Easy Angel Food Cake
- Boston Girl Bakes
1. Prepare oven. Preheat oven to 350°F (177°C) and position a rack in the center of your oven. For angel food cake, you will use a tube pan, but you do not want to grease it.
2. Sift dry ingredients. In a medium-sized mixing bowl, sift together the flour and half of the sugar (¾ cup, 150 g). Add the salt and whisk to combine.
3. Whip egg whites. In the bowl of your stand mixer, fitted with a whisk attachment (or in a large mixing bowl with a hand mixer) beat the egg whites on medium speed, until frothy. Add the cream of tartar and continue beating on medium until the egg whites form soft peaks.
4. Add sugar. Add the remaining sugar, one tablespoon at a time, continuing to beat at medium speed. Do this slowly so the egg whites do not deflate.
5. Add vanilla. Once all the sugar has been added, add in the vanilla extract.
6. Whip to stiff peaks. Increase the speed to medium-high and whip to stiff peaks. The egg white meringue mixture should be glassy and the peaks should stand tall on their own when the beaters are removed.
7. Fold in dry ingredients. Sprinkle the dry ingredients over the meringue mixture. Using a spatula, fold the dry ingredients into the egg whites. Do this gently so you don’t deflate the egg whites.
8. Bake. Gently spoon the batter into the tube pan. Bake at 350°F (177°C) for 30-35 minutes until the top of the cake is golden brown and the top springs back to the touch. While the cake is baking, do NOT open then oven door or the cake may fall.
9. Cool upside down. Remove the cake from the oven, and carefully invert the pan and set it upside down. My tube pan has “little feet” that it can rest on, if yours doesn’t then place the pan over a bottle place through the center of the pan. Allow it to cool upside down for 1 ½ hours. Once the cake has cooled, turn the pan right side up and remove it from the pan by running a butter knife around the sides and bottom.