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Angel Food Cake

If homemade Angel Food Cake has always seemed just outside of your comfort zone, this is the recipe to tackle. It’s got everything you need to know to bake the lightest, fluffiest, most heavenly Angel Food Cake ever.
Course Dessert
Cuisine American
Cook Time 1 hour 15 minutes
Cooling time 2 hours
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 154kcal

Ingredients

  • 1 cup cake flour (3.5 ounces)
  • 1 1/2 cups granulated sugar divided
  • 12 large egg whites at room temperature (12 ounces)
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice (from 1 lemon)
  • 1/2 teaspoon almond extract

Instructions

  • Adjust an oven rack to the lower-middle position. Heat oven to 325 degrees. Set aside an un-greased tube pan (9 1/2 inch or 10 inch, 12 cup capacity) with a removable bottom.
  • In a small bowl, sift together flour and 3/4 cup sugar. Stir vigorously with a whisk to incorporate as much air as possible. Set aside. 
  • In a standing mixer fit with the whisk attachment, or with an electric mixer by hand, on low speed beat egg whites until broken up and beginning to froth, about 1 minute.
  • Increase speed to medium. Add cream of tartar and salt and beat until whites form very soft peaks, about 12 to 15 minutes.
  • With the mixer still at medium speed, beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks, about 5 minutes.
  • Add vanilla, lemon juice, and almond extract and beat until just blended.
  • Carefully fold in sifted flour and sugar mixer into the egg whites using a large spatula. Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
  • Bake until cake is golden brown and the top springs back when pressed firmly, about 50 to 60 minutes.
  • Remove from oven. If cake pan has feet, invert pan onto them. If not, invert pan over the neck of a bottle so that air can circulate all around it. Allow to cool completely, about 2 to 3 hours.
  • To un-mold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust. Pull cake out of pan and cut the same way around removable bottom under the cake to release. 
  • Cool cake completely, bottom side up. When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
  • Serve cake the same day or freeze overnight if serving the next day. (Cake may be frozen for up to 2 weeks, but will compress slightly.).

Notes

  1. Yield: One recipe makes one 9-inch cake, to feed 12 people.
  2. Make ahead: Bake the cake up to one day ahead. Unmold bottom side up and wrap in plastic wrap to keep it moist.
  3. Storage: You can keep this cake out at room temperature until it's all eaten.
  4. Freezing: Wrap the cake in plastic wrap and freeze for up to 2 weeks. (It may compress somewhat.)
  5. Room temperature ingredients: If you’re brilliant enough to freeze leftover egg whites and save them up to bake this recipe, allow them to thaw completely to room temperature before starting. If using eggs from the refrigerator, leave them out on the counter, or place them in a bowl of warm water for about an hour.
  6. Cake flour substitute: Here's an easy stand-in for cake flour using all-purpose flour.
    1. 1 cup all-purpose flour*
    2. 2 tablespoons cornstarch or arrowroot
    3. Begin with 1 level cup of all-purpose flour. Then remove 2 tablespoons of all-purpose flour, and add 2 tablespoons of either cornstarch or arrowroot powder to the flour. Sift together until well blended. (Note: using arrowroot powder may make the cake bake quicker, so keep an eye on the oven.)
  7. Egg whites need special care: Make sure there isn’t a trace of any egg yolk in the whites, anywhere. Also, make sure the mixing bowl is completely grease- and oil-free, since that keeps the egg whites from forming properly. One more thing: do not use a plastic bowl or rubber or plastic spatulas. They hold onto oil and fat from previous recipes. Whip the egg whites slowly and gradually, increasing the mixer speed over 10 to 15 minutes without rushing. For more details, see my post on making meringue.
  8. Catch drips: Place a foil-lined, rimmed baking sheet on the rack under the rack where you plan to bake the cake. This will catch any drips from a misaligned cake pan and keep your oven clean, too.
  9. Sift, and sift again: If you love sifting, it wouldn’t hurt to sift your flour a few times, maybe even up to four times, before adding the sugar. Many experienced bakers swear by this baking hack for light-as-air results.
  10. Don’t grease your cake pan: Really! It sounds counter-intuitive, but this cake batter needs a bit of grip so it can climb up the pan and get all cloud-like; it just won't rise otherwise. Besides, when you invert the cake to cool, it will fall out and you’ll be miserable.
  11. No peeking: Try not to open the oven door except for a very brief split second to see if it looks done.
  12. Visually check for doneness: Don't check for doneness with a toothpick or skewer into the cake. Look for a toasty brown, crackled top that springs back when pressed firmly.
  13. Slicing: Use a serrated knife and saw very gently to cut through the cake without losing its form. Or if you've ever seen one of these old-fashioned gadgets, and you make a lot of fluffy cakes, you might invest in an actual, official angel food cake cutter.

Nutrition

Calories: 154kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 105mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg