy egg whites, then continue beating until soft peaks form.
Step 5
Gradually add the remaining 3/4 cup of sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until they form stiff, glossy peaks. Do not overbeat the mixture, as it may collapse.
Step 6
Gently fold in the vanilla extract and almond extract (if using) with a spatula, taking care not to deflate the egg whites.
Step 7
In small batches, gently sift the flour mixture over the beaten egg whites. Use a spatula or whisk to fold the flour mixture in, working to maintain the airiness of the batter.
Step 8
Carefully pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top with a spatula. Give the pan a few gentle taps on the countertop to remove any large air bubbles.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and the top springs back when lightly touched.
Step 10
Remove the cake from the oven and immediately invert the pan onto a heatproof bottle or metal funnel to cool completely. This prevents the cake from collapsing as it cools.
Step 11
Once the cake is completely cool, run a thin knife around the edges of the pan to release the cake. Carefully remove it from the pan and transfer to a serving plate.
Step 12
Slice and serve plain, or garnish with fresh berries, whipped cream, or a dusting of powdered sugar for an extra treat. Enjoy!
Nutrition Facts
| Serving size | (835.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1836.5 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1255.4mg | 0% |
| Total Carbohydrate 402.0g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 304.1g | |
| Protein 55.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 44.0mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1537.8mg | 0% |
Source of Calories