Angel Food Cake

This is the only Angel Food Cake recipe you will ever need! This homemade cake is super soft, light, airy, and turns out perfect every single time! For best results, be sure to follow this recipe closely to get the delicate texture that can only be achieved with specific ingredients and careful mixing methods. I assure you, the end result is worth every effort.

Make sure your egg whites are at room temperature as they whip up much better than cold eggs. I suggest separating the eggs and letting them sit at room temperature for about 30 minutes before you can use them.

Also, be sure not to grease or spray your baking pan. As your angel food cake bakes, it will rise and cling to the side of the pan. If the pan is greased it can prevent your cake from reaching its full height.

Angel Food Cake

Ingredients:

• 1 cup (115 grams) sifted cake flour
• 1 ½ cups (360 ml) egg whites (you will need about 12 large egg whites)
• 1 ½ cups (180 grams) powdered sugar
• 1 cup (200 grams) granulated sugar
• 1 ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 ½ teaspoons pure vanilla extract

Angel Food Cake

Directions:

1. Preheat oven to 163°C (325°F) and position oven rack to the lower third position.
2. Sift the cake flour and powdered sugar together three times and set aside.
3. In a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy. (You can use the bowl of a stand mixer fitted with the whisk attachment)
4. Mix in the cream of tartar and salt then increase the speed to medium-high.
5. Gradually add the granulated sugar, a tablespoon at a time, and continue beating the egg whites until stiff peaks form.
6. Add in the vanilla extract and mix on low speed until just combined.
7. Sift in about one-fourth of the dry ingredients over the beaten egg whites and gently fold in until just combined. Repeat, folding in the dry ingredients one-fourth at a time until all the dry ingredients are incorporated.
8. Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan.
9. Use a knife to cut through the batter to remove any large air pockets, then smooth it out into one even layer.
10. Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.
11. Remove the cake from the oven and turn it upside down on a wire rack to cool completely. Cooling the cake upside down is absolutely important as the structure of the cake is not set until it cools. Allowing the cake to cool upside down will prevent it from collapsing on itself.
12. After its cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it.
13. Serve, and enjoy!