Angel Food Cake
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
No butter, no oil, no yolks: this tall white ring cake rises entirely on whipped egg whites folded with cake flour and sugar.
Read more
It likely appeared in late 19th-century America as a way to use whites left over from custard making. The top has a slight marshmallow chew over a cloud-light crumb. The pan goes upside down the moment it leaves the oven, because cooling right side up lets the delicate foam sink under its own weight. Fresh berries and whipped cream are the traditional companions.
Ingredients
Instructions
- 1
Preheat the oven to 170C (340F) and ensure the tube pan is completely free of grease.
The batter needs to cling to the ungreased walls to climb and rise properly during baking.
- 2
Add 1 tbsp of lemon juice and 1 tsp of salt to 8 room-temperature egg whites and begin whipping.
Gradually add 150g of sugar in three parts until the foam becomes dense and glossy.
- 3
Once the meringue reaches stiff peaks that hold their shape, add 1 tsp of vanilla extract.
Briefly mix on low speed to distribute the flavor without deflating the delicate egg white structure.
- 4
Sift 90g of cake flour over the meringue.
Use a large rubber spatula to gently fold the flour from the bottom up, working quickly to maintain the airy volume of the delicate batter.
- 5
Pour the batter into the pan and bake at 170C for 35 minutes.
Immediately after baking, invert the pan over a bottle or cooling rack to prevent the delicate structure from collapsing.
- 6
Wait until the cake is completely cool before running a thin knife or spatula around the inner and outer edges of the pan.
Carefully release the cake to keep the delicate crumb intact.
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