This is a classic angel food cake made with egg whites and cake flour, along with a little vanilla and sugar.
Angel food cake was always my favorite cake, and I loved it topped with a fluffy frosting. It's the perfect cake for strawberries and whipped cream, or any berries or sliced fruit in season.
If you can find superfine baking sugar in your area, it is perfect for cakes like this one.
- 1 1/3 cups egg whites (takes approximately 10 large eggs)
- 1 1/3 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar, sifted, divided
- 1 teaspoon vanilla
- 1 cup cake flour, sifted before measuring, 3 1/2 ounces
- Heat the oven to 325 F.
- In a stainless steel, copper, or glass bowl, beat the egg whites until frothy; add cream of tartar and salt and then continue beating until egg whites stand in peaks. Gradually beat in 1 cup of the granulated sugar. Use superfine sugar if possible. Fold in vanilla.
- Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar. With a spatula, fold the flour mixture gently into batter until well incorporated.
- See How to Fold
- Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325 for 55 to 65 minutes.
- Remove from oven and invert pan (turn upside down, cake and all) until it is entirely cooled.
Makes one 10-inch Angel Food Cake.
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