I'll admit it. I have never been a big fan of Angel Food Cake. The sticky-spongy cake found on the shelves of the bakery section of my local grocery store was a turn-off. After making this recipe, I have changed my mind. Yes, the cake is still little sticky. That's due to the lack of butter in the batter, which turns out to be a good thing if you're watching your fats. Plus, the sponginess is replaced with a light-as-air texture. You can't beat that. Try this recipe and you'll see what I mean.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
- 12 egg whites
- 1 cup cake flour, sifted or stirred before measuring
- 1 cup sugar, divided
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1-1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F. With a wire whisk, combine the flour and 1/2 cup of sugar in small bowl. Set aside. In a stand mixing bowl or regular bowl, beat the egg whites until foamy. Add the cream of tartar, salt and vanilla. Continue beating until soft peaks form. Add 1/2 cup sugar and beat until firm peaks form. Sprinkle flour mixture over egg mixture. With a rubber spatula, in the figure eight fashion, carefully stir. Only stir until just mixed. Scoop batter into UN-GREASED angel food cake pan. Bake for 40 to 45 minutes. Top will be lightly browned. Cool completely inverted on legs of pan or on glass bottle inserted into whole in pan.
Store cake in airtight container. Cake may be frozen for 3 months if kept in airtight container or storage bag.
Notes in the Margin:I'm sorry for the mix-up in the ingredients list. As you'll notice, it has been fixed.