Classic Angel Food Cake

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

This master Angel Food Cake recipe is good as is, but it's also easy to modify to suit any cravings.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.2g
  • Carbohydrate: 31.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 104mg
  • Calcium: 4mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Angel Food Cake Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy