Light Airy Angel Food Cake (Printable)

Light, airy cake made from whipped egg whites, ideal with fresh fruit and a dollop of cream.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1 1/2 cups granulated sugar, divided
03 - 1/4 teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1 1/2 teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract (optional)

# Directions:

01 - Preheat the oven to 350°F. Ensure the ungreased 10-inch tube pan is clean and dry.
02 - Sift together cake flour, 3/4 cup sugar, and salt in a bowl. Repeat sifting three times for aeration and set aside.
03 - Using a mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually add the remaining 3/4 cup sugar in small increments while beating until stiff, glossy peaks form. Add vanilla and almond extracts and mix gently.
05 - Sift the flour mixture over the egg whites in three additions, folding gently with a spatula after each until just combined without overmixing.
06 - Spoon batter evenly into the ungreased tube pan. Smooth the surface with a spatula and run a knife through the batter to release large air pockets.
07 - Bake for 35 to 40 minutes until golden and springy to touch.
08 - Invert the pan immediately onto a bottle or cooling rack. Let it cool completely upside down for 1 to 2 hours.
09 - Run a thin knife around the edges to loosen the cake and remove from pan. Serve plain or with fresh berries and whipped cream.

# Expert Advice:

01 -
  • It's genuinely light and fluffy without feeling like cardboard, which honestly shouldn't be possible but somehow is.
  • You'll impress people with minimal fat and maximum drama—twelve egg whites beating into submission never gets old.
  • Perfect for using up those egg whites when you've been making custards or mayo all week.
02 -
  • Even a tiny trace of egg yolk will sabotage your egg whites—separate them carefully and use a clean bowl and beaters because yolks and whites won't cooperate.
  • An ungreased pan seems backward but is absolutely essential; the batter needs that friction to climb the sides and create height.
  • If you beat the whites too long, they'll look grainy and break down—stop when they're stiff and glossy, not when they look like wet sand.
03 -
  • If you don't have a stand mixer, a hand mixer works fine—just plan on spending more time beating the whites, or get really fit from the manual labor.
  • Cream of tartar is the secret ingredient that makes everything work, so don't skip it thinking you can just beat harder—it's science, not laziness.
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