Angel Food Cake
PDF
- Yield
- 12 servings
- Prep
- 0:20:00
- Cook Time
- 0:45:00
- Cuisine
- American
- Filed Under
- Desserts
- Adjust the oven rack to the lower middle position and preheat oven to 325 °F.
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 200 grams and set aside to use later. Add cake flour and salt to the food processor. Pulse 5–10 times until the mixture is aerated and light.
| 350 g |
Granulated Sugar |
| 133 g |
Cake Flour |
| 1⁄4 tsp |
Salt |
- In a large bowl, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute.
| 12 each |
Egg Whites |
| 1 1⁄2 tsp |
Cream of Tartar |
- Switch to medium-high and slowly add the 1 cup of sugar set aside earlier. Whip until soft peaks form, about 5–6 minutes.
- Add vanilla extract, then beat just until incorporated.
| 1 1⁄2 tsp |
Vanilla Extract |
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. Do not add all at once to avoid deflating the batter.
- Pour and spread the batter into an ungreased 9 or 10-inch tube pan. Shimmy the pan on the counter to smooth the surface.
- Bake the cake until a toothpick inserted comes out clean, about 40–45 minutes. Rotate the pan halfway through baking.
- Remove from the oven, then cool completely upside-down on a wire rack for about 3 hours.
- Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners' sugar. Slice with a sharp serrated knife. Serve with whipped cream and fresh berries.
|
Confectioners' Sugar |
|
Whipped Cream |
|
Berries |