Ingredients
Equipment
Method
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5 to 10 times until the sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5 to 6 minutes. Add the vanilla extract, then beat just until incorporated.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. Do not add the flour mixture all at once. Sift and very slowly fold in several additions. Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
- Bake the cake until a toothpick inserted comes out clean, about 40 to 45 minutes. Rotate the pan halfway through baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Serve with whipped cream and fresh berries. Store leftovers in the refrigerator for up to 5 days.
Notes
Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If you have superfine sugar or caster sugar, use that instead of processing granulated sugar. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3. Use fresh room temperature egg whites for the best volume. An angel food cake pan (tube pan) is necessary; do not use a Bundt pan. For a party cake, gently fold in 1/2 cup of rainbow sprinkles before pouring the batter into the tube pan. Top with chocolate ganache and more sprinkles instead of confectioners’ sugar.