Delicate Vanilla Almond Angel Food Cake
Experience the lightest and fluffiest Angel Food Cake you'll ever taste with this homemade version. This cake, with its perfect blend of vanilla and almond extracts, is a showstopper for any special occasion. The texture is ethereal, and the flavor is sublime. I remember the first time I had this cake, thanks to my wonderful neighbor Artie. It quickly became a beloved favorite in our household, and now my husband and children request it for every birthday and celebration. No more store-bought cakes when you can impress your family and friends with this delightful dessert that melts in your mouth and pairs beautifully with fruits or whipped cream.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
cake flour
1 cup (Sifted)
sugar
3/4 cup + 2 tablespoons (Granulated, divided)
large egg whites
12 (Room temperature)
cream of tartar
1 1/2 teaspoons (N/A)
salt
1/4 teaspoon (N/A)
vanilla extract
1 1/2 teaspoons (N/A)
almond extract
1/2 teaspoon (N/A)
Instructions
1
Preheat your oven to 375°F (190°C). Do not grease the pan, as this cake requires the ability to cling to the sides for proper rising.
2
Sift together the cake flour and 3/4 cup of sugar in a bowl, then set aside.
3
In a separate small bowl, combine the vanilla and almond extracts and set aside for later use.
4
In a large mixing bowl, use an electric mixer to beat the room temperature egg whites on medium speed until foamy.
5
Add the cream of tartar and salt, then continue to beat until soft peaks form.
6
Gradually add the remaining 3/4 cup of sugar, a tablespoon at a time, while beating on high speed until stiff peaks form. This step is crucial for achieving the cake's signature height.
7
If available, use a mixing guard to prevent flour from flying out during the next step. Still on low speed, gently fold in the flour mixture and the extracts, taking care to incorporate thoroughly without deflating the batter.
8
Spoon the batter into an ungreased angel food cake pan. Use a knife or a skewer to gently swirl through the batter to eliminate any air pockets.
9
Bake in the preheated oven for 30-35 minutes or until the top springs back when lightly touched.
10
Once baked, immediately invert the pan onto a cooling rack or a tin funnel to allow it to cool completely upside down. This prevents the cake from collapsing.
11
After the cake has cooled, carefully run a knife around the edges of the pan to release the cake, then tap the sides of the pan to dislodge it. Invert the cake onto your serving plate.
12
To remove the pan insert, gently lift and tap the bottom of the pan while holding the cake on the plate. Your beautifully fluffy Angel Food Cake is now ready to be served!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this Angel Food Cake?
The cake features a delicate blend of vanilla and almond extracts, providing a sublime and classic flavor profile.
How many egg whites are required for this recipe?
You will need 12 large egg whites for this cake.
What temperature should the egg whites be before beating?
The egg whites should be at room temperature to ensure they achieve the proper volume when beaten.
Should I grease the angel food cake pan?
No, do not grease the pan. The batter needs to cling to the sides of the pan to rise properly.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C) before baking.
What type of flour is best for this recipe?
Cake flour is used in this recipe because it is finer and results in a lighter, more delicate texture.
What is the purpose of cream of tartar in the recipe?
Cream of tartar acts as a stabilizer for the egg whites, helping them hold air and maintain their structure.
How should I cool the cake after baking?
Immediately invert the pan onto a cooling rack or a tin funnel and let it cool completely upside down to prevent it from collapsing.
How do I know when the cake is done baking?
The cake is done when the top springs back when lightly touched, usually after 30-35 minutes.
How do I remove the cake from the pan once it is cool?
Carefully run a knife around the edges and center of the pan to release the cake, then tap the sides to dislodge it.
Why do I need to sift the flour and sugar together?
Sifting incorporates air and ensures there are no lumps, which helps maintain the cake's light and fluffy texture.
What is the best way to incorporate the flour into the egg whites?
Gently fold the flour mixture into the beaten egg whites on low speed or by hand to avoid deflating the batter.
How is the sugar divided in this recipe?
The total sugar is divided: 3/4 cup is sifted with the flour, and the remaining 3/4 cup is added to the egg whites while beating.
What should I do if there are air pockets in the batter?
Use a knife or a skewer to gently swirl through the batter once it is in the pan to eliminate any large air pockets.
Can I serve this cake with anything?
Yes, it pairs beautifully with fresh fruits or a dollop of whipped cream.
What consistency should the egg whites reach before adding sugar?
Beat the egg whites with cream of tartar and salt until soft peaks form before gradually adding the remaining sugar.
What does 'stiff peaks' mean for egg whites?
Stiff peaks occur when the egg whites are firm and hold their shape upright when the beaters are lifted.
Is a specific type of pan required?
Yes, an ungreased tube pan (angel food cake pan) is necessary for the cake to rise and cool properly.
How much vanilla extract is used?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
How much almond extract is used?
The recipe calls for 1/2 teaspoon of almond extract.
What is the origin of this specific recipe?
The author received this recipe from a neighbor named Artie, and it became a family favorite.
Does this cake contain any fat like butter or oil?
No, traditional angel food cake contains no fat, relying entirely on whipped egg whites for structure.
How many ingredients are in this cake?
There are 7 ingredients: cake flour, sugar, egg whites, cream of tartar, salt, vanilla extract, and almond extract.
Why is it important to add sugar one tablespoon at a time?
Gradual addition allows the sugar to dissolve properly and prevents the egg whites from collapsing, ensuring maximum height.
What should I use if I don't have a cooling rack?
You can use a tin funnel or a glass bottle to invert the center tube of the pan over to keep it elevated while cooling.
Can I use an electric mixer for the whole process?
An electric mixer is ideal for beating the egg whites, but the final folding of flour and extracts should be done very gently.
Is salt necessary in this sweet cake?
Yes, 1/4 teaspoon of salt is used to enhance the flavors of the vanilla and almond.
What speed should I beat the egg whites on initially?
Start on medium speed until the whites become foamy before adding the cream of tartar.
How much cake flour is used?
The recipe requires 1 cup of sifted cake flour.
Can this cake be served for birthdays?
Yes, the author notes that their husband and children request this specific cake for every birthday and celebration.