Get ready to create a light and airy Angel Food Cake that’s perfect for any celebration! This cake is fluffy, sweet, and pairs wonderfully with whipped cream and fresh fruit.
Tips for Success
Make sure your egg whites are at room temperature for maximum volume. And remember, no grease on that pan—this cake needs to cling to rise!
Why You'll Love It
This cake is not only delicious but also incredibly satisfying to make. Trust me, your friends and family will be asking for seconds!
Ingredients
- For the cake:
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- For the whipped cream:
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Instructions
- Make the cake:
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Step 1- Preheat the oven: Adjust the oven rack to the middle position. Preheat the oven to 325°F.
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Step 2- Sift flour and sugar: In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the sugar. Set aside.
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Step 3- Whip egg whites: In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low until just beginning to froth. Add the cream of tartar and salt and beat on medium speed until soft cloud-like mounds appear.
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Step 4- Add sugar: Gradually add in the remaining 3/4 cup of sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks. Add in the vanilla and lemon juice until just combined.
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Step 5- Fold in flour mixture: Sprinkle about 1/4 cup of the flour/sugar mixture over the egg white mixture. Gently fold in with a large rubber spatula. Repeat until all of the flour mixture has been gently stirred in.
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Step 6- Prepare pan: Gently scrape the mixture into an ungreased tube pan, smoothing the top with a spatula. Tap the pan against the counter to release any large air bubbles and settle the batter.
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Step 7- Bake the cake: Bake until the cake is golden brown and the top springs back when firmly pressed, about 45 minutes.
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Step 8- Cool the cake: If your tube pan has prongs around the rim for lifting, invert the pan onto them. Let the cake cool completely upside down, at least 2 hours. Don't worry - it won't fall out of the pan!
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Step 9- Unmold the cake: To unmold, run a plastic/silicone knife around the edge of the pan, being careful not to separate the crust. Slide the cake out of the pan and cut around the removable bottom to release. Place the cake bottom side up on a serving platter.
- Make the whipped cream:
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Step 10- Whip the cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine the cream and sugar. Whip until soft peaks form. Spread all over the top of the cake. Decorate with any garnishes.
- To serve:
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Step 11- Slice and serve: Use a sharp serrated knife to gently cut slices. Cake should be served the day it's made.
Nutrition
- Calories: 120, Fat: 0g, Carbs: 30g, Protein: 2g
Cooking techniques
Whipping egg whites is key to achieving that light, fluffy texture. Be sure to use a clean bowl and utensils to prevent any fat residue from interfering with the egg whites.
Variations or substitutions
You can add different flavors to the cake by incorporating almond extract or citrus zest. For a chocolate twist, fold in some cocoa powder with the flour mixture!
Storage tips
Store any leftover cake in an airtight container at room temperature for up to 2 days. To keep it fresh longer, consider refrigerating it, but be aware that the texture may change slightly.
Notes
For a gluten-free version, substitute the cake flour with a gluten-free blend. Enjoy!
