Description
This Angel Food Cake recipe delivers a light, airy, and fluffy dessert perfect for any occasion. Made from whipped egg whites, cake flour, and sugar, it is baked in a tube pan and paired with a lightly sweetened whipped cream topping. Finished with fresh fruit or edible flowers, this cake is both visually stunning and delightfully delicious.
Ingredients
Cake Ingredients
- 1 cup bleached cake flour, sifted (85 grams after sifting)
- 1 1/2 cups (300 grams) granulated sugar, sifted and divided in half
- 11 to 12 large (360 grams) fresh egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
Garnishes
- Edible flowers, fresh fruit, etc. for garnish
Instructions
- Prepare the oven and dry ingredients: Adjust the oven rack to the middle position and preheat the oven to 325°F. In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the granulated sugar; set aside.
- Whip the egg whites: In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low speed until they begin to froth. Add cream of tartar and salt, then increase to medium speed and beat until soft cloud-like mounds form.
- Add sugar and flavorings: Gradually add the remaining 3/4 cup sugar one tablespoon at a time, beating until the mixture is glossy and forms soft peaks. Mix in the vanilla extract and lemon juice until just combined.
- Incorporate dry ingredients: Sprinkle about 1/4 cup of the flour and sugar mixture over the egg white foam. Gently fold it in with a rubber spatula. Repeat this process until all the dry mixture is incorporated without deflating the batter.
- Transfer to pan and bake: Scrape the batter gently into an ungreased 9-inch tube pan, smoothing the top with a spatula. Tap the pan on the counter to release large air bubbles. Bake for about 45 minutes or until golden brown and the top springs back when pressed.
- Cool upside down: If your pan has prongs for lifting, invert the pan and cool the cake completely upside down for at least 2 hours to maintain its structure.
- Unmold the cake: Run a plastic or silicone knife around the edges of the pan carefully. Slide the cake out and cut around the removable bottom to release it. Place the cake bottom side up on a serving platter.
- Make the whipped cream: In a clean bowl with a whisk attachment, whip the cold heavy cream and powdered sugar until soft peaks form.
- Top and garnish: Spread the whipped cream evenly over the top of the cake. Decorate with edible flowers, fresh fruit, or other preferred garnishes.
- Serve: Use a sharp serrated knife to gently slice the cake. Best served the day it is made for optimal freshness and texture.
Notes
- Make sure egg whites are at room temperature to achieve better volume when whipped.
- Do not grease the tube pan; it will help the cake climb and maintain its height.
- Folding in the dry ingredients gently is important to avoid deflating the egg whites.
- Cooling the cake upside down prevents it from collapsing.
- Serve the cake on the same day for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
