easter angel food cake
This light and airy cake is perfect for celebrating Easter, adorned with fresh berries and a touch of whipped cream. A classic angel food cake offers a delightful sweetness without being overwhelming.
Equipment
- 1 large mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 10-inch tube pan (angel food cake pan)
- 1 sifter or fine-mesh sieve
- 1 toothpick or cake tester
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar divided into two parts
- 1 ¼ cups egg whites from about 10 large eggs, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Do not grease the tube pan.
- In a medium bowl, sift together the flour and half of the sugar (¾ cup or 75 g). Set aside.
- In a large mixing bowl, beat the egg whites with an electric mixer at medium speed until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the remaining sugar (¾ cup or 75 g), one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
- Gently fold in the vanilla, almond extract, and salt using a rubber spatula.
- Slowly fold in the flour and sugar mixture, about one-third at a time, being careful not to deflate the egg whites.
- Once fully combined, pour the batter into the ungreased tube pan.
- Bake in the preheated oven for 25-30 minutes or until the cake is golden and springs back when lightly pressed.
- Remove from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan upside down.
- Once cooled, use a knife to gently loosen the edges and remove the cake from the pan.
- Serve slices topped with fresh berries and whipped cream if desired.
Notes
Ensure that your mixing bowl and electric mixer are grease-free for the egg whites to whip properly. You can substitute some of the vanilla extract with lemon juice or zest for a citrusy twist. The cake can be made a day in advance; just store it in an airtight container after it’s completely cool.