Angel Food Cake

Name: Angel Food Cake
Prep time: 25 min
Cook time: 38 min
Total time: 63 min
Yield: 12 servings
Cuisine: American
Ingredients: 9 egg whites (room temperature); 1 tsp cream of tartar; 1 tsp vanilla extract; 1/2 tsp almond extract; 1/4 tsp kosher salt; 1 cup cake flour (sifted); 1 1/2 cups granulated sugar (divided)

A cloud-light sponge cake with a delicate crumb, faint almond, and airy sweetness.

Total time

63 min

Serves

12

Difficulty

Medium

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As seen on Episode 86

The pantry

kitchen

Essentials · serves 12

9 egg whites (room temperature) 1 tsp cream of tartar 1 tsp vanilla extract 1/2 tsp almond extract 1/4 tsp kosher salt 1 cup cake flour (sifted) 1 1/2 cups granulated sugar (divided)

·

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The preparation

9 steps, about 63 minutes start to finish.

01
Preheat oven to 350°F. Position rack on bottom third.
02
Beat egg whites with cream of tartar and salt until foamy.
03
Gradually add 3/4 cup sugar and beat to stiff glossy peaks.
04
Add vanilla and almond extract.
05
Sift together flour and remaining 3/4 cup sugar.
06
Gently fold flour mixture into egg whites in small batches.
07
Pour into ungreased angel food cake tube pan.
08
Bake 35-40 minutes until golden and top springs back.
09
Invert pan and cool completely upside down before unmolding.

lightbulb The chef's notes

“Beat the whites to stiff, glossy peaks, then fold the flour in gently so you don't knock out the air that lifts the cake. Bake in an ungreased pan and cool it upside down, the batter needs to cling and climb the sides to hold its height.”

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