Fluffy Baked Angel Food Cake
This light and airy angel food cake has a delicate, spongy texture that melts in your mouth. The simple yet elegant dessert is perfect for any occasion, whether served plain or topped with sweetened whipped cream and fresh berries.
Instructions
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1
Preheat the oven to 350°F. Allow the egg whites to come to room temperature for 30 minutes. Sift the confectioners' sugar and all-purpose flour together twice, then set aside.
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2
In a large bowl, beat the egg whites with the cream of tartar, vanilla extract, almond extract, and salt until soft peaks form. Gradually add the granulated sugar, about 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Gently fold in the sifted flour mixture, about 1/2 cup at a time, until just combined.
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3
Carefully spoon the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter and remove any air pockets. Bake on the lowest oven rack for 35-40 minutes, or until the top is lightly browned and the entire surface appears dry.
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4
Immediately invert the pan and allow the cake to cool completely, about 1 hour. Once cooled, run a knife around the sides and center tube of the pan to release the cake. Transfer the angel food cake to a serving plate.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
