Angel Food Cake

Description:

Angel Food Cake is a light, fluffy, and airy dessert made primarily with egg whites and no fat, making it a classic treat for those seeking a delicate and healthier sweet. It’s perfect with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar.

Ingredients:

For the Cake:

• Egg whites: 12 large (at room temperature)
• Granulated sugar: 1½ cups
• Cake flour: 1 cup (sifted)
• Cream of tartar: 1½ teaspoons
• Salt: ¼ teaspoon
• Vanilla extract: 1½ teaspoons
• Almond extract: ¼ teaspoon (optional)

For Garnish:

• Fresh berries (strawberries, blueberries, or raspberries): 2 cups
• Whipped cream or yogurt: Optional
• Powdered sugar: For dusting

Optional Ingredients:

• Lemon zest: 1 teaspoon (for a citrusy twist)
• Chocolate glaze: ½ cup melted chocolate for drizzling

Tips for Success:

1. Use clean, grease-free utensils and bowl: This ensures the egg whites whip to their fullest volume.
2. Don’t overmix: Fold the flour in gently to keep the batter light and airy.
3. Cool upside-down: This prevents the cake from collapsing as it cools.

Steps to Make It:

1. Prepare the Batter:

1. Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.
2. Sift the cake flour and ½ cup of the sugar together three times. Set aside.
3. In a large, grease-free mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
4. Gradually add the remaining 1 cup of sugar, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
5. Gently fold in the vanilla extract (and almond extract, if using) using a spatula.
6. Sift the flour mixture over the whipped egg whites in three additions, gently folding it in after each addition to avoid deflating the batter.

2. Bake the Cake:

1. Spoon the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
2. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and immediately invert the pan onto a bottle or the pan’s legs to cool completely for about 1–2 hours.

3. Release and Serve:

1. Once cooled, run a thin knife around the edges of the pan to loosen the cake. Gently remove it from the pan.
2. Slice with a serrated knife and serve with your choice of toppings: fresh berries, whipped cream, or a light dusting of powdered sugar.

Recommendations:

• Serving suggestion: Pair with a drizzle of berry coulis or a dollop of lemon curd for a more indulgent treat.
• Storage: Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature.

Nutrition (Per Slice, Approx. 12 slices):

• Calories: ~140
• Protein: 4g
• Fat: 0g
• Carbohydrates: 31g
• Fiber: 0g
• Sugar: 24g
• Sodium: 60mg

With its light-as-air texture and subtle sweetness, Angel Food Cake is a delightful dessert that feels as heavenly as its name. ☁️✨