Angel food cake is a type of sponge cake made in an Angel food pan and includes beaten egg whites with almond and vanilla flavorings.
Angel Food Cake
By Sue Lau | Palatable Pastime
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Angel Food Cake is my recipe of the day with the blogging group Alphabet Challenge. This is a new blogging group where every other week we will be posting recipes starting with the letter A and doing each subsequent one. All the way to Z. Glad you could join us!
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I decided on Angel food cake since I recently posted Family Style Eggnog which cleaned me right out of egg yolks and left me with a motherlode of egg whites.
Of course, there are many things one can make with egg whites, even if it is just tossing them in a skillet for an egg white scramble at breakfast.
But the Angel Food cake is a favorite of many. And many times serves as the base for a strawberry shortcake. Although I didn’t do that here, I did throw a few berries on my slice. And squirted it with some whipped cream.
It’s all very delightful. My whole cake is below. It has a nice light color and is pristine white inside, like a wedding cake, only it’s a sponge cake.
Alphabet Challenge
“A” Recipes
- A Day in the Life on the Farm: Almond Chicken
- Palatable Pastime: Angel Food Cake
- Karen’s Kitchen Stories: Apple Buns
- Culinary Cam: A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding
- Blogghetti: Air Fryer Glazed Chocolate Apple Hand Pies
- Food Lust People Love: Anchovy Deviled Eggs
- Mayuri’s Jikoni: Amaranth Paratha
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut
- Jolene’s Recipe Journal: Spiced Apple Oatmeal
- Sneha’s Recipe: Afghani Soya Chaap
Angel Food Cake
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Angel Food Cake
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Angel Food Cake
Equipment
- 1 tube cake pan (angel food, not Bundt)
Ingredients
- 1-3/4 cups Caster sugar superfine
- 1 cup cake flour
- 1/4 teaspoon salt
- 12 large egg whites at room temperature
- 1-1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Adjust the oven rack to the lower middle position and preheat oven to 325°F.
- Put some foil around the outside of the tube pan to prevent oven mishaps.
- Stir the cake flour, 3/4 cup of the superfine sugar, and salt in a bowl.
- In a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together until foamy. Switch to high and pour in the remaining 1 cup of the superfine sugar.
- Whip until soft peaks form, about 4-6 minutes.
- Add the vanilla and almond extract, and blend in.
- Use a small mesh strainer to sprinkle in the flour mixture about half cup at a time, then gently folding each in before adding more.
- Spread batter into an ungreased 9 inch tube pan. Tap the pan lightly on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 45-50 minutes. Rotate the pan halfway through baking.
- Cool cake completely while resting with the pan upside down, several hours.
- Run a thin knife around the edges to release the cake, then again on the bottom of the pan once it comes out of the top part of the pan. You may need to run the knife underneath to release the tube if it sticks.
Notes
Nutrition
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