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Angel Food Cake

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Recipe from Martha Stewart
There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

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Rate this recipe 4.7/5 (3 Votes)
Angel Food Cake 1 Picture

Ingredients

  • Berries & Cream:
  • 1 cup cake flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • Berries and Cream, for serving
  • 10 ounces frozen raspberries
  • 1/2 cup sugar

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

2. Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

3. Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

berries & cream
Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.


Variations:
Craving chocolate? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.

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