Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
- 1 1/2 cups (6oz/172g) powdered sugar,
- 1 cup (5oz/142g) all purpose flour
- 2 tablespoons cornstarch (cornflour)
- 1 1/2 cups (12oz/340g) egg whites (about 12 egg whites)
- 1 teaspoon cream of tartar*
- 1/8 teaspoon salt
- 1 cup (8oz/225g) sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
-
Preheat the oven to 325°F (160°C). Set aside an angel food cake pan. There is no need to grease or line it.
-
In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.
-
In a stand mixer fitted with a whisk attachment beat egg whites, cream of tartar, and salt until you've reached frothy soft peaks.
-
Increase the speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form (just as if you were making meringue).
-
Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a spatula until just combined. Sprinkle over the remaining half of the flour mixture and gently fold until no streaks remain.
-
Transfer the batter into a prepared cake pan and bake until top of cake springs back when touched, 40–50 minutes. Transfer the angel food cake to a rack and let cool.
-
Store at room temperature for up to 3 days. To serve top with whipped cream and fresh seasonal berries.
Substitute cream of tartar: For every 1/2 teaspoon of cream of tartar in the recipe you can use 1 teaspoon lemon juice or white vinegar instead.