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Light and Fluffy Angel Food Cake Recipe for Perfect Results

The other night we were invited to a dinner party and I offered to bring a dessert. With so many options, I debated new cookie recipes [what if they turned out awful?], cupcakes [too messy to carry?], and pie [not enough time]. In the end I chose a light angel food cake with strawberry glaze and whipped cream. A cake without butter and heavy frosting is a welcome change, and this one is perfect for a dinner party: airy, simple, and quick to prepare. It received many compliments — enjoy!

Angel Food Cake
Recipe Type: Dessert
Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hour 25 mins
Serves: 8
Ingredients
  • 1 1/2 cups egg whites (about 10 eggs)
  • 1 cup confectioners’ sugar
  • 1 cup all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup granulated sugar
Instructions
  1. Measure egg whites into a bowl or pour from a carton into a measuring cup, then transfer to the mixer bowl. If separating eggs yourself, reserve the yolks for another use. Let the whites sit at room temperature for 30 minutes.
  2. Preheat the oven to 350°F (175°C).
  3. Whisk the confectioners’ sugar and flour together until well combined. Flour and powdered sugar mixed
  4. Add the cream of tartar, vanilla, and salt to the egg whites. Beat on high speed until soft peaks form.
  5. Gradually add the granulated sugar while continuing to beat until it dissolves and the whites form stiff, glossy peaks.
  6. Gently fold the flour mixture into the beaten egg whites in 1/4 cup increments, using the lowest mixer speed or a spatula to maintain volume.
  7. Spoon the batter into an ungreased 10-inch bundt or angel food cake pan. Batter in pan
  8. Run a spatula through the batter to release any large air pockets. Removing air pockets
  9. Bake at 350°F for 40–45 minutes, until the cake springs back when gently touched. Baked cake
  10. Invert the pan onto a cooling rack and allow the cake to cool completely before removing it from the pan (about 1 hour). Cooling upside down helps preserve the cake’s height. Cooling inverted cake
  11. Carefully loosen the cake from the pan with a thin spatula if needed, working around the center tube and the outer edge. Loosening cake from pan
  12. Serve slices topped with a strawberry glaze and a dollop of whipped cream.
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