Classic Angel Food Cake 🍰✨ - Light & Fluffy Dessert
This **light and airy Angel Food Cake** is a classic dessert with a delicate texture and subtle sweetness. Made with fluffy egg whites and no butter, it’s a guilt-free treat perfect for pairing with fresh berries and whipped cream!
Equipment
- - 10-inch **tube pan (angel food cake pan)**
- - Electric Mixer
- - Mixing bowls
- - Rubber spatula
- Wire rack
Ingredients
- - 1 cup **cake flour** sifted
- - 1 ½ cups **granulated sugar** divided
- - 12 **large egg whites** room temperature
- - 1 ½ teaspoons **cream of tartar**
- - ¼ teaspoon **salt**
- - 1 teaspoon **vanilla extract**
- - ½ teaspoon **almond extract** optional
Instructions
- **Preheat oven** to **350°F (175°C)**. Ensure your mixing bowl and beaters are completely grease-free.
- In a small bowl, sift together **cake flour** and **¾ cup sugar**. Set aside.
- In a large mixing bowl, beat **egg whites, cream of tartar, and salt** on medium speed until soft peaks form.
- Gradually add the remaining **¾ cup sugar**, beating until stiff, glossy peaks form.
- Gently fold in **vanilla and almond extracts** using a rubber spatula.
- Sift the **flour mixture** over the egg whites in **three additions**, gently folding after each addition to keep the batter airy.
- Spoon the batter into an **ungreased tube pan**, smoothing the top.
- Bake for **35-40 minutes**, until the top is golden and a toothpick inserted comes out clean.
- **Invert the pan immediately** and let the cake cool completely upside down (about **1-2 hours**).
- Once cooled, run a knife around the edges to release the cake. Slice and serve with **whipped cream and fresh berries**!