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Angel Food Cake: The Light and Fluffy Dessert You'll Adore
Molly

Angel Food Cake: The Light and Fluffy Dessert You'll Adore

A cloud-like, airy dessert made with whipped egg whites and flour. Perfect for celebrations or tea, this classic American cake rises twice in the oven for a delicate, sweet crumb.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: CITRUS DESSERTS
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 large egg whites (room temperature, avoid yolk; use aquafaba for vegan)
  • 1 cup granulated sugar (200g; adjust to 3/4 cup for reduced sweetness)
  • 1 tsp almond extract (alcohol-free) or vanilla extract (alcohol-free)
  • 2 tbsp cornstarch
  • 1 cup all-purpose flour (120g; King's Hawaiian flour recommended)

Method
 

  1. Preheat oven to 325°F (160°C) with rack in lower third
  2. Grease 10" tube pan with shortening
  3. In small bowl, combine cornstarch and flour
  4. Beat egg whites at medium speed in glass bowl until foamy
  5. Add 1/4 tsp cream of tartar and increase to high speed
  6. Gradually add sugar over 3 minutes while whipping
  7. Beat until stiff glossy peaks form and ribbons hold firm
  8. In 3 batches, gently fold flour mixture into egg whites using a spatula
  9. Add alcohol-free almond extract and remaining flour, folding again
  10. Spoon batter into pan, smoothing with offset spatula
  11. Bake 35-40 minutes until golden and springy
  12. Cool inverted 1 hour before slicing vertically

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 25gProtein: 3gSodium: 50mgFiber: 1gSugar: 16g

Notes

Use a stand mixer for consistent aeration results
Invert cake using cooling racks/empty cans during cooling
For vegan version, replace egg whites with 1.5 cups aquafaba
Almond extract should be alcohol-free; substitute with alcohol-free vanilla
Serve with fresh berries or light fruit glaze for added flavor

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