A light, pillowy homemade angel food cake made from just 6 simple ingredients. This tender, heavenly dessert is best served with whipped cream and fresh berries. The cake is leavened entirely by beaten egg whites, creating an impossibly fluffy crumb that melts on your tongue.
Large egg whitesmeasured by weight or volume, approximately 10-12 large eggs1 and 1/2 cups (355 g)
Cream of tartaror substitute with white vinegar or lemon juice1 and 1/2 tsp
Vanilla extract1 and 1/2 tsp
Steps
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1
Preheat oven to 350°F with the rack positioned in the bottom third. Prepare an ungreased tube cake pan with removable bottom and feet.
2
Process granulated sugar in a food processor for about 1 minute until it becomes super fine, almost like powdered sugar. This ensures the sugar dissolves completely for maximum fluffiness.
3
Measure out 1 cup of the processed super fine sugar and set aside. Combine the remaining sugar with cake flour and salt, then pulse together 10 times in the food processor until well combined.
4
Sift the reserved cup of processed sugar through a fine mesh sieve to catch any large grains. Using the back of a spoon, press any larger crystals through the sieve to break them down further.
5
Sift the dry ingredient mixture (flour, sugar, and salt combination) through the fine mesh sieve into a large bowl. Press any remaining large pieces through the sieve to ensure a fine, uniform mixture.
6
Measure egg whites carefully to obtain exactly 1.5 cups or 355g, cracking them into a separate bowl to prevent yolk contamination. Use room temperature eggs for best mixing results.
7
In a stand mixer fitted with a whisk attachment (or large bowl with hand mixer), add egg whites and cream of tartar. Mix on low speed for about 1 minute until the mixture becomes frothy.
8
Increase mixer speed to medium and gradually add the sifted sugar one tablespoon at a time, allowing each addition to dissolve completely. This slow addition prevents graininess and ensures proper meringue formation.
9
Continue mixing on medium speed for about 5 minutes until soft, glossy peaks form. The meringue should look like a soft mountain with a gentle droop at the top.
10
Add vanilla extract and mix on low speed just until combined, being careful not to overmix.
11
Gently fold in the dry mixture in three equal additions using a rubber spatula. For each addition, scrape down the sides and cut through the center, folding gently to avoid deflating the egg whites. The batter should remain light with soft peaks.
12
Transfer the batter into the ungreased angel food cake pan. Shimmy the spatula around the sides as you pour to eliminate large air pockets. Optionally, run a skewer through the center and smooth the top with a slightly damp offset spatula.
13
Bake in a preheated 350°F oven for 35-40 minutes until the top is golden brown and risen, and a skewer inserted in the center comes out clean.
14
Immediately invert the cake pan upside down onto a wire rack, using the little feet on the pan to elevate it. Allow the cake to cool for at least 1 hour while inverted so the structure sets properly before serving.
15
Once cooled, run a thin spatula around the edges of the pan carefully, avoiding the rivets. Pop the cake onto a serving plate, dust with powdered sugar, and serve with whipped cream and fresh berries.
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