Angel Food Cake Recipe
This Angel Cake Recipe is light, fluffy, and made from scratch with simple ingredients like egg, sugar, and cake flour. Perfect for dessert tables or brunch.
Servings: 12 people
Calories: 180kcal
Equipment
- Cast Iron Bundt Pan or
- 5 quart Dutch Oven
Ingredients
- 5 eggs separated
- 1 ½ cups sugar
- ½ cup cold water
- 1 ½ cups cake flour sifted
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- Beat egg yolks with cold water until thick.
- Gradually add sugar to yolk mixture, beating constantly.
- Stir in salt and vanilla.
- In a separate bowl, beat egg whites until thick.
- When whites begin to foam, add cream of tartar and continue beating until stiff peaks form.
- Sift baking powder and cake flour together.
- Gently fold dry ingredients into the yolk mixture.
- Carefully fold in beaten egg whites using a rubber whisk or spatula.
- Pour batter into an ungreased angel food pan.
- Place pan in a cold oven.
- Turn oven to 325°F and bake for 70 minutes. (cooking time might be different with a cast iron fluted cake pan)
- Remove from oven and cool upside down before serving.
Notes
- Beat egg whites until stiff peaks form for a light, airy cake.
- Sift dry ingredients to ensure a smooth, lump-free batter.
- Gently fold egg whites into the batter to avoid deflating the batter.
- Cool the cake upside down in the pan to maintain height and texture.
Nutrition
Calories: 180kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 142mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 99IU | Calcium: 23mg | Iron: 0.5mg
