I love to bake Angel Food Cake for any special occasions. It’s so light a fluffy! In fact, this is my husband’s favorite cake out of all my sweet recipes. It was his birthday recently and his only request from me was to bake this cake for him! Last time, I filmed this recipe for my YouTube channel was 3 years ago. So I thought, ‘Perfect timing!’ I’ll remake the video and takes some photos for my blog and share the recipe again. The recipe itself is the same. I didn’t update or anything because I have perfected this cake recipe for sure.
To get this airy and fluffy cake, it’s very important to use cake flour. Also, you need to sift. This is one of the key steps you have to do to get the best result.
Next is using room temperature egg whites from fresh eggs. Not the egg whites in carton or any other things. Egg white separated from whole fresh egg. This cake recipe doesn’t have any baking powder or baking soda which are usually the key ingredients to any cake recipes. But for this cake, beating the egg white and cream of tartar together to make a fluffy stiff meringue is how the tall sponge cake is made.
Once I bake the cake, I like to slice into two layers and have whipped cream and sliced strawberries in between. For Fourth of July, I add some blueberries as well to get the red, blue, and white theme. Once you remember a couple of key point to this recipe, this will be your go-to cake as it’s so easy, simple, and delicious.
Angel Food Cake
Ingredients
- 1 cup Cake flour 135g
- 1/2 cup Powdered sugar 50g
- 10 egg whites
- 1 1/2 tsp Cream of tartar
- 1 cup Granulated sugar 200g 200g
- 1 1/2 tsp Vanilla extract 6g
- 1/2 tsp Salt 2g
Instructions
- Preheat the oven to 350°F.
- Sift together the cake flour and powdered sugar. Repeat this 3 times. *This will make the Angel Food cake fluffy.
- Beat egg whites with a mixer until it’s frothy.
- Add cream of tartar and continue beating until soft peaks form.
- Slowly add granulated sugar, about ⅓ at a time. Beat until stiff peaks form.
- Add vanilla extract and salt and keep beating.
- When stiff peak is formed with glossy texture, add flour mixture from step 2. Add ⅓ at a time and fold into the egg mixture.
- Put it evenly into the ungreased tube pan. Run through with a butter knife to get rid of any bubbles.
- Bake for 45 min or until the cake turns golden brown.
- Once the cake is baked, take it out and cool completely upside down.
- Enjoy with whipped cream and strawberries.