ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber, while all-purpose flour is often less expensive.

Crack eggs on the edge of a surface to separate the whites from the yolks, tossing the whites back and forth between the shells to ensure no yolk gets into the whites.

Measure out 1 and 1/4 cups of egg whites after separating them.

Let the egg whites sit at room temperature for 30 minutes.

Sift 1 cup of cake flour with 1/2 cup of sugar twice to achieve a fine texture.

Preheat the oven to 350°F (175°C).

Add the sifted flour and sugar mixture to a clean mixing bowl and set aside.

In a clean mixing bowl, add the egg whites, 1 and 1/2 teaspoons of cream of tartar, 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract (if using).

Using a KitchenAid mixer with a balloon attachment, beat the egg whites on medium speed until soft peaks form.

Gradually add the remaining sugar (1 cup) two tablespoons at a time while continuing to beat the egg whites.

Increase the mixer speed to high and beat until stiff peaks form.

Gently fold in the sifted flour and sugar mixture, 1/2 cup at a time, being careful not to deflate the egg whites.

Spoon the batter into a 10-inch ungreased bundt pan, smoothing the top with a spatula.

Use a knife to go around the edges of the batter to remove any air pockets.

Bake in the preheated oven on the lower rack for 35 to 50 minutes without opening the oven door during baking.

After baking, check the cake with a skewer to ensure it comes out dry; if not, bake for an additional 3 to 5 minutes.

Cool the cake upside down in the bundt pan on a cooling rack for 1 hour before removing it from the pan.

Use a plastic knife to gently loosen the cake from the sides of the bundt pan.

Turn the bundt pan upside down and shake gently to release the cake.

Cut the cake using a serrated knife to achieve beautiful slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens