Light and Fluffy Angel Food Cake
Angel food cake is a light, fluffy, and airy cake that is perfect for any occasion. It is made with egg whites, sugar, flour, and cream of tartar. The egg whites are beaten until stiff peaks form, and then the sugar is gradually added. The flour and cream of tartar are then added, and the batter is poured into a tube pan. The cake is baked until a toothpick inserted into the center comes out clean. Angel food cake is often served with fresh berries or whipped cream.
Angel food cake was first created in the United States in the late 1800s. It is believed that the cake was invented by a baker named Harry Baker. Baker was experimenting with a new recipe for sponge cake when he accidentally added too much egg white to the batter. The result was a light, fluffy, and airy cake that was unlike anything he had ever tasted before. Baker named the cake "angel food cake" because it was so light and airy that it seemed like it could have been eaten by angels. Angel food cake quickly became a popular dessert in the United States, and it is still enjoyed by many people today.
Light and Fluffy Angel Food Cake Light and Fluffy Angel Food Cake Light and Fluffy Angel Food Cake Light and Fluffy Angel Food Cake
Prep time: 15 | Cook time: 40 | Serves: 8
Ingredients
  • 1 1/2 cups sifted cake flour
  • 1 1/2 cups sugar
  • 12 egg whites, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon almond or vanilla extract
  • 1/4 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Grease and flour a 10-inch tube pan.
  3. In a medium bowl, whisk together the flour and sugar.
  4. In a large bowl, beat the egg whites, salt, and cream of tartar until stiff peaks form.
  5. Gradually add the sugar mixture to the egg whites, beating constantly.
  6. Beat in the vanilla extract and nutmeg.
  7. Pour the batter into the prepared pan.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Invert the cake onto a wire rack to cool completely.
  10. Serve with fresh berries or whipped cream.
Why It Works
  • The egg whites are beaten until stiff peaks form, which incorporates air into the batter and makes the cake light and fluffy.
  • The sugar is gradually added to the egg whites, which helps to stabilize the foam and prevent the cake from collapsing.
  • The flour and cream of tartar are added last, and they help to give the cake its structure.
  • The cake is baked in a tube pan, which allows the air to circulate around the cake and helps to prevent it from becoming dense.