Angel Food Cake is a light, airy dessert known for its soft texture and delicate sweetness. Made primarily from egg whites, sugar, and flour, this cake has a fluffy crumb and a tender bite that feels almost weightless. It is naturally low in fat and relies on whipped egg whites for structure rather than butter or oil. Ideal for summer desserts, tea time, or special occasions, this cake pairs well with fruits or simple toppings. The preparation requires gentle mixing and careful baking to maintain volume. Once baked, the cake cools into a tall, spongy form with a mild flavor that appeals to both adults and children.
Angel Food Cake
0 out of 5 stars (based on 0 reviews)
Cook Time
55 mins
Chef's Pick
Fresh Every Time
Serving
10 Persons
Categories :
Ingredients
- Egg white – 10 Units
- Sugar – 200 Grams
- Flour – 120 Grams
- Cream of tartar – 1 Tsp
- Vanilla – 1 Tsp
Nutrition
Per Serving
170 Kcal
Calories
12 Mcg
Selenium
0.18 Mg
Riboflavin
85 Mg
Phosphorus
Directions
Step 1
Preheat the oven to 170 degrees Celsius and prepare an ungreased tube pan.
Step 2
In a large bowl, beat egg whites until foamy, then add cream of tartar and continue mixing until soft peaks form.
Step 3
Gradually add sugar while mixing, continuing until stiff and glossy peaks develop.
Step 4
Gently fold in flour in small portions, taking care not to deflate the mixture.
Step 5
Add vanilla and fold lightly until evenly combined, then transfer batter into the pan.
Step 6
Bake for 40 to 45 minutes until the top is lightly golden, then invert the pan and allow the cake to cool completely before removing.
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