Angel food cake is a light and fluffy dessert that is made from beaten egg whites, sugar, and flour. Unlike traditional cakes that use butter, angel food cake relies on the structure of beaten egg whites to provide its characteristic airy texture.
This makes it a great option for those looking for a lower fat dessert option. The cake is typically baked in a tall tube pan, which allows it to rise and form a distinct dome shape. Angel food cake is often served with a dusting of powdered sugar or topped with fresh fruit, whipped cream, or a fruit sauce. This versatile dessert can be dressed up for a special occasion or simply enjoyed on its own as a light and refreshing treat. Whether you’re a fan of classic angel food cake or enjoy experimenting with variations, this delightful dessert is sure to be a hit.
Angel Food Cake
- Cast Iron Bundt Pan
- 5 quart Dutch Oven
- 1 tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 ¼ cups cake flour
- 1 ¾ cups white sugar
- ¼ tsp salt
- 12 egg whites
- In a stand mixer, beat egg whites until they form stiff peaks.
- Add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt, five times.
- Gently combine dry ingredients to egg white mixture.
- Add batter to an un greased Cast Iron Bundt Pan.
- In a cold oven, add Bundt Pan and turn oven to 325 degrees.
- Bake for 1 hour or until top is golden brown.
- Let cook in Bundt pan and cool. It should release from the pan and come out without sticking.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.