Angel Food Cake
Servings 12 servings (may vary)
Calories 178kcal
Ingredients
- 12 large egg whites room temperature
- 1 3/4 cups super fine granulated sugar divided use
- 1 1/4 cups cake flour or all purpose flour
- 1/4 tsp salt
- 1 tsp cream of tarter
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- whipped cream and fresh berries for serving
Instructions
- Preheat oven to 350°F. Move rack to lower third of oven. Have nearby an angel food pan, no need to butter or spray with baking spray. Set aside.
- In a medium bowl, use a whisk to sift together 3/4 cup sugar, flour and salt. Whisk to blend thoroughly.
- In a large bowl using a stand mixer or a hand mixer whisk egg whites on medium speed with cream of tartar, vanilla and almond extracts until foamy. Gradually add reserved 1 cup sugar 1-2 Tablespoons at a time. Continue whipping until stiff peaks form.
- Fold flour mixture into the egg whites by hand about 1/4-1/3 cup at a time. Fold from bottom to top being careful not to deflate the egg whites. Scrape the sides of the bowl as you go. Gently pour and evenly spread batter evenly in 10-inch tube pan. Run a long skewer through the batter to release any large air bubbles.
- Bake 32-35 minutes or until toothpick inserted in center of cake comes out clean. Invert cake pan onto a bottle or if it has feet simply flip upside down and cool completely before removing from pan. Once cooled, run an offset spatula around the edge to loosen then invert onto a cake platter.
- Slice and serve topped with fresh berries and whipped cream, if desired.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 39g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 104mg | Potassium: 68mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 0.3IU | Calcium: 5mg | Iron: 0.2mg