Angel Food Cake

Ingredients

• 12 count large egg whites, room temperature
• 1.5 teaspoon cream of tartar
• ¼ teaspoon fine sea salt
• 150 grams granulated sugar, divided
• 1.5 teaspoon vanilla extract
• 100 grams all-purpose flour

Instructions

1. 1

   Preheat your oven to 375°F. You'll need a 10-inch tube pan with a removable bottom — do not grease it. The ungreased surface allows the batter to grip the sides as it rises, which is essential for angel food cake's height.

2. 2

   Sift 100 grams of all-purpose flour with 50 grams of granulated sugar together 4 times into a small bowl, using a fine-mesh strainer. This aerates the flour and ensures the dry ingredients blend seamlessly without deflating the egg whites later.

3. 3

   Add 12 room-temperature egg whites to a large glass or metal mixing bowl. Add 1.5 teaspoons of cream of tartar and 0.25 teaspoon of fine sea salt. The cream of tartar stabilizes the whites and helps them reach maximum volume; room temperature whites whip faster and fuller than cold ones.

4. 4

   Using an electric mixer on medium-low speed, begin beating the egg whites. Gradually increase the speed to medium-high as they foam. Beat until soft peaks form — when you lift the beaters, the peaks should curl over. This takes about 5-7 minutes. Watch closely for the texture change from foamy to glossy.

5. 5

   While continuing to beat on medium-high, add the remaining 100 grams of granulated sugar in 4 equal additions, letting each dissolve before adding the next. Pour in 1.5 teaspoons of vanilla extract with the final sugar addition. Beat until stiff, glossy peaks form — the whites should be smooth, shiny, and hold their shape completely. This takes another 5-8 minutes. Do not overbeat or the whites will become grainy and lose volume.

6. 6

   Remove the bowl from the mixer. Gently sift about one-quarter of the flour-sugar mixture across the surface of the egg whites. Using a large rubber spatula, fold it in with slow, deliberate strokes — slide the spatula down the side of the bowl, across the bottom, and up through the middle, rotating the bowl a quarter turn with each stroke. Continue this folding motion until no white streaks remain, then repeat with the remaining flour-sugar mixture in 3 additions. Work gently to preserve the airiness; this delicate folding is what creates the cake's signature tender crumb.

7. 7

   Pour the batter into the ungreased 10-inch tube pan in an even layer. Run an offset spatula or knife gently through the batter in a figure-8 pattern to release large air pockets that could create tunnels.

8. 8

   Place the pan in the preheated 375°F oven on the middle rack. Bake for 35-40 minutes, until the top is light golden brown and springs back when you gently touch it. The cake should not jiggle when you carefully move the pan.

9. 9

   Remove the cake from the oven and immediately invert the pan onto a heatproof surface or the neck of a bottle — this prevents the cake from collapsing as it cools. The cake must cool completely upside down for at least 2 hours. During this time, gravity stretches the structure and creates that characteristic feather-light texture.

10. 10

    Once completely cool, run a long thin knife around the outer edge and around the tube insert to release the cake. Remove the tube insert and run the knife along the bottom to separate the cake from the pan. Invert onto a serving plate. Serve sliced, plain or with fresh berries and whipped cream if desired.

Tools you’ll need

• 10-inch tube pan with removable bottom
• electric mixer
• large glass or metal mixing bowl
• small mixing bowl
• fine-mesh strainer
• large rubber spatula
• offset spatula or thin knife
• instant-read thermometer (optional)

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