Angel Food Cake is a classic, airy dessert beloved for its light, fluffy texture and sweet, delicate flavor. Often considered a guilt-free treat, it is made primarily from whipped egg whites, sugar, and flour, without any butter or fat. This vintage recipe captures the elegance of mid-20th-century American baking, reflecting a time when simple ingredients and careful technique were key to making impressive desserts. This version likely dates back several decades and includes subtle flavorings like vanilla or almond.
Ingredients
- 1½ cups egg whites (about 12 large eggs)
- 1½ cups sugar
- 1 ½ cup cake flour (sifted)
- 1 tsp cream of tartar
- ½ tsp vanilla ( or almond flavoring)
Instructions
Step 1: Prepare Ingredients
- Separate egg whites and allow them to come to room temperature. Sift flour and measure.
Step 2: Beat Egg Whites
- In a clean mixing bowl, beat egg whites until foamy.
- Add cream of tartar and continue beating until soft peaks form.
Step 3: Add Sugar
- Gradually add sugar, a few tablespoons at a time, beating until stiff peaks form.
Step 4: Fold in Dry Ingredients
- Gently fold in sifted flour, a small amount at a time, being careful not to deflate the batter.
- Add flavoring and fold in gently.
Step 5: Bake
- Pour batter into an ungreased angel food cake pan.
- Bake at 350°F (175°C) for 35–40 minutes until golden and springs back when lightly touched.
Step 6: Cool & Serve
- Invert pan and cool upside down for at least 1 hour.
- Loosen edges with a knife and remove from pan. Serve plain or with berries and whipped cream.
Tips
- Substitute almond extract for a nutty twist.
- Use a tube pan with a removable bottom for best results.
- Do not grease the pan—this helps the cake rise properly.
- Serve with lemon glaze or fresh fruit for added flavor.
Nutrition
Calories: 170kcalCarbohydrates: 37gProtein: 5gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 51mgPotassium: 107mgFiber: 0.4gSugar: 25gVitamin A: 0.3IUCalcium: 5mgIron: 0.2mg
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