Light, fluffy and amazing, this Angel Food Cake Recipe is a delicious recipe that can be served all year long with various toppings and is great for many occasions.
Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running.
Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.
Stir in the extracts.
Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan.
Let cool completely, use a sharp serrated knife to slice and serve.
Notes
Make sure you use a tube pan for this recipe.
You can flavor this with other extracts, see some ideas above.
Different toppings can be used, see above for ideas.
Make sure you don’t over whip the egg whites. You want soft peaks that means the mixture becomes fluffy but when you take the whisk and turn it right side up the egg whites will droop back on itself.
You HAVE to fold the flour mixture into the eggs, don’t just stir it or whisk it together, the whipped eggs will deflate easily. This will take some time to fold all the flour into the egg but the effort is worth the outcome.
Make sure to use a sharp serrated knife for slicing the cake. The serrated edge will grab on to the cake and cut so you don’t have to press down and smash the cake to cut it.
We cool the cake upside down so the cake sets and it doesn’t deflate on itself during the cooling process.