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A light and airy angel food cake made with six simple ingredients, whipped egg whites, and baked in an ungreased tube pan for a tall, tender crumb dessert.

Ingredients

Scale
  • 1 and 3/4 cups (350g) granulated sugar*
  • 1 cup + 2 Tablespoons (133g) cake flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, at room temperature*
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons pure vanilla extract

Instructions

  1. Set your oven rack in the lower-middle position and preheat the oven to 325°F (163°C).
  2. Pulse granulated sugar in a food processor or blender until it becomes superfine sugar; set aside 1 cup of this superfine sugar, leaving the rest in the processor.
  3. Add cake flour and salt to the remaining sugar in the processor and pulse 5–10 times until the mixture looks light and airy.
  4. In a large bowl or stand mixer with whisk attachment, beat the room-temperature egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
  5. Turn mixer to medium-high and gradually add the reserved 1 cup of superfine sugar, whipping until soft peaks form (about 5–6 minutes). Add vanilla extract and beat briefly to combine.
  6. Sift the flour-sugar mixture over the whipped egg whites in three parts, gently folding each addition with a rubber spatula to keep airiness intact.
  7. Pour batter into an ungreased 9 or 10-inch straight-sided tube pan. Gently shake the pan to level the batter evenly.
  8. Bake at 325°F (163°C) for 40–45 minutes, rotating the pan halfway through baking. Check doneness with a toothpick; it should come out clean.
  9. Immediately invert the pan onto a wire rack and let the cake cool completely upside down (about 3 hours). Once cool, run a thin knife around the edges and gently tap the pan until cake releases.

Notes

Whip egg whites to soft peaks, not stiff peaks, to ensure light, airy texture., Avoid yolk contamination in egg whites as fat inhibits proper whipping., Do not grease the tube pan to allow proper cake rise and release., Cool cake upside down to maintain height and prevent collapse., Use a serrated knife to slice the cake gently preserving the delicate crumb., Best served with whipped cream, fresh berries, berry sauce, or dusted powdered sugar., Can fold in flavor add-ins like lemon zest, cocoa powder, or freeze-dried berries., Cake stores covered at room temperature up to 24 hours or refrigerated up to 5 days., Cake can be frozen wrapped tightly for up to 3 months; thaw overnight in fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/angel-food-cake-light-fluffy-sallys-baking/