Angel Food Cake
A light cake that is best when served with whipped cream and fresh berries or fruit. This cake has no fat, unless you serve with whipped cream!Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980
Servings: 12 servings
Ingredients
- 1 1/2 cups egg whites 11 - 12 large egg whites, at room temperature
- 1 1/4 cups confectioner's sugar
- 1 cup cake flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1 cup granulated sugar
Serving Suggestions
- 2 tablespoons confectioner's sugar
- whipped cream made using 1 pint of heavy cream for entire cake
- ice cream
- fresh fruits such as strawberries or other berries; peaches or other stone fruits sliced or cut to bite-sized pieces and with a bit of granulated sugar to sweeten
Instructions
- In advance, measure egg whites and allow to come to room temperature.
- Place oven rack in middle position and preheat to 375 °F. Grease bottom only of 10-inch tube pan.
- In small bowl, add confectioners' sugar and cake flour; stir to combine and set aside.
- In the large bowl of a stand mixer, add egg whites, cream of tartar, and vanilla extract. At high speed, beat until well mixed.
- With mixer on high speed, add granulated sugar, 2 tablespoons at a time. Beat until granulated sugar is just dissolved (test by rubbing a small amount between fingers) and whites form stiff peaks but are not dry. Do not scrape bowl during beating.
- Using large whisk, gently fold in flour-sugar mixture, about 1/4 at a time, just until flour disappears.
- Pour mixture into prepared 10-inch tube pan. Distribute evenly, then using a long narrow metal spatula or large knife, cut through batter to eliminate any large pockets of air.
- Bake 35 minutes or until cake springs back when lightly touched with finger. Any cracks on surface should look dry.
- Invert cake in pan, using metal funnel, if necessary. Cool completely. Use metal spatula to loosen cake from pan and invert onto serving plate. If desired, sprinkle with confectioner's sugar or frost with whipped cream. Serve with whipped cream or ice cream and sliced fresh fruit or berries.
Notes
Make early in the day or the night before.
For a nice presentation one can simply dust the cake with confectioner's sugar. For a frosted cake, shortly before serving frost with whipped cream using 1 pint of heavy cream. Also pairs well with ice cream.