Angel Food Cake
Light as a feather, not too sweet, tender and moist Angel Food Cake is possible with the right ingredients and, especially, with the right technique.
slices
Ingredients
- 4 ½ oz cake flour (1 cup, see note)
- 12 oz sugar (1 ½ cups, divided)
- ¼ teaspoon salt
- 12 large egg whites (14 oz)
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 2 oz water (¼ cup)
Instructions
- Preheat the oven to 350 °F. Have an angel food pan, or tube pan, ungreased, ready for the batter.
- Into a medium bowl sift 4 ½ oz cake flour, half the sugar and ¼ teaspoon salt. Whisk the ingredients together to distribute the salt and sugar evenly. Set aside.
- In a large mixer bowl or in the bowl of a stand mixer, whisk 12 large egg whites on medium speed until frothy. Add 1 teaspoon cream of tartar and continue whipping until soft peaks form. With the mixer running, gradually add the remaining sugar. Increase the speed to medium-high and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- Add 2 teaspoons vanilla extract and 2 oz water and whip back to full peak.
- Sift 1/3 of the flour mixture over the meringue and use a spatula to fold in the flour until it's almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold just until all the flour is incorporated.
- Scoop the batter into the tube pan and spread to even layer. Bake until the cake is lightly browned and springs back when pressed or a toothpick inserted in the center comes out clean, about 35-40 minutes.
- Remove the pan from the oven and immediately invert the pan over a cooling rack. Leave the pan inverted until the cake is completely cool.
- Run a small spatula or paring knife around the sides of the cake to loosen and release the cake from the pan.
- The cake will keep, well-wrapped, at room temperature for several days.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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