Ingredients
- 1 cup cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional for flavor depth)
Step-by-Step Instructions
Step 1: Prep the Pan
Use an ungreased 10-inch tube pan. Do not grease the pan, as the batter needs to cling to the sides for structure.
Step 2: Sift Dry Ingredients
In a medium bowl, sift the cake flour and ½ cup of sugar together three times. This ensures a light, airy cake.
Step 3: Whip Egg Whites
In a large mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and salt. Continue beating until soft peaks form.
Step 4: Add Sugar Gradually
Gradually add the remaining 1 cup of sugar, a tablespoon at a time, while beating. Continue until stiff, glossy peaks form.
Step 5: Fold in Flavorings
Gently fold in vanilla and almond extracts.
Step 6: Fold in Flour Mixture
Sift about ¼ cup of the flour mixture over the egg whites. Gently fold in with a spatula. Repeat until all flour mixture is incorporated.
Step 7: Transfer to Pan
Pour batter into the tube pan. Use a knife to swirl through the batter to remove air bubbles.
Step 8: Bake
Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
Step 9: Cool Upside Down
Invert the cake pan immediately onto a cooling rack or bottle. Allow to cool completely (at least 2 hours).
Step 10: Remove and Serve
Run a knife around the edges and center tube to release the cake. Slice with a serrated knife to preserve the airy texture.
Variations
- Citrus Twist: Add 1 tablespoon lemon or orange zest.
- Chocolate Angel Cake: Fold in 2 tablespoons cocoa powder.
- Berry Angel Cake: Serve with fresh berries and whipped cream.
- Holiday Version: Add almond extract and top with powdered sugar for a festive touch.
Nutritional Information (Per Slice – Based on 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
| Fiber | 0 g |
| Sugar | 23 g |
Storage and Reheating
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Pro Tips
- Use room-temperature egg whites for maximum volume.
- Sift flour and sugar multiple times for a lighter texture.
- Never grease the pan — the cake needs to climb the walls.
- Use a serrated knife for clean slices.
- Serve with whipped cream, fresh berries, or a light glaze.
FAQs
1. Why didn’t my cake rise properly?
The egg whites may not have been whipped to stiff peaks or the flour was folded in too roughly.
2. Can I use all-purpose flour instead of cake flour?
Yes, but sift it with cornstarch for a lighter texture (1 cup AP flour minus 2 tablespoons + 2 tablespoons cornstarch).
3. Why is my cake dense?
Overmixing the batter or adding flour too quickly can deflate the whites.
4. Can I bake it in another pan?
Yes, but a tube pan is best for structure. If using loaf pans, baking time will vary.
5. How do I keep it from collapsing?
Cool it upside down immediately after baking to prevent sinking.
