This Angel Food Cake recipe is not only super easy to make, but it's also incredibly delicious. Made with mostly egg whites, this cake is perfect for summer.
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 10
Ingredients
10(340g)egg whites, room temperature
1 ⅔cups(340g)granulated sugar
½teaspooncream of tartar
½teaspoonsalt
1 ⅓cups(170g)cake flour, sifted
1teaspoonvanilla extract
1tablespoonfreshly squeezed lemon juice
Instructions
Get ready
Adjust oven rack to middle position and preheat to 350°F.
Make the cake
Combine egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute to moisten. Increase to medium-low and mix for 3 minutes; the whites will look very foamy at this stage.
Add the lemon juice and vanilla, increase speed to medium and beat for 3 minutes; the meringue will be light but thin, not foamy. Increase to medium-high and beat for another 3 minutes, until the meringue is thick and glossy and the wires of the whisk leave a distinct vortex pattern. You'll know it's ready when the meringue runs off the wires but retains enough body to pile up on itself in a mound.
Sprinkle the cake flour over the meringue or use a sieve to sift it in then gently fold with a flexible spatula. Fold from the bottom up, cutting through the middle, until no pockets of dry flour remain.
Pour the batter into the pan and spread it evenly with the spatula. If you notice any unmixed flour as you pour, incorporate it into the batter with a gentle wiggle of your spatula.
Bake for 30-55 minutes, until the cake has risen and developed a firm, golden crust. Immediately invert the pan on its stilts, or over the neck of the bottle, and leave it to cool completely, about 2 hours.
Turn the cooled cake right side up and loosen the outer edges with a butter knife. Lift the center tube to remove the cake. Loosen it from the bottom then invert it onto a serving platter.
Notes
Sift the flour before measuring if you are using cup measurements. If you don't have cake flour, you can use my homemade cake flour but the results won't be exactly the same. I highly recommend purchasing cake flour from the store.
If at all possible, use weight measurements. This will ensure the accurate ratio is being used for the cake and it will turn out exactly as intended.
You need a 10-inch tube pan that is 4-inches deep with a removable bottom. Nonstick pans will not work! And do not grease the pan. You want the cake to cling to the sides so it can climb up.
Make ahead tip
Wrap the cake tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator
Angel food cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator.