Classic Angel Food Cake

• 1 1/2 cups cake flour
• 1 1/4 cups granulated sugar
• 12 large egg whites, room temperature
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 350°F. Prepare a 10-inch tube pan with non-stick spray.
2. 2 Sift together cake flour and 1 cup sugar; set aside.
3. 3 In a large bowl, beat egg whites, salt, and cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar and vanilla, beating until stiff peaks form.
4. 4 Gently fold flour mixture into egg whites in three additions.
5. 5 Pour batter into prepared pan and smooth the top.
6. 6 Bake 35 minutes or until cake springs back when lightly touched.
7. 7 Invert pan onto a bottle or funnel to cool completely.

Nutrition

Tips

• Make sure your egg whites are at room temperature for the best volume.
• Avoid any traces of grease in your bowl or beaters when whipping egg whites.
• Cool the cake upside down to prevent collapsing.
• Serve with fresh berries or a dusting of powdered sugar.
• Use a serrated knife if slicing.

Storage

Store cooled cake in an airtight container at room temperature for up to 2 days. Not recommended for freezing.

Serving Suggestions

• Serve with fresh strawberries and whipped cream.
• Top with a drizzle of lemon glaze.
• Pair with a scoop of vanilla ice cream.
• Dust with powdered sugar for a classic finish.

FAQ