Description
A slice of angel food cake is pure magic: light, airy, and tender with a whisper of vanilla and almond. Fat-free but full of flavor, it’s the perfect dessert for any occasion—and surprisingly easy to make from scratch with patience and care.
Ingredients
-
1½ cups (10–12 large) egg whites, room temperature
-
1½ cups powdered sugar, sifted
-
1 cup all-purpose flour, sifted
-
1 teaspoon cream of tartar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
-
½ teaspoon almond extract
-
¼ cup granulated sugar
Optional Variations:
-
Citrus Zest: zest of 1 lemon or orange
-
Funfetti: ¼ cup rainbow sprinkles
-
Chocolate Swirl: 2 tbsp cocoa powder
-
Coconut Dream: replace almond extract with coconut extract + ½ cup shredded coconut
-
Gluten-Free: substitute all-purpose flour with gluten-free 1:1 baking blend
Instructions
-
Preheat & Prep: Preheat oven to 350°F (175°C). Do not grease a 10-inch tube pan; it must remain ungreased for proper rising.
-
Mix Dry Ingredients: Sift together powdered sugar and flour twice. Set aside.
-
Whip Egg Whites – Stage 1 (Foamy): In a clean, grease-free bowl, beat egg whites on medium until foamy (~1 min).
-
Stage 2 (Soft Peaks): Add cream of tartar and salt; continue beating until soft peaks form.
-
Stage 3 (Stiff Peaks): Gradually add granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Peaks should stand straight when beaters are lifted.
-
Add Flavor & Fold Dry Ingredients: Stir in vanilla and almond extracts. Gently fold in dry ingredients in four additions, using a rubber spatula and preserving the air in the meringue.
-
Bake: Pour batter into ungreased tube pan. Smooth top, tap gently to remove large bubbles. Bake 35–40 minutes until golden brown and firm.
-
Cool Upside-Down: Immediately invert pan on bottle neck or pan feet; cool at least 1 hour to prevent collapse.
-
Remove & Slice: Run a knife around edges and center tube. Gently remove cake and slice with a serrated knife.
Notes
-
Egg Whites: Must be room temp; no yolk allowed.
-
Folding: Do not overmix; preserve air for maximum rise. A few small streaks of flour are okay.
-
Pan Release: Use a knife around edges; optional parchment on pan bottom.
-
Upside-Down Cooling: Essential to maintain height and structure.
-
Flavor Boosters: Add zest, cocoa, sprinkles, or coconut for creative variations.
Nutrition
- Calories: 120 cal Per Serving
- Fat: 0g
- Carbohydrates: 25g
- Protein: 4g