Light Airy Angel Food (Printable)

A delicately sweet, airy cake crafted from whipped egg whites, ideal with fresh fruit toppings.

# What You Need:

→ Dry Ingredients

01 - 1 cup sifted cake flour
02 - 1 1/2 cups granulated sugar, divided
03 - 1/4 teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1 1/2 teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract (optional)

# Directions:

01 - Set oven to 350°F and ensure the 10-inch tube pan is clean and ungreased.
02 - Sift together the cake flour, 3/4 cup sugar, and salt three times for maximum aeration; set aside.
03 - In a large bowl, beat egg whites on medium-high until foamy, then add cream of tartar and continue until soft peaks form.
04 - Gradually add remaining 3/4 cup sugar in small increments, beating until stiff, glossy peaks develop; fold in vanilla and almond extracts gently.
05 - Sift dry ingredients over the egg whites in three additions, folding gently after each, avoiding overmixing.
06 - Spoon batter evenly into the ungreased tube pan, smooth the top, and pierce any large air pockets with a knife.
07 - Bake for 35 to 40 minutes until the cake is golden and springs back when lightly pressed.
08 - Immediately invert the pan onto a bottle or wire rack and cool completely upside down for 1 to 2 hours.
09 - Run a thin knife around the edges to loosen and carefully release the cake from the pan.
10 - Serve plain or accompanied by fresh berries and whipped cream as desired.

# Expert Advice:

01 -
  • It tastes like clouds but requires no butter, cream, or oil—pure indulgence that feels surprisingly virtuous.
  • One mixing bowl and some patience transform a dozen eggs into something that feels like a small miracle, every single time.
  • The cake stays fresh for days and pairs beautifully with whatever fruit is in season, making it endlessly adaptable.
02 -
  • Even one tiny drop of egg yolk in your whites will wreck the whole thing—I learned this the hard way on a Tuesday morning when I got lazy with separation.
  • The ungreased pan isn't a suggestion; the batter literally needs to grip those sides to climb as the cake bakes, and using cooking spray is the fastest way to end up with a sunken disappointment.
  • Oversifting the dry mixture into the eggs is actually impossible; you're not overworking it by folding gently, you're protecting the structure you've spent minutes building.
03 -
  • Sifting the dry ingredients three times isn't excessive; it aerates the flour and helps it fold in more gently, protecting those precious air bubbles you've whipped into the eggs.
  • A serrated knife and a gentle sawing motion when slicing prevents the cake from compressing, giving you those clean, delicate slices that make the cake look as beautiful as it tastes.
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