Description
This Light & Airy Angel Food Cake is the perfect delicate dessert for any occasion. With its fluffy texture and subtle sweetness, it’s ideal for pairing with fresh berries, whipped cream, or a drizzle of chocolate sauce. Made with simple ingredients and easy-to-follow steps, this cake is a must-try for dessert lovers looking for a light and refreshing treat.
Ingredients
1 cup plus 2 tablespoons bleached cake flour
2 cups egg whites from 12 large eggs, cold
2 cups sugar
1 tablespoon vanilla extract
2 tablespoons lemon juice
¼ teaspoon kosher salt
Instructions
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Prepare the Oven and Pan: Preheat oven to 350°F. Place oven rack in the middle position. Use a clean 10-inch untreated aluminum tube pan (4-inch depth) with a removable bottom.
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Sift the Flour: Measure and sift the bleached cake flour. Spoon the flour into the measuring cup and level it with a knife before sifting.
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Make the Meringue: In a stand mixer, combine egg whites, sugar, and vanilla. Mix on low for 1 minute, then increase to medium-low speed for 3 minutes until dense. Add lemon juice and salt, then whip for another 3 minutes until soft peaks form.
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Incorporate the Flour: Gently fold sifted flour into the meringue with a spatula. Start from the bottom and work upward, avoiding overmixing.
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Bake the Cake: Pour batter into the tube pan (2/3 full). Bake for 45 minutes, or until golden-brown with a firm crust, and internal temperature reaches 206°F.
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Cool the Cake: Invert the pan immediately onto stilts or a bottle to cool for 2 hours.
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Unmold and Serve: Once cool, gently loosen the cake with a metal spatula and invert onto a plate. Slice with a serrated knife into 10-12 servings.
Notes
Add almond or orange extract for flavor variations.
Serve with fresh berries, whipped cream, or chocolate sauce.
For a gluten-free version, substitute the cake flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
