Classic Vanilla Angel Food Cake

    Classic Vanilla Angel Food Cake

    Recipe Picture:Classic Vanilla Angel Food Cake
    14

    Classic Vanilla Angel Food Cake

    (415)
    2hours5min


    371 people made this

    Cake or pastry flour is made from soft wheat, which has less protein than plain flour. It's needed to create the beautifully light and delicate angel cake texture in this recipe.

    Ingredients
    Serves: 14 

    • 1 cup (145g) cake flour
    • 1 1/2 cups (300g) white sugar
    • 12 egg whites
    • 1 1/2 teaspoons vanilla essence
    • 1 1/2 teaspoons cream of tartar
    • 1/2 teaspoon salt

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:1hour cooling  ›  Ready in:2hours5min 

    1. Preheat the oven to 190 degrees C. Wash ring tin in hot soapy water to ensure it is totally grease free. Let dry completely.
    2. Sift together the flour and 3/4 cup sugar. Set aside.
    3. In a large bowl beat the egg whites, vanilla, cream of tartar and salt until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add the remaining 3/4 cup sugar while continuing to whip to stiff peaks. Fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the mixture into the ring tin.
    4. Bake for 40 to 45 minutes in the preheated oven until the cake springs back when touched. Balance the ring tin upside down on the top of a bottle, to prevent decompression while cooling. When cool run a knife around the edge of the tin and invert onto a plate.
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    Reviews and Ratings
    Global Ratings:
    (415)

    Reviews in English (330)

    by
    238

    Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.  -  04 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    182

    Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!  -  07 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    181

    Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recipe for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack  -  07 May 2003  (Review from Allrecipes USA and Canada)

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