You'll never need another Angel Food Cake recipe! This soft, light, airy homemade cake always turns out perfect!
INGREDIENTS
SERVINGS: 12 SLICES– 1 cup (115 grams) cake flour , spooned & leveled (homemade version here)– 1 and 1/2 cups (180 grams) powdered sugar– 1 and 1/2 cups egg whites , room temperature– 1 and 1/2 teaspoons cream of tartar– 1/4 teaspoon salt– 1 cup (200 grams) granulated sugar– 1 and 1/2 teaspoons pure vanilla extract
INSTRUCTIONS
Place oven rack in lower third. Preheat oven to 325°F (163°C). Sift cake flour and powdered sugar three times. Set aside.
1
Beat egg whites in a stand mixer with the whisk attachment or a large electric mixer bowl on low-medium speed until foamy. Add salt and cream of tartar, then speed to medium-high.
2
Start adding granulated sugar one tablespoon at a time and beat the egg whites until stiff glossy peaks form. Add vanilla extract and mix slowly until combined.
3
Sift 1/4 of dry ingredients over beaten egg whites and gently fold. Keep folding dry ingredients 1/4 at a time. Scoop batter into an ungreased 10-inch angel food cake or tube pan. After knife-removing air pockets, smooth batter evenly.
4
Bake the cake for 40–45 minutes at 325°F (163°C) until the top is lightly golden brown and a toothpick inserted comes out clean.
5
After baking, invert the cake pan onto a wire rack to cool. Once cooled, carefully remove the cake from the pan using a knife to loosen the sides. Cut, serve, and enjoy!