Deluxe Angel Food Cake
Elevate your dessert game with this Deluxe Angel Food Cake—a light, airy masterpiece that melts in your mouth. This classic recipe starts with 12 perfectly whipped egg whites for an ethereal texture and is flavored with a hint of pure vanilla and almond extract for a delicate, aromatic finish. The batter is carefully folded with sifted cake flour and sugar, ensuring every slice is tender and fluffy. Baked to golden perfection and cooled upside-down for ultimate loftiness, this cake is an ideal centerpiece for any celebration. Dust it with powdered sugar and serve with a medley of fresh berries and whipped cream to delight your guests. With just 30 minutes of prep time, this elegant dessert is as easy as it is stunning—a must-try for anyone seeking a show-stopping, crowd-pleasing treat!
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Recipe Information
Ingredients
- 12 large egg whites
- 1.5 cups granulated sugar
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons pure vanilla extract
- 0.5 teaspoons almond extract
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (optional, for dusting)
- 1 cup fresh berries (optional, for serving)
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and place the oven rack in the lower third of the oven.
Using a fine-mesh sieve, sift the cake flour and 1/2 cup of the granulated sugar together three times into a medium bowl. Set aside.
In a large mixing bowl, ensure the egg whites are at room temperature before starting. Add the egg whites, cream of tartar, salt, vanilla extract, and almond extract.
Using a mixer on medium speed, whip the egg whites until they are frothy, about 1-2 minutes.
Gradually add the remaining 1 cup of granulated sugar to the egg whites, 2 tablespoons at a time, while beating continuously. Increase the speed to high and whip until the mixture forms stiff, glossy peaks (about 5-7 minutes).
Gently fold in the sifted flour-sugar mixture, adding it in 3-4 additions. Use a spatula and a gentle folding motion to avoid deflating the egg whites.
Pour the batter into an ungreased 10-inch angel food cake pan and smooth the top evenly. Gently run a knife through the batter to remove air bubbles.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and springs back when touched lightly.
Immediately after baking, invert the pan by resting it on the pan's legs or over the neck of a bottle. Allow the cake to cool completely in this position (about 1.5 hours).
Once cooled, run a thin knife around the edges of the pan and the center tube to loosen the cake. Carefully remove the cake from the pan.
Optional: Dust the top of the cake with powdered sugar before serving. Serve slices with fresh berries and whipped cream if desired.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 473.7 g | 172% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 357.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2047 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
