As fine and fluffy as cotton, this Angel Food Cake is a recipe for the ages. The ideal pillowy bed for macerated fruit and cream, it’s the epitome of sweet understated perfection.
- 1½ cups (188 grams) bleached cake flour
- 2 cups (400 grams) granulated sugar, divided
- 2 cups (480 grams) egg whites, room temperature (from about 14 large eggs)
- 1 teaspoon (3 grams) cream of tartar
- ½ teaspoon (1.5 grams) kosher salt
- 2 teaspoons (8 grams) vanilla extract
- Preheat oven to 350°F (180°C).
- In a medium bowl, sift together flour and 1 cup (200 grams) sugar. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. Slowly add remaining 1 cup (200 grams) sugar. Increase mixer speed to high; immediately add cream of tartar and salt. Add vanilla, and beat until soft peaks form, about 2 minutes.
- Transfer egg white mixture to a large bowl. Using a large balloon whisk, fold in flour mixture in 4 additions just until combined. Gently spread batter into an ungreased 10-inch removable-bottom tube pan. Run a knife through batter to remove any air pockets, and smooth top.
- Bake until cake is firm to the touch and an instant-read thermometer inserted near center registers 205°F (96°C) to 210°F (99°C), about 40 minutes. Immediately invert pan (onto a bottle if needed; see page 42 for reference), and let cool completely. Using an offset spatula, loosen cake from sides and bottom of pan. Invert onto a cake plate.
Try the original recipe with a bright kiss of citrus. Substitute 1 tablespoon (15 grams) fresh lemon juice for vanilla extract. Fold in
2 tablespoons (6 grams) lemon zest (about
2 lemons) with last addition of flour mixture.
To keep from squishing down your cake during slicing, be sure to use a serrated knife.