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Angel Food Cake

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This classic angel food cake is light, fluffy, and delicately sweet with a subtle vanilla flavor. Naturally low in fat and dairy-free, it’s the perfect crowd-pleasing dessert for any occasion.

Ingredients

Scale
  • 12 large egg whites, room temperature
  • 1 1/2 cups (300g) granulated sugar, divided
  • 1 cup (120g) cake flour, sifted
  • 1 1/2 teaspoons (6g) cream of tartar
  • 1/4 teaspoon (1.5g) salt
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/4 teaspoon (1ml) almond extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Ensure your 10-inch tube pan is clean and ungreased.
  2. In a bowl, combine 1 cup (120g) cake flour and 3/4 cup (150g) of the sugar. Sift together three times for a fine texture.
  3. Place 12 large egg whites in a large, grease-free bowl. Add cream of tartar and salt. Beat on medium speed until soft peaks form (about 2-3 minutes).
  4. With the mixer running, gradually add the remaining 3/4 cup (150g) sugar, 1-2 tablespoons at a time. Beat until glossy, stiff peaks form. Do not overbeat.
  5. Add vanilla extract and almond extract (if using). Beat just until combined.
  6. Sprinkle 1/4 of the sifted flour-sugar mixture over the egg whites. Gently fold with a rubber spatula. Repeat until all dry mixture is incorporated, folding gently to avoid deflating the batter.
  7. Spoon the batter into the tube pan. Smooth the top with an offset spatula. Run a thin knife through the batter to remove air pockets.
  8. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted in the center should come out clean.
  9. Immediately invert the pan and let the cake cool completely, about 1 1/2 hours. If your pan doesn’t have feet, balance the center on a bottle.
  10. Once cool, run a thin knife around the edges and center tube to loosen the cake. Gently lift it out, then run the knife along the bottom to release.

Notes

Use room-temperature egg whites for best volume. Ensure all equipment is grease-free. Sift flour and sugar multiple times for a fine crumb. Do not grease the pan. Cool the cake upside down to prevent collapse. For gluten-free, substitute a finely-milled gluten-free flour blend. Almond extract is optional but adds a lovely aroma.

Nutrition

Keywords: angel food cake, classic dessert, light cake, fat-free cake, dairy-free dessert, easy cake, vanilla cake, party dessert, spring dessert, fluffy cake

Find it online: https://jodierecipes.com/angel-food-cake-recipe-best-light-and-fluffy-classic-dessert/