Angel Food Cake Recipe
This cake uses all-purpose flour and corn starch and a food processor or sifter to attain the light-as-air texture of a classic angel food cake! It's fluffy and delicately sweet, and it practically melts in your mouth.
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Servings: 0
Equipment
- food processor (you can find one with good reviews for $40 in 2021)
- Sifter
- electric mixer with whisk attachment
- Rubber spatula
- tube cake pan with removable bottom, aka angel food cake pan
- paper cup , empty can, or glass jar to rest your pan on upside-down (unless your tube cake pan has cooling legs)
Ingredients
- 1 ¾ cups *organic granulated sugar organic recommended but not required
- 1 cup *organic all-purpose flour organic recommended but not required
- 2 tablespoons corn starch
- ¼ teaspoon salt
- 12 large egg whites
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat your oven to 325°F and adjust the rack to the lower-middle position.
- Use a food processor to make your sugar finer by pulsing it. Set aside 1 cup of the processed sugar.
- Add flour, corn starch, and salt to the remaining sugar in the food processor, and mix them well.
- In a large mixing bowl with a whisk attachment, beat egg whites and cream of tartar until bubbly.
- Increase mixer speed, add the reserved cup of sugar gradually, and beat until soft peaks form.
- Sift the flour mixture into the egg whites in three parts, folding gently each time with a rubber spatula.
- Transfer the mixture into an ungreased tube cake pan and bake for 42-47 minutes, until golden.
- After baking, invert the cake pan onto a paper cup or similar item, and let it cool upside down for 3 hours. Then, carefully remove the cake from the pan and transfer it to a serving dish.
