Angel food cake is a classic cake made from whipped egg whites. It’s subtly sweet, and very light and fluffy. Serve it topped with whipped cream and fresh fruit, ice cream, or however you like!
Prep Time 15 minutesmins
Cook Time 1 hourhr15 minutesmins
Cool Time 2 hourshrs
Total Time 3 hourshrs30 minutesmins
10x4-inch angel food cake tube pan
1cupcake flour(113 grams)
1 ⅔cupgranulated sugar(333 grams)
1 ¾cupegg whites(425 grams, from about 13 eggs)
1teaspooncream of tartar
Strawberries and whipped cream for serving, optional
Preheat oven to 300°F.
Sift the flour 3 times, then add ⅔ cup of the sugar and sift 1 more time.
Beat the eggs until frothy. Add the salt and cream of tartar and beat till they just begin to form soft peaks. Add the remaining sugar gradually white continuing to beat egg whites until they hold soft peaks. Mix in the vanilla.
Sift the flour mixture over the whipped egg whites in 4 additions, folding in each addition by hand until just incorporated.
Spoon into an ungreased 10 x 4 inch tube pan. Rap on a hard surface a few times to release any bubbles. Bake until spongy to the touch and a toothpick inserted into the center comes out clean, about 1 ¼ hours.
If the pan has feet, invert it onto a flat surface. Otherwise, invert over the neck of a bottle. (This keeps the cake from collapsing as it cools) Let cool 2 hours. Use a thin serrated knife to cut around the edges and release the cake.
Slice and serve with whipped cream and strawberries, or as desired.
Note: This cake keeps very well for several days stored in the pan uncovered at room temperature. Once it's been removed from the pan, store covered.See post for lots of tips and information about how to make angel food cake.Recipe adapted from The Gourmet Cookbook.