Angel Food Cake
This is the best homemade angel food cake recipe! It’s a light and fluffy, bakery-quality angel cake that turns out perfectly every time.
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 163 kcal | Sugar | 25 g |
| Carbs | 35 g | Cholesterol | – |
| Protein | 5 g | Sodium | 100 mg |
| Fat | 1 g | Fiber | 1 g |
| Sugar | 25 g | ||
| Cholesterol | – | ||
| Sodium | 100 mg | ||
| Fiber | 1 g |
Prep Time: 15 min Cook Time: 40 min Total Time: 175 min
Ingredients
1 ¼ cups all-purpose flour or cake flour
1 ½ cups egg whites can use organic egg whites- the whites of 12 large eggs, room temperature
1 ½ teaspoons cream of tartar
1 ½ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
Instructions
Preheat oven to 350 degrees F. Line bottom of an angel food pan with parchment paper but do not grease the pan. Trace the inside and outside edges of the angel food cake pan with a pencil, then cut out the circle to fit in the bottom of the pan.
Sift flour into a medium bowl twice, set aside.
Put egg whites and cream of tartar in the bowl of a standing mixer fitted with the wire whisk attachment. Beat until the mixture becomes white and fluffy.
Add sugar, vanilla extract, almond extract and salt and beat until soft peaks form.
Then, sift the flour one more time into the wet ingredients and stir gently to combine.
Pour the batter into the prepared angel food cake pan.
Bake in preheated oven for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
Remove the cake from the oven and invert the cake pan, placing the open side of the pan down on a cooling rack.
Cool completely before removing from cake pan.