Angel cake is a light, fluffy sponge made with whipped egg whites, sugar, and a touch of magic.
Fluff your wings and ready your whisks, ’cause you’re about to dive into the most heavenly Angel Cake recipe ever! Light, airy, and sweet as angel kisses, this ethereal delight is easier to make than you’d think. Stick around, and I promise you’ll be baking like a celestial pro.
Heavenly Angel Cake
This ethereal Angel Cake is light, fluffy, and makes you feel like you’re dining on a cloud. It’s perfect for special occasions or simply when you need a bit of angelic sweetness in your life.
- Cooking method: Baking
- Prep time: 20 minutes
- Cook time: 40 minutes
- Cuisine type: American
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Cooking Instructions
- Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is ungreased (it’s a thing, trust me).
- In a medium bowl, whisk together the cake flour and half of the sugar (3/4 cup). Set aside.
- In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and salt, continuing to beat until soft peaks form.
- Gradually add the remaining 3/4 cup of sugar, beating on high speed until stiff peaks form. You’ve now got the angel’s fluff!
- Gently fold in vanilla and almond extracts. Be gentle; treat it like a baby kitten.
- Gradually fold in the flour mixture, 1/4 cup at a time, until fully incorporated. (Patience, young padawan!)
- Pour the batter into the ungreased angel food cake pan, spreading evenly.
- Bake for 35-40 minutes, until the top is golden brown and a toothpick comes out clean. Invert the pan to cool for about an hour. This is crucial. Because gravity.
- Once cool, release the cake from the pan using a knife. Serve and ascend into culinary heaven.
Suggestions
- Alternative ingredients: Swap almond extract for coconut extract for a tropical twist.
- Garnishing options: Top with fresh berries, whipped cream, or a light dusting of powdered sugar.
- Cooking tips: Ensure egg whites are at room temperature for maximum volume. Sift flour and sugar together to avoid lumps and bumps—no one likes those!
