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Angel Food Cake

Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr, 5 mins
Servings: 12 Slices
Cuisine:
Course:

Description

Light and airy angel food cake has a fluffy cloudlike crumb with a delicate tender texture. Sweet vanilla flavor and a lightly golden exterior create the classic angel food cake flavor and finish. Making the cake completely from scratch avoids boxed mixes, artificial flavors, preservatives, and unnecessary additives. Unbleached all purpose flour and arrowroot create a light flour blend without using conventional bleached cake flour.

Ingredients

  • 12 Whites of Large Egg
  • 1 1/2 Teaspoons of Vanilla Extract
  • 1 1/2 Teaspoons of Cream of Tartar
  • 1/2 Teaspoon of Salt
  • 1 1/2 Cups of Powdered Sugar
  • 3/4 Cup of All-Purpose Flour
  • 2 Tablespoons of Arrowroot Powder

Equipment

  • Non Toxic Bundt Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Fine Mesh Strainer
  • Dry Measuring Cups
  • Liquid Measuring Cup
  • Measuring Spoons
  • Hand Mixer or Stand Mixer

Instructions

  • Separate egg yolks from whites and set out the egg whites for 30 minutes to bring them to room temperature. Use the yolks for another recipe (I used them for a custard which is also on my website)
  • Preheat the oven to 375°F. Leave the angel food cake pan completely ungreased.
  • Add the egg whites, vanilla extract, cream of tartar, and salt to a mixing bowl. Whip until the egg whites reach medium stiff peaks.
  • Gradually add 3/4 cup powdered sugar while continuing to beat the egg whites.
  • Continue whipping until the egg white mixture reaches stiff peaks and holds its shape.
  • Sift the all purpose flour, arrowroot powder, and remaining 3/4 cup powdered sugar into the wet ingredients slowly folding in the dry, 1/3rd at a time.
  • Repeat with the remaining flour mixture in two additions, folding gently after each addition just until incorporated. Do not overmix.
  • Spoon the batter into the completely ungreased angel food cake pan and gently smooth the top.
  • Bake for 40 to 45 minutes until the cake springs back when lightly touched.
  • Immediately invert the pan and cool the cake completely upside down.
  • Once completely cooled, turn the pan upright and carefully run a thin stainless steel knife around the outside edge and center tube.
  • Remove the cake from the pan and slice.

Notes

Keep the mixing bowl and beaters completely clean and free of grease so the egg whites whip properly Add the sugar gradually so the whipped egg whites maintain their structure Fold the flour mixture gently to preserve the air in the batter Keep the pan completely ungreased so the cake can cling to the sides as it rises Phase: Phase Neutral- Angel food cake is primarily a dessert and does not strongly favor one menstrual cycle phase Season: All Seasons- Light vanilla flavor makes angel food cake suitable throughout the year and easy to pair with seasonal fruit Storage: Store the completely cooled cake in an airtight glass container at room temperature for up to 2 days or in the refrigerator for up to 5 days.