A classic angel food cake with a golden crust and soft, white interior, dusted with confectioners’ sugar, on a rustic wooden table. Fresh strawberries and a sprig of mint garnish the cake, with a cozy napkin and wooden cutting board adding to the warm, inviting atmosphere.

Classic Angel Food Cake

A light and airy angel food cake made with whipped egg whites, perfect on its own or topped with fresh fruit, whipped cream, or a rich sauce.
Portions:10
Preparation Time: 20 minuten
Cooking Time:55 minuten
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Equipment

Ingrediënten

Sponge Cake:

  • 1 cup cake flour
  • cups superfine sugar
  • 2 tbsp cornstarch
  • 10 egg whites
  • tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ tsp almond extract

Topping:

  • 2 tbsp confectioners’ sugar

Instructies

  • Preheat the oven to 325°F (160°C).
  • Butter and flour a 10-inch angel food cake pan.

To Make the Cake:

  • In a large bowl, combine the flour, ½ cup superfine sugar, and cornstarch.
  • Set aside.
  • In a separate large bowl, beat the egg whites, cream of tartar, and salt until frothy.
  • Gradually add the remaining 1 cup of superfine sugar while beating until stiff peaks form.
  • Stir in the vanilla and almond extracts.
  • Gently fold in the flour mixture using a spatula.

To Bake:

  • Spoon the batter into the prepared pan.
  • Bake for 50–60 minutes, until golden brown and springy.
  • A knife inserted in the center should come out clean.
  • Turn the cake upside down to cool in its pan for at least 20 minutes.
  • Run a long knife around the edges to release the cake from the pan.
  • Sprinkle with confectioners’ sugar before serving.

Notes / Tips / Wine Advice:

VARIATIONS:
Chocolate Angel Food Cake
Replace the superfine sugar with confectioners’
sugar. Reduce the flour to¾ cup and add ½ cup unsweetened cocoa
powder. Top with 1½ cups chocolate sauce
Lemon Angel Food Cake
Add 2 tablespoons lemon juice and the grated zest of one lemon to the cake
batter.
Orange-Almond Angel Food Cake
Add 2 tablespoons orange juice and the grated zest of one orange to the cake
batter. After pouring the batter into the pan, top with ¼ cup sliced almonds.
Serving Tip:
Serve with fresh fruit, whipped cream, or a drizzle of chocolate or fruit sauce for added flavor.
Wine Advice:
Pair with a sparkling Moscato or a sweet Riesling for a refreshing combination.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 0 g | Fiber: 0 g | Sugar: 23 g | Salt: 0.2 g
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Recipe Category Cake / Dessert
Country American
Season: All seasons
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