Description
This classic angel food cake is light, fluffy, and naturally low in fat—made with simple ingredients and no butter or oil. Perfectly sweet and airy, it’s a versatile dessert that pairs beautifully with fresh fruit, whipped cream, or a dusting of powdered sugar.
Ingredients
- ⅞ cup all-purpose flour
- 2 tablespoons cornstarch
- 1½ cups granulated sugar, divided
- 12 egg whites
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons cream of tartar
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F and position the top rack to the lowest setting. Use an ungreased tube pan with a removable bottom.
- Sift together flour, cornstarch, and ¾ cup of the sugar in a medium bowl. Set aside.
- In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt on high speed until soft peaks form.
- Gradually add the remaining ¾ cup sugar and continue beating until stiff, glossy peaks form.
- Gently fold in the sifted dry ingredients with a spatula until just combined, taking care not to deflate the batter.
- Pour the batter into the ungreased tube pan and bake for 40–45 minutes, until golden brown and slightly cracked on top.
- Invert the pan immediately after baking and cool upside down for 1 hour.
- Once cooled, use a knife to loosen the edges and release the cake from the pan.
Notes
- Use a tube pan for best results; a bundt pan is not recommended.
- Cool the cake upside down to maintain its height and texture.
- Add lemon zest, cocoa powder, or berry puree for flavor variations.
- Use fresh egg whites or 100% pure boxed whites with no additives.
- Pairs well with berries, whipped cream, or lemon curd.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 18g
- Sodium: 115mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
