Golden Angel Cake
Indulge in the light, airy perfection of Golden Angel Cake, a classic dessert that’s as elegant as it is delicious. This recipe transforms simple pantry staples—like cake flour, egg whites, and vanilla extract—into a stunningly fluffy, golden-hued masterpiece. The magic lies in the delicate folding technique and the use of stiff, glossy meringue, ensuring a cloud-like texture that melts in your mouth. With its naturally low-fat profile and irresistibly tender crumb, this cake is ideal for any occasion. Serve it plain for a minimalist treat or dress it up with whipped cream, fresh berries, or a sprinkle of powdered sugar for an extra touch of sweetness. Whether it’s for a dinner party or a quiet afternoon indulgence, Golden Angel Cake is your go-to recipe for a heavenly dessert experience. Perfect for fans of angel food cake recipes, golden desserts, and light summer sweets!
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Recipe Information
Ingredients
- 1 cup cake flour
- 1.5 cups granulated sugar
- 12 large egg whites
- 1.5 teaspoons cream of tartar
- 0.25 teaspoons salt
- 1.5 teaspoons pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and ensure your tube pan (angel food cake pan) is clean, dry, and ungreased.
Sift the cake flour and 1/2 cup of the granulated sugar together into a medium bowl. Repeat the sifting process two more times to ensure the flour mixture is light and free of clumps. Set aside.
In a large mixing bowl, add the egg whites, cream of tartar, and salt. Using a handheld or stand mixer with a whisk attachment, beat on medium speed until the mixture becomes frothy.
Gradually increase the speed to high and slowly add the remaining 1 cup of granulated sugar, a few tablespoons at a time. Continue beating until stiff, glossy peaks form, about 5-7 minutes.
Gently fold in the vanilla extract with a spatula, being careful not to deflate the meringue.
Sift the flour mixture over the meringue in small batches and gently fold it in using a spatula. Do this gradually to avoid losing the airiness of the batter.
Carefully spoon the batter into the ungreased tube pan, spreading it evenly. Run a butter knife through the batter to remove any large air pockets.
Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and immediately turn it upside down to cool. Use the pan’s built-in feet, or prop it up on a bottle to ensure airflow underneath while cooling. Let the cake cool completely, about 1-2 hours.
Once cooled, run a knife around the edges of the pan and the center tube to release the cake gently.
Serve plain, or garnish with whipped cream, berries, or a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 303.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1527 mg | 32% | |
*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.
