Description
Classic Angel Food Cake is a light and airy dessert that melts in your mouth. With its fluffy texture and subtle sweetness, this cake is perfect on its own or paired with fresh berries and whipped cream.
Ingredients
Scale
- 12 large egg whites, room temperature
- 1 ½ cups granulated sugar, divided
- 1 cup cake flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F and ensure tube pan is clean and ungreased
- Whip egg whites with salt and cream of tartar until foamy. Gradually add half the sugar, beat until stiff peaks form
- Sift remaining sugar with cake flour three times
- Gently fold dry mixture into meringue, spoon into tube pan, smooth top
- Run knife through batter to remove air bubbles
- Bake 35-40 minutes until golden and springs back
- Invert pan to cool completely, then remove cake carefully
- Slice gently and serve plain or with toppings
Notes
- Use room temperature egg whites for maximum volume
- Do not grease pan, batter needs to cling to sides
- Use a serrated knife to slice cake cleanly
- Cool upside down to maintain structure
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 12g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg