Description
This fluffy and classic Angel Food Cake recipe is made with egg whites, cake flour, and vanilla for a light-as-air texture. It’s a fat-free, dairy-free dessert perfect for spring and summer. Great served with berries, whipped cream, or lemon curd. Learn how to bake, store, and serve this timeless favorite.
Ingredients
1 1/2 cups egg whites (about 10 to 12 large eggs)
1 1/2 cups granulated sugar
1 cup cake flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F. Do not grease your tube pan.
2. Sift the cake flour, half the sugar, and salt together three times.
3. In a clean large bowl, beat egg whites and cream of tartar until foamy.
4. Gradually add the remaining sugar, beating until stiff peaks form.
5. Add vanilla and beat just until incorporated.
6. Gently fold in the dry mixture a few tablespoons at a time using a spatula.
7. Spoon the batter into the tube pan and smooth the top.
8. Bake for 35 to 40 minutes, or until golden and springy to the touch.
9. Invert the pan immediately onto a bottle and cool completely.
10. Once cool, run a knife along the edges and release the cake carefully.
Notes
This cake must cool upside down to keep its height.
Do not use a nonstick or greased pan or the cake won’t rise properly.
Use room temperature egg whites for best volume when whipping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 21g
- Sodium: 75mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg