Description

Angel Food Cake is a light, airy dessert made with whipped egg whites, sugar, and cake flour. With its soft, cloud-like texture and delicate sweetness, it’s a perfect low-fat treat for spring and summer, especially served with fresh fruit and whipped cream.

Ingredients

12 large egg whites, room temperature
1 cup granulated sugar (divided)
1 cup cake flour, sifted
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)

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Instructions

Preheat oven to 350°F (175°C). Do not grease a 10-inch tube pan.
Pulse granulated sugar in a food processor until fine. Set aside half for meringue; mix the other half with sifted cake flour and salt.
In a large bowl, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add the reserved fine sugar while beating. Continue until stiff, glossy peaks form.
Gently fold in vanilla and almond extract.
Sift the flour mixture over the egg whites in small batches, folding gently after each addition.
Pour batter into ungreased tube pan. Smooth the top with a spatula.
Bake for 35–40 minutes, until golden and the top springs back when touched.
Invert pan onto a bottle or cooling rack immediately. Let cool completely upside down.
Run a knife around the edges and center tube to release the cake once cooled.

Notes

Add lemon or orange zest to the batter for a citrus twist.Use almond or coconut extract instead of vanilla for variety.Top with chocolate ganache or fruit glaze for a decadent finish.Serve with macerated berries and whipped cream for a classic pairing.Fold in freeze-dried fruit powder for added flavor and color.

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 18g
Sodium: 95mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 4g
Cholesterol: 0mg