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Angel Food Cake
Angel food cake is light as air, sweet without being overly sweet, and because it’s mostly just egg whites, you can have a huge piece and not feel guilty about it. The texture is truly unique, thanks to those egg whites, and you can serve it with anything—berries, citrus, whipped topping, or ice cream. The possibilities for angel food cake are endless.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 10-12 1x
- Category: Bakery
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 cups sugar
- 12 large egg whites, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1 (12-ounce) container whipped topping
Instructions
- Preheat the oven to 325 degrees F.
- Whisk the flour and 3/4 cup of the sugar together and set aside.
- In the clean, dry bowl of a stand mixer, combine the egg whites, salt, and vanilla. Whip until the mixture is just frothy, then sprinkle the cream of tartar on top and whip until the mixture forms stiff, glossy peaks. Add the remaining ¾ cup sugar, ¼ cup at a time. Remove the bowl from the mixer and gradually fold in the flour mixture.
- Spoon the batter into a 10-inch angel food cake pan and bake for 45 minutes.
- Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for 2 hours, then remove from the pan and serve with plenty of whipped topping.
