Description
A light and fluffy angel food cake reminiscent of childhood memories. Perfect for any occasion and easily customizable.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups sugar, divided
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon table salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 375°F (190°C).
- Sift the cake flour and 3/4 cup of sugar into a bowl and set aside.
- In a stand mixer, beat the egg whites, cream of tartar, and salt until soft peaks form (2-3 minutes).
- Gradually add the remaining 3/4 cup of sugar and beat until stiff peaks form (4-5 minutes).
- Reduce speed to low and gently fold in the flour mixture and extracts until just combined.
- Spoon the batter into an un-greased angel food cake pan and shake to even out.
- Bake for 30-35 minutes until golden and springs back when touched.
- Invert the pan to cool completely to prevent collapsing.
- Run a knife around the sides and gently remove the cake.
Notes
For best results, ensure egg whites are at room temperature. Store leftovers at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 25g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg