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Traditional Angel Food Cake Recipe

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★★★★★

4.7 from 102 reviews

This Traditional Angel Food Cake is a light, airy, and sweet dessert made primarily from egg whites and sugar, offering a delicate texture and subtle vanilla flavor. Perfect for those looking for a classic, fluffy cake without the heaviness of butter or yolks, this recipe yields a golden brown, springy cake ideal for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup (120g) King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (298g) granulated sugar, divided
  • 1/2 teaspoon table salt
  • 1 1/2 teaspoons cream of tartar

Wet Ingredients

  • 1 3/4 cups (420g) egg whites, from about 12 large eggs, at room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract or almond extract, or a combination

Instructions

  1. Preheat the oven: Set your oven to 325°F (165°C). Prepare your angel food cake pan by leaving it ungreased and unfloured to allow the batter to climb and form its characteristic texture.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and half of the sugar (3/4 cup or 149g). Set this mixture aside for later incorporation.
  3. Beat egg whites: In a separate large mixing bowl, combine egg whites, salt, and vanilla or almond extract. Beat until frothy, then add cream of tartar. Continue beating until stiff, glossy peaks form, indicating the meringue is ready for sugar addition.
  4. Add remaining sugar: Gradually sprinkle the remaining 3/4 cup (149g) of sugar over the meringue, a few tablespoons at a time, beating gently but thoroughly after each addition to maintain volume and shine.
  5. Fold in dry ingredients: Carefully and gradually fold the reserved flour and sugar mixture into the whipped egg whites, using gentle motions to preserve the airiness of the batter without deflating it.
  6. Transfer and bake: Spoon the batter into the ungreased angel food cake pan, smoothing the top as needed. Bake for 40 to 45 minutes, until the cake is golden brown and springs back lightly when touched.
  7. Cool upside down: Remove the cake from the oven and immediately invert the pan, placing a bottle through the center tube to suspend it and prevent the cake from collapsing. Allow to cool completely for about 1 1/2 hours.
  8. Remove from pan: Once fully cooled, use a knife to loosen the edges of the cake from the pan, then carefully remove the cake to serve or store.
  9. Storage: Keep the angel food cake covered at room temperature for up to a week. For longer storage, freeze the cake well wrapped for up to 3 months.

Notes

  • Do not grease the pan; this is essential for the cake to rise properly.
  • Use room temperature egg whites for best volume and texture.
  • Folding the dry ingredients carefully is critical to retain airiness.
  • Cooling the cake upside down sets its structure and prevents collapse.
  • The cream of tartar stabilizes the egg whites and ensures a fluffy texture.
  • Variations of flavor can be made using almond extract or a combination with vanilla.
  • Use a proper angel food cake pan with a center tube for best results.

Keywords: angel food cake, light cake, egg white cake, classic dessert, airy cake, vanilla cake

Find it online: https://dinewithdylan.com/traditional-angel-food-cake-recipe/