ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic Angel Food Cake

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 12 servings (serving size: 1 slice)
This master Angel Food Cake recipe is good as is, but it's also easy to modify to suit any cravings.

Ingredients

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar, divided
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon almond extract

Nutrition Information

  • calories 146
  • caloriesfromfat 0.0 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 4.2 g
  • carbohydrate 31.8 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 104 mg
  • calcium 4 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.

  3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

  4. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

  5. Nutty: For nut lovers; fold 1/2 cup finely chopped toasted nuts--such as almonds, walnuts, or hazelnuts--into the batter with the flour.

  6. Chocolate glazed: Whisk together 3 tablespoons unsweeetened cocoa, 1 cup powdered sugar, 1/2 teaspoon vanilla extract and about 3 tablespoons water or cold coffee. Drizzle over cooled cake.

  7. Chocolate malt: Add 2 tablespoons malted milk powder and 2 tablespoons unsweetened cocoa powder to the flour mixture.

  8. Citrus-glazed: Whisk together 2 tablespoons lime, lemon, orange juice and 1 cup powdered sugar until smooth. Drizzle over cooled cake.

  9. Ice cream: Cut the cake horizontally into 3 layers, then spread each layer with cup of softened ice cream or sorbet. Reassemble the cake, then freeze it until ready to serve.

  10. Orange: Fold 2 tablespoons grated orange peel and 1 teaspoon orange extract into the batter.

  11. Pink Peppermint: Add 1/4 teaspoon red food coloring to the batter and fold in 1/4 cup finely crushed hard peppermint candies.

  12. Spiced: Add 1 1/2 teaspoons pumpkin pie spice to the flour mixture.