Perfect Homemade Angel Food Cake: Light, Fluffy, and Airy
This recipe details how to bake a light, fluffy, and airy homemade angel food cake. It emphasizes key techniques for achieving the perfect texture.
Servings: 10 slices
Equipment
- Oven
- Food processor or blender
- Large bowl
- Hand mixer or stand mixer
- Whisk attachment
- Fine mesh strainer
- Rubber spatula
- 9 or 10 inch tube pan
- Wire rack
- Knife (thin or serrated)
Ingredients
Main Ingredients
- 1 and 3/4 cups granulated sugar (350g)
- 1 cup + 2 Tablespoons cake flour (133g, spooned & leveled)
- 1/4 teaspoon salt
- 12 large egg whites at room temperature
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
For Serving (optional)
- confectioners sugar for dusting
- whipped cream
- berries
Instructions
Instructions
- Preheat oven to 325°F (163°C) with the rack in the lower middle position.
- Pulse 1 and 3/4 cups of granulated sugar until fine; set aside 1 cup. Add cake flour and salt to the remaining sugar and pulse until aerated.
- Whip egg whites and cream of tartar on medium-low until foamy. Gradually add the reserved 1 cup of sugar, then increase speed to medium-high and whip until soft peaks form. Beat in vanilla extract until just combined.
- Gently fold the flour mixture into the egg white mixture in three additions using a fine mesh strainer and a rubber spatula. Pour the batter into an ungreased 9 or 10-inch tube pan and smooth the surface.
- Bake for 40-45 minutes until a toothpick comes out clean, rotating halfway through. Cool the cake completely upside-down on a wire rack for about 3 hours. Once cooled, release the cake from the pan by running a thin knife around the edges.
- Dust with confectioners sugar if desired. Slice the cake with a serrated knife and serve with whipped cream and fresh berries.
- Store any leftover cake in the refrigerator for up to 5 days.
Notes
For best results, ensure egg whites are at room temperature. Sifting the flour mixture slowly and folding gently are crucial steps to maintain the cake's airy texture and prevent it from deflating. Use a serrated knife for clean slices.