Tall, light, fluffy, and just the perfect amount of sweet, this classic angel food cake recipe is a slice of heaven. Made with only 7 simple ingredients, no cake flour or cornstarch is needed!
Ingredients
1 ¾cupgranulated sugar
1cupall-purpose flour
½teaspoonsalt
12large egg whitesroom temperature
1 ½teaspoonscream of tartar
2teaspoonsvanilla extract
¼teaspoonalmond extractoptional
Instructions
Preheat the oven to 325°F.
Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running. Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks form, about 2-4 minutes.
Stir in the vanilla extract and almond extract, if using.
Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
Run a thin knife along the edge of the pan and invert the pan again, Give it a few taps until the cake releases from the pan. Let cool completely. Use a sharp serrated knife to slice and serve.
Notes
Use room temperature egg whites, and make sure there's no trace of a yolk.
It's important to use an ungreased tube pan so the batter can climb the sides during baking and not deflate on itself.
I like to serve my angel food cake dusted with powdered sugar and with fresh berries. Whipped cream, caramel sauce, fruit syrup, chocolate syrup, and lemon curd all make delicious angel food cake toppings as well.
Store at room temperature for 5 days. Freeze for up to 3 months.