Homemade Angel Food Cake
The ultimate light and fluffy dessert, Homemade Angel Food Cake is a treat that satisfies your sweet cravings without the guilt. Perfectly airy and versatile, it pairs beautifully with fresh fruits or creamy toppings. This cake is not just a dessert; it's a delightful experience waiting to happen!
Equipment
- Mixing Bowl
- Baking Sheet
- Blender
- Frying Pan
- Oven
Ingredients
- 1 ¼ cups Cake Flour
- ½ cups Granulated Sugar
- 1 ½ cups Egg Whites about 12
- ¼ teaspoons Salt
- 1 ¼ teaspoons Cream of Tartar
- ¼ teaspoon Clear Vanilla
- 1 teaspoon Almond Extract
- 1 ⅓ cups Granulated Sugar
Instructions
- Preheat your oven to 375 degrees Fahrenheit. This ensures your cake bakes evenly and rises beautifully.
- Sift together the cake flour and ½ cup of granulated sugar four times. This step is crucial as it aerates the flour and ensures even distribution of sugar.
- In a large metal bowl, combine the egg whites, salt, cream of tartar, clear vanilla, and almond extract. Use a wire whip to beat until soft peaks form. You'll know you're there when the mixture holds its shape but still appears glossy.
- Gradually add the remaining 1 ⅓ cups of granulated sugar in 4 additions (about ⅓ cup at a time). Beat until blended after each addition. Remember, don’t scrape the sides of the bowl!
- Once your meringue is glossy and thick, gently fold in the flour mixture. Do this in 4 additions, using a large metal spoon to carefully fold. Turn the bowl as you mix to maintain the volume.
- Pour the batter into an ungreased 10-inch tube pan. Avoid scraping the bowl with the spoon; let the batter flow out to keep it light.
- Using a metal spatula, gently cut through the batter to eliminate any air pockets. This step ensures a uniform bake.
- Bake in your preheated oven for 30 to 35 minutes. Look for a golden top and a cake that springs back when lightly pressed.
- Once baked, let the cake cool upside down in the pan. This prevents it from collapsing as it cools, preserving that lovely height.
Notes
To maintain freshness, wrap the cake in plastic wrap or store in an airtight container to prevent it from drying out.