Angel Food Cake

This moist, soft and fluffy angel food cake is a perfect summer dessert. It's light as air and is essentially fat-free!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 149

1 cup (120g) cake flour
1 & 1/2 cups (300g) granulated sugar divided
1 & 1/4 cups egg whites from about 10 to 12 large eggs or liquid egg whites (this is what I normally use for this recipe)
1 & 1/4 tsp cream of tartar
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 tsp almond extract

Preheat oven to 350F and set aside a 10" ungreased tube pan.
Sift together the cake flour with 1 cup of sugar. Set aside.
1 cup (120g) cake flour, 1 & 1/2 cups (300g) granulated sugar
Place the egg whites in a large mixing bowl, and whip on medium-high speed until frothy.
1 & 1/4 cups egg whites
Add the cream of tartar, salt, vanilla and almond extract. Continue to whip until soft peaks.
1 & 1/4 tsp cream of tartar, 1/4 tsp kosher salt, 1 tsp vanilla extract, 1/4 tsp almond extract
In a very slow, steady stream, add 1/2 cup of the sugar, while continuing to whip until stiff peaks.
Sift in the flour mixture, one third at a time, folding after each addition.
Transfer the batter into an ungreased 10" tube pan with removable bottom.
Bake for 50-55 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool cake upside-down, then remove from pan. Slice using a serrated knife.