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Angel Food Cake

It isn’t summer without a light, pillow fluffy, spongy, fat-free, sweet treat that’s great eaten alone or soaked in fruit and topped with cream. Add frosting and serve with ice cream. Dip slices or chunks in chocolate or caramel sauces. This cake is made primarily of egg whites, sugar, a little flour, and flavorings. A lack of butter and oil make it unique from other egg-based cakes.
Prep Time30 minutes
Cook Time35 minutes
Cooling Time1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: angel food cake, sponge cake, egg white cake, soft sponge cake, cake for strawberry shortcake, cake for fruit and cream desserts
Servings: 12 slices
Author: Summer

Ingredients

  • 12 large (420-430 g total) egg whites, room temperature each large egg white weighs ~35 g
  • 120 g (1 cup) cake flour or all-purpose (fluffed, scooped, and leveled off if using a measuring cup)
  • 120 g (1 cup) powdered sugar
  • 200 g (1 cup) granulated sugar
  • ½ tsp (3 g) salt
  • 2 tsp vanilla
  • ½ tsp almond extract optional
  • 1½ tsp cream of tartar or 3 tsp lemon juice (½ small lemon) or white vinegar

Instructions

  • In a small bowl, separate egg yolks from egg whites. If the eggs are not at room temperature, allow the whites to sit at room temperature for 30 minutes after separating them.
    TIP: Reserve the yolks for another dish. You can place them in a covered bowl in the fridge to use within a couple of days. For longer storage, place each yolk in individual sections in an ice cube tray, cover with plastic, and freeze to use later. Pop them out like ice cubes and thaw in fridge overnight.
  • Preheat oven to 350˚F (177°C). Set aside a 10-inch Bundt cake pan, preferably a 16-cup angel food cake pan. Do not grease or butter the pan; the cake needs to adhere to the pan edges as it bakes and cools.
  • Combine flour and powdered sugar and stir until well combined. Then, sift both together in a medium bowl and set aside.
    TIP: Cake flour is preferred as it contains less gluten producing a taller cake and tender crumb.
  • In a clean, stand-mixer bowl or large bowl if using an electric hand mixer, pour in the egg whites. Add the salt and extracts. Use the whisk attachment (or hand mixer beaters) and beat on medium speed until the egg mixture is foamy or frothy (~1 minute).
  • Add the cream of tartar and continue beating on medium-high speed until soft peaks form.
    TIP: Soft peaks are reached when the beaters or whisk are lifted, and the top of the egg trail in the bowl flops over. You can also remove the whisk and turn it upside down and the egg trail top should flop over.
  • With the machine on high, add granulated sugar, 2 tbsp at a time, and continue beating until stiff, glossy peaks form and sugar is dissolved.
    TIP: Stiff peaks are reached when the beaters or whisk are lifted, and the top of the egg trail stands straight up. You can also remove the whisk and turn it upside down and the egg trail top should stand up. Sugar has been dissolved when you rub a little mixture between your fingers and it’s smooth and not grainy.
  • Sift about ½ cup of the flour and powdered mixture over the egg fluff and fold it in. Continue to sift the flour mixture in ½ cup at a time and fold until all is folded in.
    TIP: To fold, make a figure 8 with the spatula. Start in the center of the batter and fold the mixture over going around the edges of the bowl and through the center. Be careful not to stir the mixture or the egg whites will deflate.
  • Spoon the mixture in the ungreased pan. Use a knife or spatula to smooth out the top and swirl through the batter to eliminate any air pockets.
  • Bake for 35-40 minutes or until the top of the cake looks dry and springs back to the touch. It should be golden brown.
  • Invert cake pan upside down so the outside bottom is facing up. Allow the cake to cool for 1-1½ hours. If using a bundt pan with a hole in the center, invert the pan on a glass bottle with a long neck (wine bottle). If using a cake pan without a hole in the center, place the pan inverted and propped (with 3-4 canned goods around the pan edges) so that air flows through the bottom to cool.
    TIP: Inverting the cake keeps it from sinking as it cools. If you don’t invert it, the cake will sink somewhat and become dense as it cools. The cake will NOT fall out of the pan because the pan is ungreased.
  • Once completely cooled, run a knife along the edges of the cake and around the center to loosen the cake. If using a cake pan where the bottom removes, release the bottom, and run the knife along the bottom as well. Remove cake from the pan and slice using a serrated knife for clean cuts.

Video

Notes

Serving Suggestions:
-Flip the cake onto a serving plate and decorate with frosting.
-Leave the cake naked and add fruit.
-Leave the cake naked and sift powdered sugar over the top.
-Cut slices using a serrated knife for strawberry shortcake.
-Cut into small chunks and use to make a strawberry shortcake trifle or dip in chocolate fondue or caramel sauce like dulce de leche.
Flavor & Color Variations:
-For a chocolate angel food cake, replace ¼ cup of cake flour with ¼ cup of cocoa powder.
-Try different flavor extracts like chocolate, peppermint, rum, brandy, or caramel for a chocolate angel food cake. For more fruit flavoring add in orange or lemon extracts.
-For a spice cake, consider adding cinnamon, ginger, nutmeg, cloves or other spices sifted with the flour & powdered sugar mixture.
-Add 4 drops of gel food coloring (preferred color) with the extracts.
Storing:
You can store the cake whole or cut into chunks or slices. Store it at room temperature in a sealed container for up to a week. For longer storage, place in a freezer bag and freeze for up to several months.