Best Ever Angel Food Cake Recipe – Light, Fluffy & Foolproof
fromcookitslowly.comwww.cookitslowly.com/angel-food-cake-recipe
This Angel Food Cake Recipe is light, fluffy, and naturally fat-free. Perfect for birthdays or a healthy dessert, it’s a foolproof classic that’s easy to make and slice.
Ingredients
Instructions
▢ 1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
▢ 2. In a food processor, pulse the sugar until fine and powdery. Remove 1 cup and set aside.
▢ 3. Add the cake flour and salt to the remaining sugar. Pulse 5–10 times to aerate.
▢ 4. In a large bowl, whip egg whites and cream of tartar on medium-low until foamy.
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▢ 5. Switch to medium-high and slowly add the reserved 1 cup sugar. Whip until soft peaks form, about 5–6 minutes.
▢ 6. Add vanilla extract and beat just until incorporated.
▢ 7. In 3 additions, sift the flour mixture into the egg whites, gently folding after each.
▢ 8. Pour batter into an ungreased 9 or 10 inch tube pan. Smooth the surface.
▢ 9. Bake for 40–45 minutes until a toothpick inserted comes out clean. Rotate the pan halfway through.
▢ 10. Remove from oven and cool completely upside-down on a wire rack for about 3 hours.
▢ 11. Once cooled, run a knife along the sides and center tube. Tap pan gently to release the cake.
▢ 12. Dust with confectioners’ sugar if desired. Slice with a serrated knife and serve with whipped cream and berries.
Notes
- Store leftover angel food cake covered in the refrigerator for up to 5 days. Use a serrated knife to cut clean slices without deflating the cake. Always cool upside-down to maintain height and texture.
