Description
This Best Angel Food Cake brings a delightful sweetness with a light and airy texture, made with egg whites, vanilla, and almond extracts. Perfect for celebrations or a simple dessert, it’s a sure crowd-pleaser that anyone can make with ease.
Ingredients
Scale
- 1 cup (105g) all purpose flour minus 2 tbsp
- 2 tbsp cornstarch
- 1 ½ cups (297g) granulated sugar
- ¼ tsp salt
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 oz (57g) cream cheese, room temperature
- ½ cup (57g) powdered sugar
- 2 cups (454g) heavy cream, cold
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F for light aluminum pans or 350°F for dark heavier pans.
- Sift 1 cup of all-purpose flour (minus 2 tbsp) with cornstarch, granulated sugar, and salt five times for a light texture.
- In a mixing bowl, beat together egg whites, cream of tartar, vanilla, and almond extract on medium speed for 7-10 minutes until stiff peaks form.
- Gently fold the dry mixture into the egg whites in batches.
- Pour the batter into an ungreased angel food cake pan and bake for 40-45 minutes until golden and cracked on top.
- Immediately invert the pan and let the cake cool completely for 1½ to 2½ hours.
- Run a spatula around the edges and center to release the cake from the pan.
- Serve with whipped cream and fruit, and store leftovers in an airtight container at room temperature.
Notes
For best results, use room temperature egg whites.
Be gentle when folding the dry ingredients to maintain the light texture.
Store the cake at room temperature for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg