Indulge in the light, airy, and irresistibly fluffy experience of a Heavenly White Angel Cake. This classic cake, known for its pure white appearance and delicate texture, is the epitome of simplicity and elegance. Made primarily from egg whites, it boasts a cloud-like crumb that melts in your mouth. Perfect for any occasion, whether you’re celebrating a special event or simply craving something sweet, this cake is sure to impress. With a touch of vanilla and the subtle sweetness of a fine meringue, this White Angel Cake is not just a dessert—it’s a slice of heaven.
Ingredients:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan, as the batter needs to cling to the sides to rise properly.
- Sift the Dry Ingredients:
- Sift the cake flour and 1/2 cup of granulated sugar together. Repeat the sifting process three times to ensure a light and airy flour mixture. Set aside.
- Beat the Egg Whites:
- In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Add Sugar Gradually:
- Gradually add the remaining 1 cup of granulated sugar, 2 tablespoons at a time, while beating continuously on medium-high speed. Continue beating until stiff, glossy peaks form. The meringue should hold its shape well without being dry.
- Incorporate Flavors:
- Add the vanilla extract and almond extract (if using) to the meringue, and gently fold in with a spatula.
- Fold in the Flour Mixture:
- Sift one-third of the flour mixture over the meringue. Gently fold it in using a rubber spatula, careful not to deflate the egg whites. Repeat with the remaining flour mixture in two more additions, folding just until the flour is fully incorporated.
- Fill the Pan:
- Carefully spoon the batter into an ungreased angel food cake pan, spreading it evenly. Smooth the top with a spatula and gently tap the pan on the counter to release any large air bubbles.
- Bake:
- Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched. Avoid opening the oven door during the first 30 minutes of baking to prevent the cake from falling.
- Cool Upside Down:
- Once baked, immediately invert the cake pan onto a bottle or a cooling rack with legs, allowing the cake to cool upside down. This prevents the cake from collapsing as it cools.
- Release the Cake:
- Once completely cooled, run a knife around the edges of the pan and gently remove the cake. Dust with powdered sugar before serving, if desired.
- Serve:
- Slice with a serrated knife using a gentle sawing motion to keep the cake from compressing. Enjoy this heavenly treat as is, or serve with fresh berries and whipped cream for an extra touch of indulgence.