The Angel Food Cake is easy to make; its flavor is mellow with a very light texture that melts in your mouth. I loved it the most toasted and served with a strawberry, blackberry, and blueberries sauce.
You can use egg whites frozen for up to 3 months; I save them from other recipes that only use yolks this way. You just thaw them overnight on the counter. Remember always to write the number of egg whites and the date on the container you freeze them in.
Use a simple mold. Otherwise, you will not be able to unmold it easily. It will last for one week on the counter (covered), or it can be frozen for up to 3 months.
You may also be interested in the recipe: Basic bundt cake.
Angel Food Cake
- 1 cup regular flour
- 1 1/2 cup sugar
- 12 egg whites at room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cream of tartar
- Preheat the oven at 160C or 325F. Do not butter o flour the mold. In the US there are special pans for angel food cakes, but you can use any large bundt cake pan (12-cups).
- In a bowl combine the flour and half of the sugar (3/4 cup). Stir.
- In another bowl, add the egg whites, vanilla extract, and salt. Beat until frothy. Add cream of tartar and continue beating at maximum speed until soft peaks form, add sugar 1/4 cup at a time beating slowly. Then continue beating at high speed until you have a meringue that looks silky and glossy and forms hard peaks.
- Add half of the flour mix and fold in with a large spatula. Repeat with the other half.
- Spread in the mold and even out. Bake for 45 minutes until it is golden and feels firm to the touch (“springs back”).
- Remove from the oven and turn if the cake is taller than the pan put a bottle in the center, so as not to crush the cake. If it has not overgrown the bundt pan, turn on a plate (it will not fall by itself). Allow cooling for 1 hour and a half.
- Unmold onto a plate, run a knife around the edge of the mold and serve.