Years ago I posted a recipe and called it “Favorite Angel Food Cake“. It’s the recipe I use most often, and I like it because the texture is a little softer than most. Still, I wanted to try a different angel food cake just for the sake of change, and made this basic angel food cake.
This angel food cake recipe is adapted from The Best Recipe. It is a little different than my other one in that it calls for slightly less cake flour and slightly less egg. Also, unlike my other recipe which calls for confectioners’ sugar, this recipe calls for ultra fine granulated. And finally, this recipe is baked at 325 rather than 375 so it doesn’t form as thick of a crust.
So this recipe gives my old favorite some competition!
- 1 cup sifted cake flour (3.5 ounces)
- 1 1/2 cups sifted ultra fine granulated sugar (10 1/2 ounces)**
- 12 large egg whites (1 3/4 cups plus 2 tablespoons), at room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice
- 3/4 teaspoon almond extract
- Preheat oven 325 degrees. Have ready an ungreased angel food cake pan with legs.
- In a small bowl, whisk the already sifted flour with half (3/4 cup) of the sugar. Place remaining half of the sugar (3/4 cup) next to the mixer.
- In a clean mixing bowl using an electric mixer, beat egg whites at low speed until frothy. Add cream of tartar and salt and beat at medium speed until whites form billowy mounds.
- With the mixer still at medium speed, beat in the reserved 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny with soft peaks.
- Add vanilla, lemon juice and almond extract and beat until just blended.
- Sift the flour/sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large silicone scraper.
- Scrape batter into pan, smooth the top, and rap pan against the counter gently to release air bubbles.
- Bake for 50 to 55 minutes or until the top is golden brown and springs back.
- Invert cake so that it stands on its little legs and let the cake cool completely, 2 to 3 hours.
- To unmold, insert a knife between the crust and the side of the pan and loosen it. Slide cake out of pan and cut the same way around removable bottom to release.