• 2 Ratings

An airy, angel food cake is the perfect dessert after a rich wedding feast. Since the cake is sweet, unsweetened whipped cream -- maybe with seasonal berries on the side -- works best as the accompaniment.

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Ingredients

Directions

  • Preheat oven to 350 degrees with a rack in the lower third. Sift together flour, 1/2 cup sugar, and salt into a medium bowl, and set aside.

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  • In a mixer fitted with the whisk, beat egg whites on medium-low until foamy, about 2 minutes. Beat in vanilla and cream of tartar until combined. Raise speed to medium-high, and beat until medium-stiff peaks form. Add remaining 1 cup sugar in a slow, steady stream, and continue beating until stiff (but not dry) peaks form.

  • Sift 1/3 of reserved flour mixture over egg whites, and gently fold in with a rubber spatula until combined. Repeat twice with remaining flour mixture.

  • Gently spoon batter into a large pastry bag without a coupler or tip. Pipe about 1 cup batter into each of 12 individual nonstick angel food cake molds.

  • Bake, rotating molds halfway through, until tops of cakes are just golden brown and springy to the touch, about 15 minutes.

  • Transfer angel food cake molds to a wire rack, and let cool completely, about 30 minutes. To unmold the cakes, invert molds and sharply rap them on a towel placed on a hard surface; carefully shake cakes out of molds onto work surface.

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2 Ratings
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