Imagine a dessert so light it practically floats off your plate, so delicate it melts in your mouth, and so irresistible that it becomes the star of any celebration! Emma's Birthday Cake Angel Food is not just a cake—it's a culinary masterpiece that transforms simple ingredients into a cloud-like confection that will have your guests begging for the recipe. Whether you're baking for a special occasion or simply craving a guilt-free sweet treat, this heavenly creation promises to elevate your dessert game to celestial heights!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the lower third of the oven.
- Sift the cake flour three times onto a clean piece of parchment paper. This helps create a light, airy texture for the cake.
- Separate the egg whites carefully, ensuring no yolk contaminates the whites. Allow egg whites to come to room temperature for about 30 minutes, which helps them whip to maximum volume.
- In a large, clean, and dry mixing bowl, begin whipping the egg whites using an electric mixer on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites. Continue beating on medium-high speed until soft peaks form.
- Gradually add granulated sugar, about 2 tablespoons at a time, continuing to beat until stiff, glossy peaks form. This should take about 3-4 minutes.
- Gently fold in vanilla extract using a rubber spatula, being careful not to deflate the egg white mixture.
- Sift the cake flour over the egg white mixture in small amounts, gently folding it in with a spatula using a bottom-to-top motion until just incorporated.
- Transfer the batter to an ungreased 10-inch tube pan. Smooth the top gently with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Immediately invert the cake pan onto a wire cooling rack and let it cool completely, about 1-
- 5 hours. This prevents the delicate cake from collapsing.
- Once completely cool, run a thin knife around the edges of the pan to release the cake. Carefully remove from the pan and transfer to a serving plate.
- Optionally, dust with powdered sugar or top with fresh berries before serving.
Tips
- Temperature Matters: Ensure egg whites are at room temperature for maximum volume and fluffiness.
- Clean Equipment is Crucial: Use absolutely grease-free bowls and beaters—even a tiny bit of fat can prevent egg whites from whipping properly.
- Sifting is Key: Sift flour multiple times to ensure an ultra-light, airy texture.
- Folding Technique: Use a gentle bottom-to-top folding motion to preserve the air bubbles in your batter.
- Cooling Upside Down: Always cool the cake inverted to maintain its delicate structure and prevent deflation.
- No Greasing Needed: Use an ungreased pan to help the cake climb the sides and rise beautifully.
- Storage Tip: Store covered at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 35g
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
