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.
Equipment
- 10-inch angel food cake pan (tube pan with feet, preferably with a removable bottom)
- spatula
- knife
Ingrediënten
Sponge Cake:
- 1 cup cake flour
- 1½ cups superfine sugar
- 2 tbsp cornstarch
- 10 egg whites
- 1¼ 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.
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