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Per serving
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- 1
Let the whites warm up
Measure out about 1 1/4 cups egg whites (roughly 9 large eggs) into a large, spotlessly clean bowl and let them stand at room temperature for about 30 minutes. Warm whites whip up to a far greater volume than cold ones, and since air is the only thing lifting this cake, that volume is everything.
- 2
Sift the flour and sugar
Sift 1/2 cup of the sugar together with the cake flour twice, then set it aside. Sifting twice lightens the flour and blends it evenly with the sugar so it folds into the fragile foam later without deflating it or leaving dry lumps.
- 3
Whip to stiff peaks
Place the oven rack in the lowest position and preheat to 350 degrees F. Add the cream of tartar, vanilla, almond extract and salt to the egg whites and beat on medium speed until soft peaks form. The cream of tartar is your insurance here, it stabilizes the foam so it holds air. Gradually add the remaining 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff, glossy peaks form.
- 4
Fold in the flour
Gradually fold in the flour mixture, about 1/2 cup at a time, using a gentle hand and a light over-and-under motion. Go slow and easy, every stir you save is a bubble of air you keep, and those bubbles are what make the cake tall and cloud-soft.
- 5
Bake and cool upside down
Gently spoon the batter into an ungreased 10-inch tube pan, then cut through it with a knife to pop any large air pockets. Leave that pan ungreased on purpose, the batter needs to grip the sides to climb. Bake 35 to 40 minutes, until lightly browned and the top looks completely dry. Immediately invert the pan and let the cake cool completely upside down, about 1 hour, so gravity keeps it from collapsing under its own weight.
- 6
Release and serve
Once fully cooled, run a thin knife around the outer edge and the center tube, then turn the cake out onto a serving plate. Serve as is or with a cloud of whipped cream and a handful of fresh berries.
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Classic Angel Food Cake
Created by: SugarAndButter
Ingredients
- 1 1/4 cup egg whites
- 1 1/2 cup sugar
- 1 cup cake flour
- 1 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Instructions
- Let the whites warm upMeasure out about 1 1/4 cups egg whites (roughly 9 large eggs) into a large, spotlessly clean bowl and let them stand at room temperature for about 30 minutes. Warm whites whip up to a far greater volume than cold ones, and since air is the only thing lifting this cake, that volume is everything.
- Sift the flour and sugarSift 1/2 cup of the sugar together with the cake flour twice, then set it aside. Sifting twice lightens the flour and blends it evenly with the sugar so it folds into the fragile foam later without deflating it or leaving dry lumps.
- Whip to stiff peaksPlace the oven rack in the lowest position and preheat to 350 degrees F. Add the cream of tartar, vanilla, almond extract and salt to the egg whites and beat on medium speed until soft peaks form. The cream of tartar is your insurance here, it stabilizes the foam so it holds air. Gradually add the remaining 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff, glossy peaks form.
- Fold in the flourGradually fold in the flour mixture, about 1/2 cup at a time, using a gentle hand and a light over-and-under motion. Go slow and easy, every stir you save is a bubble of air you keep, and those bubbles are what make the cake tall and cloud-soft.
- Bake and cool upside downGently spoon the batter into an ungreased 10-inch tube pan, then cut through it with a knife to pop any large air pockets. Leave that pan ungreased on purpose, the batter needs to grip the sides to climb. Bake 35 to 40 minutes, until lightly browned and the top looks completely dry. Immediately invert the pan and let the cake cool completely upside down, about 1 hour, so gravity keeps it from collapsing under its own weight.
- Release and serveOnce fully cooled, run a thin knife around the outer edge and the center tube, then turn the cake out onto a serving plate. Serve as is or with a cloud of whipped cream and a handful of fresh berries.