Description
A light and fluffy American classic angel food cake, perfect for Independence Day gatherings. Topped with seasonal berries and fresh whipped cream, this easy-to-make dessert delivers a refreshing touch without compromising on flavor or texture.
Ingredients
1 ½ cups egg whites (room temperature, from about 10–12 large eggs)
1 ½ cups sifted cake flour
1 ½ cups granulated sugar, divided
½ teaspoon cream of tartar
Instructions
Preheat oven to 350°F (175°C)
Whisk egg whites and cream of tartar in a large bowl until soft peaks form
Gradually add ¾ cup granulated sugar, 1 tsp at a time, while whipping until stiff, glossy peaks form
Sift cake flour and remaining ¾ cup sugar into the egg white mixture
Fold in the flour-sugar mixture in 3-4 additions, maintaining airiness
Transfer the batter to a greased angel food cake pan with removable bottom, smoothing the top
Bake for 35-40 minutes or until golden and springy to the touch
Cool the cake in the pan placed upside down on a wire rack to prevent collapse
Loosen edges carefully and invert onto a serving plate
Notes
Use a stand mixer or hand mixer for consistent egg white peaks
For gluten-free adaptation, use a certified gluten-free cake flour blend
Store leftovers in an airtight container at room temperature for up to 3 days
Top with fresh berries, lemon verbena, or fruit compote for festive variations
- Prep Time: 20
- Cook Time: 35
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg