Angel Cake Recipe

Ingredients for Angel Cake

• 12 large egg whites
• 1 ½ cups powdered sugar
• All Purpose Flour
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 ½ cups granulated sugar

How to Make Angel Cake

1. Bring 12 large egg whites to room temperature.
2. Sift together 1 ½ cups powdered sugar and 1 ½ cups cake flour three times to ensure a light and airy texture.
3. 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.
4. Gradually add 1 ½ cups granulated sugar, about 2 tablespoons at a time, beating until stiff, glossy peaks form. Be careful not to overbeat.
5. Gently sift about ¼ of the flour mixture over the beaten egg whites.
6. Using a rubber spatula, carefully fold the flour mixture into the egg whites until just combined. Be gentle to avoid deflating the egg whites.
7. Repeat the folding process, adding the remaining flour mixture in three more additions, folding until just combined after each addition.
8. Pour the batter into an ungreased 10-inch tube pan. Make sure the pan is completely clean and dry.
9. 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.
10. Immediately invert the cake onto a wire rack and let it cool completely upside down. This prevents the cake from collapsing.
11. Once completely cool, run a thin knife or spatula around the edges of the pan to loosen the cake.
12. Carefully remove the cake from the tube pan.