Angel Food Cake

Stayed up late to taste this masterpiece…

I LOVED Angel Food Cake as a child. I have a specific memory of eating it, trying to sneak piece after piece, from the breakfast nook counter at Grammie & Pa’s while Gramma Barb and Mom chatted in the kitchen!

But, this… Oh, my… Worth every minute of the prep and hours-long wait for it to cool!

My kid and I aren’t really *cake people*, but I promised he’d like this one (that he’d never before tried!). It did NOT disappoint.

TIPS: I buy egg whites in a 16 oz carton and use all but 1/4 cup for this recipe. To bring to room temp quickly, add about 2 inches of warm water to a medium bowl and set the carton (after removing the 1/4 cup to set aside for later) in the water for about 5-7 mins.

Topping Suggestions:

• Powdered Sugar (see above picture)
• Fresh Berries
• Whipped Cream

Angel Food Cake Recipe

Ingredients

• 133g cake flour – yes, weigh it!
• 12 large egg whites, at room temperature
• 1 3/4 cup granulated sugar
• 1/4 tsp pink Himalayan salt
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp pure vanilla extract

Directions

1. Place oven rack to the lower middle position (the cake will bake up high then drop) then preheat oven to 325° F.
2. In food processor, pulse 1 3/4 cup granulated sugar, until powdery – you will see powder flying when you open your food processor lid.
3. Set aside 1 cup of the pulsed granulated sugar.
4. To the pulsed granulated sugar remaining in the food processor, add 133g cake flour and 1/4 tsp pink Himalayan salt then pulse up to 20 times, until blended.
5. In a stand mixer fitted with the whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy (about 2 mins).
6. Switch to medium-high and gradually add set aside 1 cup of pulsed granulated sugar, whisking until soft peaks form (about 8 mins). See top, right picture above.
7. Remove bowl from stand mixer and fold in 1 1/2 tsp pure vanilla extract. I start using a rubber spatula at this step.
8. Sift 1/3 of the flour mixture into the egg white mixture, then gently fold in. Repeat this step twice more. Do NOT add the sifted flour all at once or your batter will deflate!
9. Pour batter into ungreased 10″ tube pan.
10. Shift pan gently back and forth to smooth surface of batter.
11. Bake 20 mins, then rotate pan 180°.
12. Bake an additional 20 mins, until a toothpick inserted comes out clean.
13. Remove from oven, turn upside down on a wire rack, and allow to cool completely (about 3 hrs).
14. Once fully cooled, carefully run a thin knife between the cake edge and the pan then gently tap bottom of the pan until cake releases onto wire rack.
15. Transfer cooled cake to a platter and slice with a sharp serrated knife to serve. You can top before or after plating, as desired.

Nutrition Facts
Serving size: Slice
Servings: 12
Amount per serving
Calories	178
% Daily Value*
Total Fat 0.2g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 981mg	43%
Total Carbohydrate 31.6g	11%
Dietary Fiber 0g	0%
Total Sugars 15.3g
Protein 11.7g
Vitamin D 0mcg	0%
Calcium 8mg	1%
Iron 1mg	6%
Potassium 2226mg	47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat