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The Best Angel Food Cake
You may have seen cream of tartar used in recipes for meringue toppings. When mixed with egg whites, the cream of tartar helps the meringue form into stiff peaks and maintain its shape, even under high heat. A similar science is applied here for angel food cake, where the combination of cream of tartar and egg whites helps the cake maintain its buoyancy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 10 - 12 1x
- Category: Bakery
Ingredients
Scale
- 1 3/4 cups sugar
- 1 cup cake flour
- 1/4 teaspoon kosher salt
- 12 large egg whites (1 1/2 cups), room temperature
- 1/3 cup warm water (110°f)
- 1 teaspoon orange extract
- 1 1/2 teaspoons cream of tartar
- Whipped cream for serving
- Assorted fresh berries for serving
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the sugar until very fine. In a small bowl, whisk together the flour, salt, and half of the sugar.
- In a stand mixer fitted with the whisk attachment, combine the egg whites, water, orange extract, and cream of tartar on medium speed for 2 minutes. Gradually add the remaining sugar, beating until medium peaks are formed. Sprinkle some of the flour over the egg white mixture and gently stir in by hand. Gradually add the remaining flour mixture, stirring gently until it is incorporated.
- Spoon the batter into an ungreased 16-cup angel food cake pan. Bake for 35 minutes or until the cake is golden and springs back when touched.
- Invert the cake pan and let the cake cool completely in the pan. Carefully remove the cake from the pan and set on a serving plate. Slice and serve with whipped cream and berries.
