Here’s a classic Angel Food Cake 🍰—a very light, fluffy cake made mainly with egg whites and no butter.
Ingredients (Serves 8–10)
- 1 cup (120 g) cake flour
- 1½ cups (300 g) sugar
- 12 large egg whites (room temperature)
- 1½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Instructions
1. Preheat Oven
- Preheat oven to 175°C (350°F).
- Use an ungreased tube pan (important for proper rising).
2. Prepare Dry Ingredients
- Sift the cake flour and ½ cup of sugar together 2–3 times for a lighter texture.
3. Beat the Egg Whites
- In a large bowl, beat egg whites until foamy.
- Add cream of tartar and salt.
- Continue beating until soft peaks form.
- Gradually add the remaining 1 cup sugar, beating until stiff peaks form.
- Mix in vanilla and almond extract.
4. Fold in Flour
- Gently fold the flour mixture into the egg whites in small batches.
- Do not overmix; keep the batter light and airy.
5. Bake
- Pour batter into the tube pan and smooth the top.
- Bake 35–40 minutes until the top is golden and springs back when touched.
6. Cool Upside Down
- Immediately turn the pan upside down and let the cake cool completely (about 1 hour).
- This prevents the cake from collapsing.
7. Serve
- Run a knife around the edges to release the cake and slice.
✅ Serving Ideas
- Fresh strawberries or berries 🍓
- Whipped cream
- Lemon glaze or fruit sauce
⭐ Tips
- Make sure the bowl and beaters are completely grease-free or the egg whites won’t whip properly.
- Use room temperature egg whites for better volume.
If you want, I can also show you:
- 3-ingredient angel food cake shortcut
- Strawberry angel food cake dessert (very popular)
- Angel food cupcakes 🧁.
