Pairs well with Angel Food Cake
Angel Food Cake
(0.5)
2.4K views • 8d ago
114
6
4.7% engagement
A classic light and fluffy angel food cake made with egg whites, sugar, and cake flour, topped with fresh berries and whipped cream. This fat-free cake is airy and perfect for a light dessert.
00:50:00 total
Serves 8
medium
Dessert Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- sugar - watch the video to see (total amount split between flour mixture and egg whites)
- cake flour - watch the video to see (sifted with sugar multiple times)
- salt - 1/2 teaspoon (half a teaspoon added to flour)
- egg whites - watch the video to see (room temperature, separated carefully without yolk)
- cream of tartar - 1 teaspoon (used to stabilize egg whites)
- almond extract - 1/2 teaspoon (folded into egg whites)
- vanilla extract - 1/2 teaspoon (folded into egg whites)
- water - 2 tablespoons (added to egg whites to stabilize)
- fresh berries - watch the video to see (for serving)
- whipped cream - watch the video to see (for serving)
Instructions
- Prepare dry ingredients: Sift cake flour and half of the sugar together multiple times (recipe says three times, but once is acceptable). Mix in half a teaspoon of salt.
- Separate egg whites: Separate egg whites from yolks carefully, ensuring no yolk contaminates the whites. Use room temperature eggs for stability.
- Whip egg whites: Whip egg whites until foamy. Add cream of tartar and water to stabilize. Continue whipping until stiff but not dry peaks form.
- Add sugar to egg whites: Gradually add remaining sugar one tablespoon at a time while whipping, until soft peaks form.
- Fold in extracts: Gently fold in vanilla and almond extracts into the whipped egg whites using a spatula with a cut-and-lift motion to maintain airiness.
- Incorporate flour mixture: Gradually fold the sifted flour mixture into the egg whites in portions, using the cut-and-lift technique to keep the batter airy and fully incorporated.
- Prepare pan and bake: Pour batter into an ungreased angel food cake pan. Smooth the top. Bake in a preheated oven at 350°F (175°C) for about 40-60 minutes, checking at 40 minutes for doneness.
- Cool cake: Immediately invert the cake pan after baking to cool completely for at least 30 minutes to maintain fluffiness.
- Remove cake from pan: Run a flat spatula or knife around the edges to loosen the cake, then carefully remove it from the pan.
- Serve: Slice the cake and serve with whipped cream and fresh berries.
