One of the most delicate of all Southern cakes is the Angel Food Cake. Said to be “food of the angels” this recipe dates back almost two centuries. This simple white sponge cake is made from a base of whipped egg whites that creates a texture almost lighter than air. With an aroma and essence of pure vanilla extract and notes of almond – it’s one spectacular dessert!
Mom made this cake frequently serving it with freshly whipped cream and fresh berries. The first time I ever made this for the Engineer he swore he didn’t like angel food cake – then he had one piece, then another, and another…. He finally confessed the only angel food cake he had ever eaten came from a grocery store. Perhaps not the best option available. Now he was hooked!
Most pantries have everything needed to make this delectable cake except maybe the cake flour – which is a must. Cake flour is finely milled and has a lower protein content than all-purpose flour. Start with whipped egg whites – they create that airy lift – whisked with a bit of cream of tartar to stabliize them. Add a touch of sweetness from sugar, then pure vanilla and almond extracts deliver a delicate bite.
Make sure your egg whites are free of any egg yolk and let them come to room temperature before you start. This helps the egg whites reach peak volume when they’re whipped. The addition of cream of tarter acts as a stabilizer for the eggs whites.
You also want to sift the flour before you measure the amount needed -then sift the flour with the sugar five times as noted. This helps to develop that light, fluffy texture you’re after.
One bite and you’ll agree – it’s food of the angels and maybe a little heaven on earth!
Angel Food Cake
1 cup plus 2 tablespoons sifted cake flour
1-¾ cup sugar, divided
1-½ cups egg whites, about 11 extra-large eggs at room temperature
½ teaspoon kosher salt
1-½ teaspoons cream of tarter
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Sift the flour together with ¾ cup of the cake flour five (5) times. Don’t skip this step!
Place the oven rack one position below the middle and preheat the oven to 375-degrees. Combine the egg whites with the kosher salt in a large mixing bowl. Beat using the whisk attachment on medium-high speed until the egg whites are foamy.
Add the cream of tarter and continue beating until soft peaks form – about 2 to 3 minutes. Do not beat until the egg whites are dry or they will “break”. Slowly pour in the remaining 1 cup of sugar and beat into the egg whites on low speed. Scrape down with a spatula to make sure all the sugar and egg whites are well blended.
Mix the vanilla and the almond extracts into the egg whites.
Gently sprinkle the flour mixture over the top of the egg whites and mix in using low speed just until the flour is blended into the batter – about 1 minute.
Scrape down the sides and bottom of the bowl to make certain the batter is well mixed.
Pour the batter into an ungreased tube pan (one with a removable bottom). Use a spatula or knife and run it through the batter 2 to 3 times to break up any air bubbles.
Bake the cake in a 375-degree oven, placed on the rack just slightly below the middle. Bake for 30-35 minutes or until the “cracks” appear dry. Do not open the door until the cake is done. Remove and immediately invert the cake. If your pan doesn’t have supports a wine bottle works well for this – just check that it fits on the neck of the bottle first.
Allow the cake to cool completely while inverted before removing it from the pan.
To remove the cake from the pan – take a thin knife and gently run it around the edges to loosen it slightly. Flip the cake over onto a cake plate and gently run the knife between the bottom of the pan and the cake to release it.
Serve plain or with your favorite dessert topping!
If you love to bake, KitchenAid’s 7-quart mixer will not disappoint, and with its whisk attachment whipping this up is a piece of cake! https://go.shopmy.us/p-19176151
Pyrex has been in our kitchens for generations, ideal for mixing and measuring. https://go.shopmy.us/p-19435156
For gorgeous flavors and extracts, look no further than Nielsen-Massey. For this luscious cake we used both Madagascar Bourbon Pure Vanilla Extract https://go.shopmy.us/p-20319345 and Pure Almond Extract https://go.shopmy.us/p-20319297.
We spend a lot of time in the kitchen and with that, there’s a lot of dishes to wash. Our favorite towels by far are from Geometry, offering beautiful style with function and thoughful design. Here’s one we love, perfect for summer. https://go.shopmy.us/p-19955120
Preserving Good Stock may earn compensation on any sales made through our links.
Angel Food Cake
Equipment
- Electric mixer with whisk attachment
- Tube pan with removable bottom
Ingredients
- 1 cup plus 2 tablespoons sifted cake flour
- 1-¾ cup sugar, divided
- 1-½ cups egg whites, about 11 extra-large eggs at roomtemperature
- ½ teaspoon kosher salt
- 1-½ teaspoons 1-1/2 teaspoons cream of tarter
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
Instructions
- Place the oven rack one position below the middle and preheat the oven to 375-degrees
- Sift the flour together with ¾ cup of the cake flour five (5) times. Don’t skip this step!
- Combine the egg whites with the kosher salt in a large mixing bowl. Beat using the whisk attachment on medium-high speed until the egg whites are foamy.
- Add the cream of tarter and continue beating until soft peaks form – about 2 to 3 minutes. Do not beat until the egg whites are dry or they will “break”.
- Slowly pour in the remaining 1 cup of sugar and beat into the egg whites on low speed. Scrape down with a spatula to make sure all the sugar and egg whites are well blended.
- Mix the vanilla and the almond extracts into the egg whites.
- Gently sprinkle the flour mixture over the top of the egg whites and mix in using low speed just until the flour is blended into the batter – about 1 minute.
- Pour the batter into an ungreased tube pan (one with a removable bottom). Using a spatula or knife run it through the batter to break up any large bubbles.
- Bake the cake in a 375-degree oven, on the rack slightly below the middle.
- Bake for 30 to 35 minutes or until the cracks on top of the cake appear dry. Do not open the door until the cake is done.
- Remove and immediately invert the cake. If your pan doesn’t have supports, a wine bottle works well for this. Check to make certain the opening of the tube fits over the neck of the wine bottle. Allow the cake to cool completely, 2 to 3 hours.
- To remove the cake from the pan, take a long, thin knife and gently run it around the edges to loosen it from the pan. Flip the cake over onto a cake plate and gently run the knife betweenthe bottom of the pan and the cake to release it.
