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Angel Food Cake Recipe

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Angel Food Cake image

 

This recipe for Angel Food Cake, by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marj Moritz

Category:
Category:

Ingredients:  
Ingredients:  
1 ¾ cups granulated sugar*
1 cup + 2 Tablespoons cake flour (spoon & leveled)
¼ teaspoon salt
12 large egg whites, at room temperature*
1 ½ teaspoons cream of tartar
1 ½ teaspoons pure vanilla extract
optional: confectioners’ sugar for dusting, whipped cream, and berries

Directions:
Directions:
1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step
3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until
sugar/flour/salt mixture is aerated and light.
3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of
tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of
sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add
the vanilla extract, then beat just until incorporated.
4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a
rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift
and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch
tube pan. Shimmy the pan on the counter to smooth down the surface.
5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through
baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-
down set on a wire rack, about 3 hours. Once cooled, run a thin knife around the edges and gently tap the pan on
the counter until the cake releases.
6. If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily
squish the cake. Serve with whipped cream and fresh berries.
7. Store leftovers in the refrigerator for up to 5 days.

Personal Notes:
Personal Notes:
This cake is light, tall, airy and delicious. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!

 

 

 

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