If you’re looking for the fluffiest, most tender cake ever, this Classic Angel Food Cake recipe is a perfect choice. Angel food cake is known for its light, airy texture, and it’s incredibly fluffy thanks to beaten egg whites and a careful folding technique. Here’s how to make it:
Fluffiest Angel Food Cake Recipe
Ingredients:
- 1 cup (120g) all-purpose flour, sifted
- 1 1/2 cups (300g) granulated sugar
- 12 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra flavor)
- 1/4 teaspoon salt
Instructions:
1. Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Use an angel food cake pan (tube pan) that’s not non-stick—this will allow the cake to rise properly. Do not grease the pan; the batter needs to cling to the sides of the pan to achieve that fluffy height.
2. Sift the Dry Ingredients:
- In a medium bowl, sift together the flour and 1/2 cup of sugar. Set aside.
3. Beat the Egg Whites:
- In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until foamy (about 1-2 minutes).
- Add the cream of tartar and salt, and continue to beat on high speed until soft peaks form (about 3-4 minutes).
- Gradually add the remaining 1 cup of sugar (a tablespoon at a time), and continue to beat until stiff, glossy peaks form. This is crucial—if the peaks aren’t stiff enough, the cake won’t be as fluffy.
4. Add the Extracts:
- Add the vanilla and almond extract (if using), and briefly mix to combine.
5. Fold in the Dry Ingredients:
- Gently fold in the sifted flour mixture using a spatula. Be careful not to deflate the egg whites—use a folding motion to incorporate the dry ingredients. Do this slowly and carefully until the flour is fully incorporated into the batter.
6. Bake the Cake:
- Pour the batter into the prepared angel food cake pan.
- Use a spatula to smooth the top.
- Bake for about 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- During baking, do not open the oven door for the first 30 minutes, as this can cause the cake to collapse.
7. Cool the Cake:
- Once baked, immediately invert the pan onto a cooling rack or bottle (if your pan has feet, just rest it upside down on the counter).
- Let the cake cool completely in the pan upside down for about 1-2 hours. This allows the cake to retain its height and fluffiness.
8. Remove the Cake from the Pan:
- Once the cake has cooled, run a knife around the edges and the center tube to loosen it from the pan.
- Carefully remove the cake from the pan and transfer it to a serving plate.
Serve:
- Serve the angel food cake as is, or top it with fresh berries and whipped cream for an added touch of sweetness and freshness.
Tips:
- Make sure your egg whites are at room temperature; they whip up better and create more volume.
- Be careful when folding the flour mixture into the egg whites—this should be done gently to avoid deflating the batter.
- You can substitute part of the sugar with powdered sugar for an even softer texture, but be sure to adjust the amount carefully.
This cake is perfect for those who love light and airy desserts! Enjoy the fluffiest cake ever!