A classic angel food cake uses 12 egg whites: about 1 1/2 cups, whipped with sugar and cream of tartar and folded with cake flour. It bakes in an ungreased 10-inch tube pan at 350°F for 35 to 40 minutes and cools upside down.
Twelve whites is the traditional amount because it exactly fills a standard 10-inch tube pan. The cake has no butter and no yolks, so its whole structure comes from the whipped whites.
Why 12 Egg Whites
Twelve large egg whites make about 1 1/2 cups of liquid white, which whips to the volume a 10-inch tube pan needs. With fewer whites the cake is short and dense. If your eggs are small, measure by volume (1 1/2 cups) rather than counting. Save the 12 yolks for lemon curd, custard or crème brûlée.
Ingredients
- 12 large egg whites (1 1/2 cups), at room temperature
- 1 cup cake flour
- 1 1/2 cups superfine or granulated sugar, divided
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Prepare. Heat the oven to 350°F with a rack in the lower third. Do not grease the tube pan: the batter has to cling to the sides to climb.
- Sift. Sift the cake flour with 3/4 cup of the sugar three times. This keeps the flour from deflating the whites.
- Whip the whites. In a spotless, grease-free bowl, beat the whites on medium until foamy. Add the cream of tartar and salt and beat to soft peaks. Beat in the remaining 3/4 cup of sugar 1 tablespoon at a time, then the extracts, until the peaks are glossy and firm but not dry.
- Fold. Sift the flour mixture over the whites in four additions, folding gently with a large spatula after each until just combined.
- Fill and bake. Spoon the batter into the pan, run a knife through it once to pop large air pockets, and smooth the top. Bake for 35 to 40 minutes, until golden and springy and the cracks on top look dry.
- Cool upside down. Invert the pan straight away onto its feet or over a bottle neck, and cool it completely, about 2 hours. Cooling right side up makes it collapse.
- Release. Run a thin knife around the outer wall and the tube, lift out the insert, loosen the bottom and turn the cake out.
Common Problems
- Whites won’t whip: a trace of yolk or grease is in the bowl. Separate each egg over a small cup before adding it to the main bowl.
- Dense or rubbery layer: the flour was stirred in rather than folded, or the whites were underwhipped.
- Cake fell out of the pan while cooling: the pan was greased or non-stick coated.
Serving and Storage
Cut the cake with a serrated knife using a sawing motion. Serve it with berries and whipped cream. Keep it covered at room temperature for 2 days, or freeze it wrapped for up to 2 months.
Frequently Asked Questions
- Can I use carton egg whites? Many cartons are pasteurized in a way that whips poorly. Fresh whites give the best volume.
- Can I use all-purpose flour? Replace the cake flour with 3/4 cup plus 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch, sifted together.
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