This angel food cake recipe is a tall white cake made with whipped egg whites and no butter. It is not a pound cake or a chiffon cake that uses oil.
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Angel Food Cake
- Total Time: 2 hours
- Yield: 10 slices 1x
Description
Angel Food Cake. From Alissa.
Ingredients
Scale
- 12 egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/4 cups (250g) sugar
- 1 cup (110g) cake flour
- 1 teaspoon vanilla
Instructions
- Heat the oven to 350°F (175°C). Do not grease a tube pan.
- Beat the whites with cream of tartar and salt to soft peaks. Add sugar gradually to stiff peaks. Fold in flour and vanilla.
- Bake 35 to 40 minutes. Invert the pan and cool completely before releasing.
Notes
Any fat on the bowl keeps the whites from whipping. The pan stays ungreased so the cake can climb.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Whites
Room temperature. Cold whites whip slower.
Flour
Cake flour. All-purpose makes it tough.
Pan
Ungreased tube pan. A greased pan lets the cake fall.
Cool
Upside down, or the foam collapses.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Yolks?
Save them for custard. They do not go in this batter.
Extract
Vanilla is enough. Almond is optional and strong.
Storage
Covered, 2 days at room temperature.
Slice
A serrated knife. A straight blade compresses it.