Ingredients for Angel Cake
- 12 large egg whites
- 1 ½ cups powdered sugar
- 1 ½ cups cake flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- ½ teaspoon almond extract (optional)
- ⅛ teaspoon salt
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How to Make Angel Cake
- Bring 12 large egg whites to room temperature.
- Sift together 1 ½ cups powdered sugar and 1 ½ cups cake flour three times to ensure a light and airy texture.
- In a large, clean, grease-free bowl, beat egg whites, 1 teaspoon cream of tartar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until soft peaks form.
- Gradually add 1 ½ cups granulated sugar, about 2 tablespoons at a time, beating until stiff, glossy peaks form. Be careful not to overbeat.
- Gently sift about ¼ of the flour mixture over the beaten egg whites.
- Using a rubber spatula, carefully fold the flour mixture into the egg whites until just combined. Be gentle to avoid deflating the egg whites.
- Repeat the folding process, adding the remaining flour mixture in three more additions, folding until just combined after each addition.
- Pour the batter into an ungreased 10-inch tube pan. Make sure the pan is completely clean and dry.
- Bake on the lowest rack of a preheated 350°F (175°C) oven for 40-45 minutes, or until the top springs back when lightly touched.
- Immediately invert the cake onto a wire rack and let it cool completely upside down. This prevents the cake from collapsing.
- Once completely cool, run a thin knife or spatula around the edges of the pan to loosen the cake.
- Carefully remove the cake from the tube pan.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
126g
Fat
0g
Carbs
13g
