Angel Food Cake

Lofty beaten egg whites are what give this classic recipe its lift. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly.

Published: Aug 27, 2013

Be the first to review!

Yields:

Jump to recipe

Lofty beaten egg whites are what give this classic recipe its lift. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly.

Advertisement - Continue Reading Below

Directions

1. Step 1Preheat oven to 325 degrees F, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
2. Step 2Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
3. Step 3Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
4. Step 4Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
5. Step 5Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.
6. Step 6Arrange cotton candy in a ring shape on a serving platter. Lay cake on top of cotton candy "cloud." Serve with caramel whipped cream, if desired.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.