Angel food cake
A light vanilla cake with an airy white crumb and a thin golden crust.
Active time20 min
Cooking45 min
Total3 hResting : 1 h 30 min
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Ingredients
- 420 g fresh liquid egg whites suitable for whipping
- 2 tsp cream of tartar
- 1 tsp vanilla extract
- 120 g plain flour
- ½ tsp fine salt
- 298 g fine granulated sugar
Preparation
Heat the conventional oven to 165 °C. Use a 25 cm metal tube pan with a removable base and no non-stick coating. Leave it ungreased. Sift the flour with 149 g sugar.
120 g plain flour298 g fine granulated sugar- oven
- tube pan with removable base
- sieve
- mixing bowl
Put the egg whites in a clean, dry, grease-free bowl. Add the salt and vanilla. Whisk until foamy, then add the cream of tartar. Gradually whisk in the remaining 149 g sugar until stiff, glossy peaks form.
420 g fresh liquid egg whites suitable for whipping2 tsp cream of tartar1 tsp vanilla extract½ tsp fine salt- mixing bowl
- electric mixer
Fold in the flour and sugar mixture in several additions, lifting gently with a spatula to retain the air. Transfer to the pan and smooth the top.
- spatula
- tube pan with removable base
Bake for 40 to 45 minutes at 165 °C, until golden and springy when gently pressed.
- oven
Immediately invert the pan, resting it on its feet or supporting the central tube so the cake stays clear of the counter. Cool for 90 minutes. Run a thin knife around the sides, central tube and base to release.
- tube pan with removable base
- thin knife
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration