Angel food cake is an American classic. This dish is thought to have originated with African American slaves in the South, where the cake was served at wakes and funerals. The first recorded recipe appeared in Isabella Stewart’s second edition of The Home Messenger Book of Tested Recipes (1878). Made without fat or egg yolk, angel food cake is dairy-free and cholesterol-free. Whipped egg whites and cream of tartar help make this airy sponge cake a light and fluffy treat.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 egg whites
- ¼ tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ½ tsp almond extract, optional
- 1¼ cup sugar
- 1 cup all-purpose flour, plus extra for dusting
Directions
- Preheat oven 325°F and dust a 10-inch tube pan with flour only (no grease).
- Whisk egg whites to a frothy foam.
- Add the cream of tartar and beat to soft peaks.
- Fold in the vanilla (and almond extract if using).
- Gradually fold in sugar and whisk to a stiff consistency.
- Sift the salt and flour into the egg whites, folding in gently with a metal spoon or spatula.
- Pour batter into tube pan.
- Bake 45–50 minutes.
- Invert pan and cool on a wire rack or over a bottle until cold, at least 60 minutes.
- Remove cake from pan only when cold.
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