Description
This soft, fluffy cake is made with whipped egg whites and has a delicate texture. It’s a versatile treat that pairs beautifully with fresh fruit, whipped cream, or a simple glaze.
Ingredients
Units
Scale
- 1 cup (120 g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
- 1 1/2 cups (300 g) granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
Prepare the Ingredients:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Make sure your angel food cake pan (tube pan) is clean and ungreased.
- Sift the Flour and Sugar:
- In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Sift the mixture two more times for a finer texture. Set aside.
Whip the Egg Whites:
- Beat the Egg Whites:
- In a large, clean mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
- Add Sugar Gradually:
- Increase the mixer speed to medium-high and gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
- Add Vanilla and Almond Extracts:
- Gently fold in the vanilla and almond extracts with a spatula.
Incorporate the Flour Mixture:
- Fold in the Dry Ingredients:
- Sift a small amount of the flour mixture over the whipped egg whites and gently fold it in using a spatula. Repeat this process until all the flour mixture is incorporated. Be careful not to deflate the batter.
Bake the Cake:
- Transfer to the Pan:
- Spoon the batter into the ungreased tube pan, spreading it evenly. Gently run a knife through the batter to remove any air pockets.
- Bake:
- Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Cool and Serve:
- Invert the Pan:
- Remove the cake from the oven and immediately invert the pan onto a bottle or the pan’s built-in legs. Let it cool completely, about 1-2 hours.
- Remove from the Pan:
- Run a knife around the edges and center tube to release the cake. Invert it onto a serving plate.
- Serve:
- Slice with a serrated knife and serve plain, or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Notes
- Egg whites must be completely free of yolk for the cake to rise properly.
- Do not grease the pan; the batter needs to cling to the sides for proper rising.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.