Angel Food Cake
This recipe crafts a classic, light, and airy Angel Food Cake. It features a meringue-based batter made from superfine sugar, egg whites, and cake flour, baked in an ungreased tube pan. The cake is then inverted for cooling, ensuring its signature tender and tall structure, perfect as a simple dessert or a base for fresh fruits.
Equipment
- 1 Food Processor To create superfine sugar
- 1 Fine-Mesh Sifter For sugar and cake flour
- 1 Large Mixing Bowl For whipping egg whites
- 1 Electric Hand Mixer For achieving medium peaks in meringue
- 1 Ungreased Tube Pan Essential for proper cake structure
Ingredients
Main
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour sifted
- 12 egg whites the closer to room temperature the better
- 1/3 cup warm water
- 1 teaspoon orange extract or extract of your choice
- 1 1/2 teaspoons cream of tartar
Instructions
- Preheat oven to 350 degrees F.
- In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
- In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
- Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.
Notes
Achieving a truly ethereal angel food cake hinges on a few key details. Firstly, ensure your egg whites are at room temperature; this allows them to whip up to maximum volume. The superfine sugar from processing helps dissolve more easily into the meringue, creating a smoother, more stable foam. When incorporating the flour mixture, use a very light hand and a folding motion with a spatula to preserve as much air as possible; overmixing will deflate the batter and result in a dense cake. Crucially, do not grease your tube pan. The batter needs to cling to the sides of the pan to climb and expand during baking. Cooling upside down is vital to prevent the cake from collapsing under its own weight as it cools, maintaining its characteristic airy structure. Consider adding citrus zest to the sugar before processing for a brighter flavor.