Ina Garten Angel Food Cake Recipe
Angel food cake is a light, fluffy dessert that feels like a cloud. It is simple but special. This cake is made with egg whites and a little sugar.
Ingredients
- 1 cup egg whites about 10 large eggs
- 1 1/2 cups granulated sugar
- 1 cup cake flour
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract optional
Instructions
Preheat the oven
- Preheat oven to 350°F. Do not grease the angel food pan.
Sift dry ingredients
- Sift cake flour and half of the sugar together. Repeat for a light mix.
Beat egg whites
- Beat egg whites, cream of tartar and salt until soft peaks form.
Add vanilla and almond
- Add vanilla and almond extract. Beat for one more minute.
Add sugar slowly
- Add remaining sugar slowly while beating. Beat until stiff peaks form.
Fold in flour mixture
- Gently fold in the flour mixture in small parts. Do not deflate the egg whites.
Transfer to pan
- Pour batter into the pan. Smooth the top with a spatula.
Bake the cake
- Bake for 35 to 40 minutes until golden brown and firm.
Cool upside down
- Invert the pan and cool for one hour. This keeps the cake tall.
Remove from pan
- Run a knife around the edges and center tube. Remove cake carefully.
Notes
- Use room temperature egg whites for better volume.
- Make sure no yolk gets into the whites.
- Do not grease the pan; the cake needs to cling.
- Use a clean, dry bowl to beat the whites.
- Cool the cake upside down to prevent collapsing.