Name: Angel Food Cake
Prep time: 30 min
Cook time: 45 min
Total time: 165 min
Ingredients: 1 1/2 cups egg whites ((approximately 10-12 large eggs)); 1 1/4 cups granulated sugar; 1 cup cake flour; 1 1/2 teaspoons cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; whipped cream; fresh berries; powdered sugar

Angel Food Cake

Angel Food Cake is a light and fluffy cake that is made with egg whites, cake flour, and sugar. It gets its airy texture from the beaten egg whites, which are folded into the batter to give it a delicate and tender crumb. It’s typically flavored with vanilla extract and can be served plain or with a variety of toppings like whipped cream, fresh berries, or a dusting of powdered sugar.

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Prep Time 30

Cook Time 45

Cooling Time 1 30

Total Time 2 45

Course Dessert

Cuisine European

Servings servings

Calories 271 kcal

Ingredients

1 1/2 cups egg whites (approximately 10-12 large eggs)
1 1/4 cups granulated sugar
1 cup cake flour
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

Optional toppings:

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Instructions

Preheat your oven to 325°F (165°C). Make sure the oven rack is positioned in the lower third of the oven.
In a large mixing bowl, beat the egg whites on low speed until they become frothy. Gradually increase the speed to medium and continue beating until soft peaks form.
In a separate bowl, whisk together the sugar and cake flour until well combined.
Add the cream of tartar and salt to the egg whites. Continue beating on medium-high speed until stiff peaks form.
Gently fold in the sugar and flour mixture into the egg whites, a little at a time, until fully incorporated. Be careful not to overmix, as this can deflate the batter.
Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
Spoon the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
Bake for approximately 40-45 minutes, or until the top of the cake is golden brown and springs back when lightly touched.
Remove the cake from the oven and immediately invert the pan onto a bottle or cooling rack. This helps prevent the cake from collapsing as it cools.
Let the cake cool completely in the pan, upside down, for about 1-2 hours.
Once cooled, run a knife around the edges of the pan to release the cake. Gently remove it from the pan.
Serve the Angel Food Cake as is, or top it with whipped cream, fresh berries, or a sprinkling of powdered sugar.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 271kcal (14%)Carbohydrates: 58g (19%)Protein: 9g (18%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 199mg (9%)Potassium: 245mg (7%)Fiber: 1g (4%)Sugar: 42g (47%)Vitamin A: 0.4IUCalcium: 8mg (1%)Iron: 0.3mg (2%)

Keyword cake

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Angel Food Cake