A fluffy and light cake. No butter, oil, or milk. This recipe is fail-proof and result in an amazing cake.
Keyword Angel food cake
Prep Time 15minutes
Cook Time 30minutes
Author Muna Kenny
5egg whites (151 grams room temperature)
½cupfine sugar to sift with flourRead the notes below
¼teaspoonfine sugar to add to the egg whites while beating
½cupcake flourread the notes below on how to make a substitute
Preheat oven to 350F/180I have used 7-inch angel food cake pan for this recipe. Make sure the pan is clean and dry.
Sift the flour with half a cup of fine sugar and keep aside.
In a mixing bowl, add the egg whites and beat until it forms a white foam. Gradually add the sugar while beating the egg whites.
Add the salt and the vanilla to the egg white and continue beating until it reaches a stiff peak.
Gradually and in three additions, add the flour and sugar mixture to the egg white and gently fold the batter.
Spoon the batter in the baking pan and then run a knife through the batter as if writing the letter “S” to remove any air bubbles within the batter.
Bake the cake for 30 minutes on the top shelf of the oven. Do not open the oven door before 25 minutes of baking.
Flip the pan over a cooling rack and allow the cake to cool for one hour.
Run a butter knife around the edges of the cake and gently release the cake.
Dust the cake with confectioner’s sugar and decorate with fresh fruit.
Serve with cream.
-If you don’t have fine sugar, add the sugar you have to a food processor or even grinder, pulse three to four times.-If you don’t have cake flour on hand, then measure half a cup of all-purpose flour, then take out one tablespoon from it. Add to the remaining flour 1 tablespoon cornstarch. Sift the mixture twice then measure half a cup form this mixture to use in this recipe. This recipe was adapted from Cooks Illustrated.