Description

Have you ever tasted a dessert so fluffy and delicate it feels like it might float away? That’s the magic of Syd’s Angel Food Cake! This classic dessert is like a sweet, airy dream, perfect for summer gatherings, birthdays, or any time you want a light, heavenly treat. With its golden crust and soft, spongy texture, it’s a crowd-pleaser that’s surprisingly easy to make

Ingredients

Scale

Syd’s Angel Food Cake uses just a few ingredients, but each one is crucial for that airy texture. Here’s what you’ll need for 16 servings:

1 ½ cups egg whites (about 10-12 large eggs): The backbone of the cake, creating its light, fluffy structure.
1 teaspoon cream of tartar: Stabilizes the egg whites for a tall, stable cake.
½ teaspoon vanilla extract: Adds a warm, classic flavor.
½ teaspoon almond extract: Brings a subtle, nutty sweetness.
1 ¼ cups cake flour: Provides a tender, fine crumb due to its low protein content.
1 ¾ cups white sugar: Sweetens the cake and helps the egg whites hold their shape.
¼ teaspoon salt: Balances the sweetness and enhances flavor.

Why These Ingredients Matter

Egg Whites: Whipped to stiff peaks, they create the cake’s airy texture. No yolks allowed, as fat would weigh it down.
Cake Flour: Its low protein content ensures a soft, tender crumb, unlike all-purpose flour.
Cream of Tartar: Helps the egg whites whip up high and stay stable.
Extracts: Vanilla and almond give the cake its signature delicate flavor.

Substitutions and Variations

Egg Whites: Use pasteurized liquid egg whites from a carton (about 1 ½ cups) if you don’t want to separate eggs.
Flour: If you don’t have cake flour, mix 1 cup all-purpose flour with 2 tablespoons cornstarch as a substitute.
Extracts: Swap almond extract for more vanilla, or try lemon or orange extract for a citrusy twist.
Gluten-Free: Use a gluten-free cake flour blend to make it gluten-free.
Sugar: Reduce sugar slightly (to 1 ½ cups) for a less sweet cake, but don’t cut too much, as it affects structure.

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Instructions

Step 1: Prep Your Ingredients and Equipment

Separate 10-12 large eggs to get 1 ½ cups of egg whites, ensuring no yolk gets in. Let the whites sit at room temperature for 30 minutes for better whipping.
Gather a 10-inch tube pan (ungreased), as greasing prevents the cake from rising properly.
Measure out 1 ¼ cups cake flour, 1 ¾ cups white sugar, ¼ teaspoon salt, 1 teaspoon cream of tartar, ½ teaspoon vanilla extract, and ½ teaspoon almond extract.

Tip: Use a clean, grease-free bowl and whisk for the egg whites, as any fat can prevent them from whipping properly.

Step 2: Whip the Egg Whites

In a large, clean bowl, beat 1 ½ cups egg whites with a hand mixer or stand mixer on medium speed until foamy.
Add 1 teaspoon cream of tartar and continue beating until soft peaks form.
Gradually add 1 ¾ cups white sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Mix in ½ teaspoon vanilla extract and ½ teaspoon almond extract.

Tip: Stiff peaks stand straight up when you lift the beaters. Don’t overbeat, or the whites can become dry and grainy.

Step 3: Sift and Fold in the Dry Ingredients

In a separate bowl, sift together 1 ¼ cups cake flour, ¼ teaspoon salt, and the sugar (if not already added to the egg whites) five times to aerate and remove lumps.
Gently fold the flour mixture into the whipped egg whites in small batches, using a spatula to lift and turn the mixture carefully. Avoid stirring, as it deflates the batter.

Tip: Folding is key—use a gentle, scooping motion to keep the batter airy and light.

Step 4: Bake the Cake

Pour the batter into an ungreased 10-inch tube pan, smoothing the top gently.
Place the pan in a cold oven, then turn the oven to 325°F (165°C).
Bake for about 1 hour, or until the cake is golden brown and springs back when lightly touched.

Tip: Starting in a cold oven helps the cake rise gradually, preventing cracks.

Step 5: Cool and Remove

Remove the cake from the oven and immediately invert the tube pan (place it upside down on a cooling rack or bottle neck) to cool completely, about 1-2 hours. This prevents the cake from collapsing.
Once cooled to room temperature, run a knife around the edges and center tube to release the cake from the pan.

Tip: Cooling upside down keeps the cake tall and fluffy by letting gravity do the work.

Step 6: Serve

Slice the cake with a serrated knife using a gentle sawing motion to avoid squishing it.
Garnish with fresh strawberries or your favorite fruit for a pop of color and flavor.

Tip: Serve with whipped cream, fruit compote, or a dusting of powdered sugar for extra sweetness.