Foolproof Angel Food Cake

Get ready to create the fluffiest, cloud-like cake you’ve ever tasted! This foolproof angel food cake recipe delivers heavenly results every time, with a texture so light it practically floats off your fork.

The secret to this ethereal dessert lies in perfectly whipped egg whites and a delicate balance of vanilla and almond extracts. Each slice reveals a tender, snow-white crumb that melts in your mouth – making it the perfect canvas for fresh berries, whipped cream, or simply enjoyed in its pure, pristine form.

Ingredients

For the Cake Base:

• 12 large egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup cake flour
• 1 cup powdered sugar

Equipment Needed:

• Stand mixer with whisk attachment (or hand mixer/balloon whisk)
• 10-inch tube pan with removable bottom
• Sifter or fine-mesh strainer
• Rubber spatula
• Thin knife

Steps

1. Position rack in middle of oven and preheat to 350°F (175°C). Place egg whites in mixer bowl and beat on low speed for 2 minutes until foamy. Room temperature eggs will whip up with more volume than cold ones.
2. Add cream of tartar and salt. Increase to medium-high speed and beat for 1-2 minutes until soft peaks form. You’ll know you’ve reached soft peaks when the whites curl over gently when the beater is lifted.
3. With mixer on medium speed, stream in granulated sugar over 30 seconds. A slow pour ensures the sugar fully dissolves into the whites without deflating them.
4. Add extracts and beat to stiff peaks for 2-3 minutes. The mixture should be glossy and hold a straight point when beater is lifted. Don’t overbeat or the cake will be tough.
5. Sift flour and powdered sugar together over egg whites. Using a large rubber spatula, gently fold in with no more than 20 strokes. The batter should be uniform but still airy.
6. Spoon batter into ungreased tube pan (grease prevents proper rising). Run a knife through batter to remove air pockets and smooth top.
7. Bake for 40-45 minutes until golden brown. Test doneness by gently pressing top – it should spring back. Don’t open oven during first 30 minutes of baking.
8. Immediately invert pan onto cooling rack for 1 hour. This prevents collapse. Once cool, run knife around edges and remove cake carefully.

Smart Swaps

• Replace 1/2 teaspoon almond extract with orange or lemon extract
• Use 1/4 cup cocoa powder in place of 1/4 cup cake flour for chocolate version

Make It Diabetes-Friendly

• Replace sugar with monk fruit sweetener (1:1 ratio)
• Reduce powdered sugar to 1/2 cup (saves 6g carbs per slice)
• Serve with sugar-free whipped cream (less than 1g carb per 2 tablespoons)

Pro Tips

• Separate eggs while cold but let whites warm to room temperature
• Never let any yolk contaminate the whites
• Use the carton date to check egg freshness – fresher eggs = better volume