Wow, this is one great cake! I sort of did an amalgamation between this one and the Vanilla Bean Angel Food Cake from CL March 2006. To this recipe I added the beans from a 2" piece of vanilla bean and then cut the liquid vanilla down to 1tsp instead of 1.5 tsp. Although this really didn't matter and I think I'll add the whole 1.5 tsp next time. The almond extract gave it a nice little something extra. Usually angel food cake on its own is fairly bland but this one is great. My kids are eating it plain without the berry topping. A keeper for sure.
Classic Angel Food Cake
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
More From Cooking Light
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
- 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
- Preheat oven to 325°.
- 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.
- 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.
- 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.
- Nutty: For nut lovers; fold 1/2 cup finely chopped toasted nuts--such as almonds, walnuts, or hazelnuts--into the batter with the flour.
- 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.
- Chocolate malt: Add 2 tablespoons malted milk powder and 2 tablespoons unsweetened cocoa powder to the flour mixture.
- Citrus-glazed: Whisk together 2 tablespoons lime, lemon, orange juice and 1 cup powdered sugar until smooth. Drizzle over cooled cake.
- 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.
- Orange: Fold 2 tablespoons grated orange peel and 1 teaspoon orange extract into the batter.
- Pink Peppermint: Add 1/4 teaspoon red food coloring to the batter and fold in 1/4 cup finely crushed hard peppermint candies.
- Spiced: Add 1 1/2 teaspoons pumpkin pie spice to the flour mixture.
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