Old Fashioned Angel Food Cake Recipe
A classic angel food cake made with whipped egg whites, powdered sugar, and cake flour, then baked in an ungreased tube pan until golden and airy. This light, fluffy dessert requires careful folding to maintain the delicate meringue structure and must cool inverted to preserve its height and tender crumb.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Sift together powdered sugar, cake flour, and salt in a medium bowl and set aside.
- 3
In a large bowl, combine egg whites with vanilla extract, almond extract, and cream of tartar.
- 4
Whip egg whites on medium speed for 2 minutes, then increase to high speed.
- 5
Gradually sprinkle in powdered sugar while mixing on high speed until stiff peaks form.
- 6
Sprinkle the flour mixture over the egg whites in portions and gently fold together with a spatula, repeating until all flour is incorporated with no visible streaks.
- 7
Transfer batter to an ungreased 10-inch tube pan and gently spread the top level.
- 8
Bake until the top is lightly browned and feels dry to the touch.
- 9
Remove from oven and immediately invert onto a cooling rack or suspend over a bottle through the center.
- 10
Cool in the inverted position for 1 1/2 hours.
- 11
Gently tap the sides and bottom of the pan to release the cake and transfer to a serving platter.
Tips
Use an ungreased pan; the batter must grip the sides to rise properly.
Invert the cake immediately after baking to prevent it from collapsing as it cools.
Ensure no egg yolk specks reach the whites, or they will not whip to stiff peaks.
Fold gently to preserve the airy structure built during whipping.
Good to Know
Store in an airtight container at room temperature for up to two days.
Best enjoyed the day it is made.
Transfer to a serving platter or cake stand.
Common Mistakes
Do not use a greased pan or the cake will slide down the sides.
Do not skip the inversion step or the cake will collapse and lose its signature height.
Do not fold aggressively or you will deflate the egg whites and lose the airy texture.