A vanilla angel food cake in Bundt form, with a slice on its side, all sprinkled with powdered sugar

5 / 4 votes

Vanilla Angel Food Cake

This vanilla angel food cake has all the delicate goodness of classic angel food cake but is made better with the addition of pure vanilla and a blizzard of confectioners' sugar. But that's not to say you can't continue to improve on it with your favorite embellishment.

Prep Time20

Cook Time40

Total Time2

Course: Dessert

Cuisine: American

Servings: servings

Calories: 148

Equipment

9-inch (23-cm) tube pan

Ingredients

▢ 12 large egg whites, at room temperature
▢ 1 teaspoon cream of tartar
▢ 1 1/4 cups superfine sugar, or just blitz granulated sugar in a blender until finely ground but not powdery
▢ 2 teaspoons vanilla extract
▢ 1 cup all-purpose flour
▢ Confectioners’ sugar, for dusting

US - Metric

Instructions

Preheat oven to 350°F (180°C).
In the bowl of an electric mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and whisk on high speed until soft peaks form, 3 to 5 minutes. Gradually add 3/4 cup superfine sugar and vanilla and whisk until thick and glossy.
In a medium bowl sift together the flour and 1/2 cup superfine sugar. Sift for a second time over the egg white mixture and gently fold to combine.
Spoon the mixture into an unbuttered 9-inch (23-cm) tube pan and smooth the top. Bake until the cake comes away from the sides of the pan, 35 to 40 minutes. Invert the pan and set aside until cooled completely, about 1 hour.
Using a butter knife, carefully loosen the edge of the cake from the pan and gently release it onto a cake stand or serving plate. Dust with confectioners’ sugar to serve.

Nutrition